The Ultimate Orange Cranberry Cookies (Holiday Pinwheels!)
Imagine a buttery, tender sugar cookie, infused with bright orange zest, and spiraled around a sweet-tart filling of fresh cranberries. When you slice it, it reveals a stunning, festive pinwheel design that is almost too beautiful to eat. That, my friends, is the incredible charm of these Orange Cranberry Cookies. They are, without a doubt,…
Imagine a buttery, tender sugar cookie, infused with bright orange zest, and spiraled around a sweet-tart filling of fresh cranberries. When you slice it, it reveals a stunning, festive pinwheel design that is almost too beautiful to eat. That, my friends, is the incredible charm of these Orange Cranberry Cookies. They are, without a doubt, the most elegant and delicious slice-and-bake cookies you will make this holiday season.
Here’s the thing about pinwheel cookies: they look like they require a professional pastry chef’s level of skill and patience. I used to be so intimidated by the process! But I’m here to tell you that the secret is simply chilling the dough. This recipe breaks down the process into easy, manageable steps that ensure a perfect swirl every time. It’s a fun, rewarding bake that results in a truly impressive cookie.
I promise you, there is no greater satisfaction than slicing into that chilled log of dough and revealing the perfect, festive spiral inside. The classic holiday flavor combination of bright orange and tart cranberry is a match made in heaven, perfectly balanced by the rich, buttery cookie. They are a true show-stopper for any cookie exchange, gift box, or party platter.
Get ready to master the art of the swirl and create a batch of stunning, professional-looking cookies that will have everyone asking for the recipe.
Why These Orange Cranberry Cookies Are a Holiday Star!
You are going to be so proud of these beautiful cookies. They are a true labor of love that is worth every step. Here’s why this recipe is the one to try:
- Stunning Pinwheel Design: The beautiful swirl of the red cranberry filling inside the pale cookie dough is visually spectacular and looks incredibly impressive on a cookie platter.
- Classic Holiday Flavor: The bright, zesty orange and the tart, festive cranberry are a timeless flavor combination that tastes like the holidays.
- Perfect Slice-and-Bake Cookie: This recipe is a fantastic make-ahead option! You can keep the dough logs in the fridge or freezer and bake off fresh cookies whenever you want.
- Buttery, Tender, and Delicious: This isn’t just a pretty cookie; it’s a perfectly balanced sugar cookie that is wonderfully tender with a slightly crisp edge.
- Easier Than They Look: Don’t be intimidated! This guide breaks down the rolling and chilling process into simple, foolproof steps for a perfect swirl every time.
Recipe Snapshot
| Prep Time | 30 minutes |
| Chill Time | 3 hours |
| Cook Time | 12 minutes |
| Total Time | 3 hours 42 minutes |
| Servings | 40-50 cookies |
| Calories | 88 kcal per cookie |
| Course | Dessert |
| Cuisine | American |
| Difficulty/Method | Intermediate / Baking |
Your Shopping List for These Swirled Beauties
This recipe uses classic baking staples to create its two delicious components. Here’s what you’ll need:
→ For the Orange Sugar Cookie Dough
- 1 cup butter → At room temperature for perfect creaming.
- 1 ½ cup sugar → Granulated sugar for the main dough.
- ½ teaspoon vanilla → For classic sugar cookie flavor.
- 2 whole eggs → To bind the dough and add richness.
- 1 tablespoon fresh orange peel → Zested. This provides the bright, aromatic citrus flavor.
- 3 cups flour → All-purpose flour is the structural heart of our cookie.
- ¼ teaspoon salt → To balance the sweetness.
- ½ teaspoon baking powder → For a little bit of lift.
→ For the Cranberry Filling
- 1 cup fresh cranberries → They provide the tart flavor and beautiful red color.
- ¼ cup sugar → To sweeten the tart cranberries.
- 1 tablespoon fresh orange peel → Zested, to tie the flavors together.
Let’s Get Baking! Your Step-by-Step Guide
This recipe is all about process and chilling. Follow the steps, be patient with the refrigeration, and you’ll be rewarded with perfect pinwheels!
Part 1: The Orange Cookie Dough
- Cream Butter and Sugar: In a stand mixer, beat the room-temperature butter and sugar until light and fluffy.
- Add Wet Ingredients: Mix in the vanilla, eggs, and 1 tablespoon of orange peel until well combined.
- Add Dry Ingredients: In a separate bowl, whisk the flour, salt, and baking powder. Gradually add the dry mixture to the wet ingredients and mix until the dough just comes together.
- Chill – Part One: Divide the dough into two equal discs, wrap them tightly in plastic wrap, and refrigerate for at least one hour. This step is crucial for making the dough manageable to roll out.
Part 2: The Cranberry Filling & Rolling
- Make the Filling: While the dough chills, place the cranberries, ¼ cup of sugar, and 1 tablespoon of orange peel in a food processor. Pulse until the cranberries are finely chopped into a thick, jam-like paste. Prepare this just before you’re ready to use it.
- Roll Out the Dough: Working with one chilled disc at a time, roll the dough out on a lightly floured surface into a large rectangle, about 10 x 14 inches.
