These Cranberry Pinwheel Cookies are a delightful combination of tart cranberries and sweet, buttery dough. These cookies are a fun twist on the traditional cookies, featuring a vibrant swirl of red cranberry filling inside a soft, melt-in-your-mouth base. Their unique swirl design will impress anyone who sees them, and their delicious flavor will have everyone reaching for more.
The dough is easy to work with, and the cranberry filling adds a burst of color and flavor. Perfect for the holiday season, these cookies make a great addition to any cookie tray or as a gift for friends and family.
These Cranberry Pinwheel Cookies are simple, festive, and absolutely delicious, sure to become a favorite in your baking repertoire.
How to make Cranberry Pinwheel Cookies
Begin by making the cranberry sauce. Combine fresh or frozen cranberries, sugar, and orange juice in a small saucepan. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens, about 3-5 minutes. Remove from heat, sieve, and let cool. Stir in orange zest, if desired, then set aside to cool completely.
Next, prepare the cookie dough. In a large bowl, cream together unsalted butter and sugar until light and fluffy, about 2-3 minutes. Beat in the egg, salt, and vanilla extract. Gradually add the flour to the butter mixture, mixing until just combined.
To assemble the cookies, roll the dough into an 8×12 inch (20x30cm) rectangle, about 1/4 inch (6mm) thick, between sheets of plastic wrap. Spread the cooled cranberry mixture evenly over the rectangle, leaving a small border around the edges. Carefully roll the dough into a log, starting from one of the long sides. Wrap tightly in plastic wrap and chill for at least 2 hours, or until firm.
For baking the cookies, preheat the oven to 320°F (160°C) and line baking sheets with parchment paper. Slice the chilled dough log into 1/4-inch (6mm) thick rounds and place them on the prepared baking sheets, about 1 inch apart. Bake for 15-18 minutes, or until the edges are lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
I hope you will try these amazing cookies for holiday gatherings. If you do, make sure to share the photos with me on Instagram. I would love to see how they turn out for you.
Other cookies you may like to try
These soft and chewy Cranberry Orange Cookies are bursting with zesty orange flavor and tangy cranberries, making them a perfect holiday treat!
These crisp and golden Dried Fruit Biscotti are loaded with dried fruits, the perfect delightful holiday treat for any time of day!
Try these Strawberry Cardamom Linzer Cookies, a delightful twist on a classic treat, perfect for gifting or sharing.
For more unforgettable holiday cookies check our great Holiday Cookie Collection e-book.
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Coconut Macarons
Red Velvet Crinkle Cookies
Christmas Butter Swirl Cookies
Chocolate Stuffed Snowball Cookies
Candy Cane Double Chocolate Cookies
Vanilla Chocolate Swirl Cookies
Cranberry Pinwheel Cookies
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Equipment
Ingredients
Cranberry Sauce
- 2.5 oz (75g) fresh or frozen cranberries
- 2 tbsp (30g) sugar
- 1 tbsp (15ml) orange juice
- 1 tsp orange zest , optional
Cookie Dough
- 1/2 cup (113g) unsalted butter , at room temperature
- 1/3 cup (70g) caster sugar
- 1/2 tsp (2.5g) vanilla extract
- 1 egg
- 1/4 tsp (1g) salt
- 1 ¼ cup (160g) all-purpose flour
Instructions
Prepare the cranberry sauce.
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Combine the fresh or frozen cranberries, sugar, and orange juice in a small saucepan.
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Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens, for about 3 minutes.
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Remove from heat and sieve to get a smooth sauce.
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Stir in orange zest, if using. Set aside to cool completely.
Prepare the cookie dough.
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In a large bowl add the butter and sugar.
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Mix for about 2–3 minutes, until light and fluffy.
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Add the egg, salt and vanilla extract.
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Mix well to combine.
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Gradually add the flour to the butter mixture.
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Mix until just combined.
Assemble the cookies.
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Place the dough between sheets of plastic wrap.
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Roll the dough into a 8×12 inch (20-x30cm) rectangle, about 1/4 inch (6mm) thick.
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Remove the plastic wrap on top.
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Spread the cooled cranberry mixture evenly over the rectangle, leaving a small border around the edges.
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Carefully roll into a log, starting from one of the long sides. Wrap the log tightly in plastic wrap and chill for at least 2 hours, or until firm.
How to bake the cookies.
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Preheat the oven to 320°F (160°C). Line a baking sheet with parchment paper.
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Slice the chilled log into 1/4-inch (6mm) thick rounds.
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Place them on the prepared baking sheet, about 1 inch apart.
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Bake for 15-18 minutes, or until the edges are lightly golden.
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Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
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