STOP YOUR DOUGH FROM SLIDING AROUND: PLACE A PIECE OF RUBBER SKID-PROOF DRAWER LINER UNDER YOUR PARCHMENT OR WAX PAPER.

How to Make Cranberry Orange Pinwheel Cookies

• INGREDIENTS (for the cookie base) Scroll down for full printable recipe
  • BUTTER
  • GRANULATED SUGAR
  • BAKING POWDER
  • SALT
  • LARGE EGGS
  • ORANGE ZEST
  • ALL-PURPOSE FLOUR
• DIRECTIONS
  • In a large bowl, beat the butter until light and fluffy. Add the sugar, baking powder, and salt and beat until combined.
  • Beat in the eggs and orange zest, add flour until combined.
  • Divide dough in half, cover and chill 1 hour.
  • Meanwhile, make the filling: Add the cranberries, pecans, and brown sugar to a food processor. Process until the cranberries and nuts are very finely chopped; set aside.
  • Roll half of the dough between two pieces of wax paper into a 10-inch square.
  • Spread half the filling over the square, leaving a ½ inch border along the edges.
  • Roll dough into a log (like a cinnamon roll), pinch to seal ends.
  • Using a sharp knife, cut the dough into ¼ inch slices.
  • Place slices 2 inches apart on an ungreased cookie sheet and refrigerate for 2 hours.
  • Bake 8 to 10 minutes or until edges are firm and bottom are light brown.
  • Let stand for 1 minute on a cookie sheet, transfer to a wire rack, and let cool.

How to Make Thicker Cranberry Orange Pinwheel Cookies

It’s super easy to make thicker cookies. All you have to do is slice them thicker. For thicker cookies, I cut the cookies ½ inch instead of a ¼ inch.

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Make Ahead Cookies

Making all the treats during the holiday season can be overwhelming. That’s why it’s important to incorporate a few baked goods that can be made in advance. This cranberry orange swirl cookie dough perfectly fits that description.

STORE IN THE REFRIGERATOR: Roll and wrap cookie dough logs in the refrigerator for up to three days before baking. Make sure the cookie dough rests on a flat surface while being refrigerated.

STORE IN THE FREEZER: Once the cookie dough is filled and rolled, it can be stored in the freezer. Double-wrap logs with plastic wrap. Place on a baking sheet or a flat surface and freeze for up to four weeks.

TO BAKE: Pull dough from the freezer 12 hours ahead of time. Place dough in the refrigerator to thaw. The dough needs to thaw but still be well chilled before cutting. Slice and bake according to directions.

TIPS FOR BAKING CRANBERRY ORANGE PINWHEEL COOKIES

• PLAN AHEAD: These cookies need to be fully chilled twice. Without proper chilling, the dough will be too sticky.
• Prepare the cranberry filling just before using it. If you make it too early, the cranberry mixture will become too juicy. If this happens, try straining off the excess liquid prior to adding it to the dough.
• There is no need to pinch the seams of the logs. Just roll them into plastic wrap and chill them. Once fully chilled, the dough will hold its shape.
• Bake in a preheated oven.
• Store baked and cooled cookies in an airtight container for up to five days.
• Cookies can be frozen once baked and cooled.

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