- Spread the Filling: Spread half of the cranberry filling mixture evenly over the dough, leaving a ½-inch border all around the edges.
- Roll the Log: Starting from one of the long sides, carefully and tightly roll the dough into a log. Don’t worry about pinching the seam.
- Chill – Part Two: Place the log on a piece of plastic wrap and wrap it very tightly to help it hold its shape. Place the wrapped log on a baking sheet and repeat with the second disc of dough and remaining filling. Refrigerate both logs for at least 2 hours until very firm. This is the most important step for clean slices!
Part 3: Slicing and Baking
- Prep for Baking: Preheat your oven to 375°F. Remove one log from the refrigerator and unwrap it.
- Slice the Cookies: Using a sharp knife, slice the chilled log into ½-inch thick rounds. If the cookies get a little squished during slicing, gently reshape them into perfect circles with your fingers.
- Bake: Place the slices about 2 inches apart on an ungreased or parchment-lined baking sheet. Bake for 10-12 minutes, until the edges are lightly golden.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
WiseRecipes’ Top Tips for Perfect Pinwheel Cookies
These are the non-negotiable secrets to achieving that beautiful, clean swirl and a delicious cookie.
- Do Not Skip the Chilling! I can’t stress this enough. Both chilling steps are absolutely mandatory. The first chill makes the sticky dough rollable. The second, longer chill firms up the log so you can get clean, perfect slices without smushing the beautiful pinwheel design.
- Measure Your Flour Correctly. The “fluff and scoop” method is key. Fluff up your flour with a spoon, then gently spoon it into your measuring cup and level it off. Scooping directly from the bag compacts the flour, leading to a dry, crumbly dough.
- Roll Tightly. When you roll the dough into a log, make your first turn as tight as you can. This will help eliminate any gaps in the center of your swirl for a more beautiful final cookie.
- Use a Sharp Knife. A sharp, thin-bladed knife is essential for slicing the cold dough. A dull knife will drag and squish the log, ruining your pinwheel pattern.
- Reshape Before Baking. Slicing can sometimes flatten one side of the cookie. Take a moment to gently press the edges of each slice back into a nice round shape before placing it on the baking sheet for a more professional look.
Orange Cranberry Cookies (Pinwheel Cookies)
Ingredients
Equipment
Method
- In a mixing bowl add butter and sugar and mix until fluffy. Mix in vanilla, eggs, and orange peel. Add flour, salt and baking powder and mix until just combined.
- When dough is well mixed, remove from bowl, form into two rounds, wrap in plastic wrap and refrigerate for one hour.
- In a food processor add cranberries, sugar and orange peel. Process until finely chopped into a paste.
- Working with one disc of dough at a time, roll out dough on a lightly floured surface into a 10 x 14″ rectangle.
- Add half the filling mixture on top of the dough leaving a ½” border. Carefully roll dough tightly into a log.
- Place log on a piece of plastic wrap and wrap tightly. Place log on a baking sheet. Repeat with remaining dough and filling.
- Refrigerate the logs for at least 2 hours until very firm.
- Preheat oven to 375°F. Remove one log from the refrigerator and unwrap. Slice dough into ½ inch slices and place 2 inches apart on a parchment-lined baking sheet.
- Bake for 10-12 minutes. Remove from baking sheet and cool on a baking rack.
Notes
Keep Them Fresh! Storing Your Cookies
These cookies store beautifully, making them a fantastic make-ahead option.
- Room Temperature: Once completely cooled, store the cookies in an airtight container at room temperature for up to five days.
- Freezer (Dough): The tightly wrapped, un-sliced logs of dough can be frozen for up to 3 months. Let the log thaw in the refrigerator overnight before slicing and baking as directed.
- Freezer (Baked): The baked and cooled cookies can also be frozen. Place them in an airtight container or freezer bag, with layers separated by parchment paper, for up to 3 months.
FAQs: Your Orange Cranberry Cookie Questions, Answered!
Can I use frozen cranberries?
Yes, you can. There’s no need to thaw them first. Just add them to the food processor frozen and proceed with the recipe. The filling might be a little juicier, so be sure to strain off any excess liquid before spreading it on the dough.
My dough is too sticky to roll out, even after chilling. What happened?
This can happen if your kitchen is very warm or if the butter was too soft to begin with. If the dough is still unmanageable after the first chill, don’t be afraid to pop it in the freezer for 10-15 minutes to help it firm up quickly.
Can I make these cookies without a food processor?
You can, but it requires more effort. You would need to chop the cranberries as finely as possible by hand with a large knife, then mix them with the sugar and orange zest in a bowl.
Can I dip these cookies in chocolate?
That would be delicious! The tart cranberry and orange flavors pair beautifully with white chocolate. Once the cookies are completely cooled, you could dip half of each cookie in melted white chocolate and let it set on parchment paper.
Final Thoughts: A Swirl of Holiday Cheer
There is such a magical moment in baking when you reveal the beautiful pattern you’ve worked to create, and these cookies deliver that in spades. These Orange Cranberry Pinwheel Cookies are a celebration of festive flavors and a truly joyful baking project. I hope they bring a swirl of beauty and deliciousness to your holiday table. Happy baking!
