Cranberry Pinwheels
Submitted by hopenoelle
Cranberry walnut pinwheel cookies with a brown sugar filling, orange zest, and ground cranberries. A make-ahead slice-and-bake holiday cookie.
These cranberry pinwheel cookies are a slice-and-bake dream for holiday baking. A buttery vanilla dough gets rolled out, spread with a brown sugar and milk mixture, then loaded with ground cranberries, walnuts, and orange zest before being rolled into a tight log and frozen.
The ground cranberries are what set these apart from a typical pinwheel. They add tart, fruity bursts throughout each swirl that cut through the sweetness of the brown sugar filling. Orange zest ties the cranberry and walnut flavors together with a warm citrus note that screams fall and winter baking.
Freezing the log overnight is not just for convenience. A rock-solid roll slices into clean, even rounds that hold their spiral shape in the oven. Try slicing a soft roll and you’ll end up with smashed, lopsided cookies.
Chef Tips
- Roll the dough tightly starting from the narrow end; gaps in the spiral mean the filling can leak out during baking
- Use a sharp, thin-bladed knife and cut with a single downward motion, don’t saw back and forth
- Space the slices a full 3 inches apart since they spread considerably as they bake
- Pull them at the first sign of golden edges; the centers will firm up as they cool on the rack
Variations
- Swap cranberries for dried cherries ground in a food processor for a cherry-walnut version
- Use pecans instead of walnuts for a richer, more buttery nut flavor
- Drizzle cooled cookies with a simple orange glaze (powdered sugar + orange juice) for extra sparkle
Ingredients
Directions
In a large bowl, cream butter, sugar, egg and vanilla until light and fluffy.
In a medium bowl, combine flour, baking powder and salt.
Gradually add to creamed mixture until well combined.
Gather dough into a ball, cover with plastic and refrigerate for two hours.
In a small bowl, combine the brown sugar and milk.
Roll out the refrigerated dough on a lightly floured pastry board, creating a large rectangle.
Spread the brown sugar mixture over the dough Sprinkle with with the ground cranberries, walnuts and orange peel, leaving a ¼ inch border on each of the narrow ends.
Beginning at one of the narrow ends, roll the dough into a tight jelly roll.
Wrap the roll with wax paper, seam side down, and freeze overnight.
Preheat the oven to 375℉ (190℃).
Grease 2 cookie sheets. Cut the frozen roll, seam side down, into ¼ inch slices and place on greased cookie sheets, 3 inches apart.
Bake for 12 to 15 minutes or until the edges are lightly browned.
Remove from pan and cool on a wire rack.
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