Cranberry Orange Swirl Pinwheel Cookies
Equipment
- 1 stand mixer or hand mixer
- 2 Mixing bowl
- 1 microplane zester
- 1 Citrus juicer
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Rubber spatula
- 1 Whisk
- 1 Rolling Pin
- 2 sheets parchment paper
- 1 plastic wrap roll
- 1 sharp knife
- 2 rimmed baking sheet
- 1 wire cooling rack
Ingredients
- 2 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1 large egg room temperature
- 2 teaspoon pure vanilla extract
- 1 tablespoon orange zest finely grated
- 2 tablespoon orange juice fresh
- 1 cup dried cranberries finely chopped
- 2 tablespoon granulated sugar for cranberry layer
- 1 tablespoon orange zest for cranberry layer
- 1 tablespoon orange juice for cranberry layer
- 1–2 drop red gel food coloring optional
Instructions
- Whisk the flour, baking powder, and salt in a mixing bowl and set aside.
- Beat the softened butter, granulated sugar, and brown sugar in a mixer on medium until light and fluffy, about 2 minutes.
- Add the egg and vanilla to the butter mixture and beat until combined, then mix in the 1 tablespoon orange zest and 2 tablespoons orange juice.
- Add the dry ingredients to the wet on low speed and mix just until a soft dough forms.
- Divide the dough evenly into two bowls.
- Stir the chopped dried cranberries, 2 tablespoons sugar, 1 tablespoon orange zest, and 1 tablespoon orange juice into one half of the dough until evenly distributed, adding a drop or two of red gel color if desired.
- Shape each dough half into a rectangle, wrap separately in plastic, and chill for 45 minutes to 1 hour until firm but pliable.
- Roll the plain dough between two sheets of parchment into a 10x12-inch rectangle about 1/4 inch thick.
- Roll the cranberry dough between parchment to the same 10x12-inch size.
- Peel the top parchment from both doughs and place the cranberry dough on top of the plain dough, aligning edges and gently pressing to adhere.
- Starting from a 12-inch long edge, tightly roll the stacked dough into a log, using the parchment to help roll and keep it tight.
- Wrap the log firmly in parchment, twist the ends to secure, and chill for 1 1/2 to 2 hours until very firm.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment.
- Unwrap the dough log and use a sharp knife to slice 1/4-inch thick rounds, rotating the log a quarter turn after every few cuts to maintain round shape.
- Arrange slices 2 inches apart on prepared sheets.
- Bake one sheet at a time for 10 to 12 minutes until set and just lightly golden at the edges.
- Cool on the sheet for 3 minutes, then transfer cookies to a wire rack to cool completely.
- Repeat with remaining dough slices, re-chilling the log briefly if it softens.
Notes
For the cleanest swirl, keep both doughs the same softness before stacking and roll them to identical dimensions; if one is softer, chill it a few extra minutes. If dried cranberries are very chewy, pulse them briefly in a food processor for finer bits that slice more cleanly. To prevent flat cookies, ensure the dough log is well-chilled and the oven fully preheated. Flavor boosters include swapping vanilla for almond extract or adding a pinch of cardamom to the flour. The dough log freezes well for up to 2 months; thaw in the fridge until sliceable, then bake from cold. If edges crack while rolling, patch with a bit of dough and continue, and always use a sawing motion with a sharp knife for neat rounds.
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