White Chocolate Cranberry Pinwheel Cookies
Equipment
- 2 Mixing bowl
- 1 stand mixer or hand mixer
- 1 Rubber spatula
- 1 Whisk
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Baking sheet
- 2 sheet parchment paper
- 1 plastic wrap roll
- 1 sharp knife
- 1 Cooling rack
- 1 Rolling Pin
Ingredients
- 2 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 3/4 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg room temperature
- 2 teaspoon vanilla extract
- 1/2 teaspoon almond extract optional
- 3/4 cup dried cranberries finely chopped
- 3/4 cup white chocolate chips finely chopped
- 1 tablespoon orange zest finely grated
- 1-2 teaspoon milk as needed
Instructions
- Whisk together the flour, baking powder, and salt in a mixing bowl and set aside.
- Beat the softened butter and sugar in a mixer on medium speed until light and fluffy, about 2 minutes.
- Add the egg, vanilla extract, and almond extract to the butter mixture and beat until smooth, scraping the bowl as needed.
- Add the dry ingredients to the wet ingredients and mix on low just until a soft dough forms.
- Divide the dough in half and place one half between two sheets of parchment paper.
- Roll the dough into a 9x12-inch rectangle about 1/4-inch thick, repeating with the second half of the dough.
- In a small bowl combine the chopped dried cranberries, chopped white chocolate, and orange zest.
- Lightly brush or sprinkle the rolled dough surface with 1–2 teaspoons of milk to help the filling adhere.
- Evenly scatter half of the cranberry-white chocolate mixture over each rectangle, pressing gently to embed.
- Starting from the long edge, tightly roll each rectangle into a log using the parchment to help, sealing the seam.
- Wrap each log tightly in plastic wrap and chill until very firm, at least 2 hours or up to overnight.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Unwrap one log at a time and slice into 1/4-inch thick rounds with a sharp knife.
- Arrange the slices 2 inches apart on the prepared baking sheet.
- Bake for 10–12 minutes until the edges are just set and barely golden.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- Repeat slicing and baking with the second log.
Notes
For the cleanest pinwheel spirals, keep the dough cold; if it softens while rolling or slicing, pop it in the freezer for 10 minutes. Finely chopping the cranberries and white chocolate prevents cracking when slicing. If your dough seems crumbly, knead it once or twice and add a teaspoon of milk to bring it together. Swap orange zest for lemon zest for a brighter note, or add a pinch of cinnamon for warmth. Logs can be frozen up to 2 months; slice from frozen, adding 1–2 minutes to bake time. Avoid overbaking—these cookies should look pale with just a hint of color at the edges for a soft, tender bite.
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