Baking/ Cookies/ Desserts/ Holidays/ Recipe

Cranberry Orange Swirl Cookies

Cranberry Orange Swirl Cookies

Cranberry Orange Swirl Cookies are a perfect Holiday Cookie!

Cranberry Orange Swirl Cookies

Do you have your holiday baking on? I have been baking like crazy every weekend….and eating all these yummies too! Yikes!!  I love to bake and I love to bake holiday cookies!!! Cranberry Orange Swirl Cookies

Cranberry Orange Swirl Cookies are pure deliciousness! This is a  sugar cookie dough with added orange peel and a fresh cranberry and orange filling!

Cranberry Orange Swirl Cookies

This recipe is adapted from Better Homes and Gardens. I have added orange peel to the filling and eliminated the nuts.

I don’t usually mind nuts in cookies, but I only wanted the flavor of the fruits this time. These cookies are bursting with freshness from the orange and the cranberries.

Cranberry Orange Swirl Cookies

You need a bit of planning when making these cookies. They take a bit of time. They don’t take a lot of actual hands on time, but these require two different chillings of the dough. If you have a full day of cookie baking planned, start these first and get the dough into the fridge.

Cranberry Orange Swirl Cookies

Cranberry Orange Swirl Cookies on a cookie sheet ready for the oven.

5 from 2 votes
Cranberry Orange Swirl Cookies
Cranberry Orange Swirl Cookies
Prep Time
2 hrs 30 mins
Cook Time
12 mins
Total Time
2 hrs 42 mins
 

Sugar cookie with fresh cranberries and orange peel.

Course: Dessert
Cuisine: American
Keyword: cranberry cookies, cranberry orange cookies, Holiday cookies, pinwheel cookies
Servings: 24 cookies
Calories: 183 kcal
Author: Kathy
Ingredients
  • 1 cup butter at room temperature
  • 1 1/2 cup sugar
  • 1/2 teaspoon vanilla
  • 2 whole eggs
  • 1 tablespoon orange peel
  • 3 cups flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
Filling
  • 1 cup cranberries
  • 1/4 cup sugar
  • 1 Tablespoon orange peel
Instructions
For the Dough
  1. In a mixing bowl add butter and sugar and mix until fluffy.

  2. Mix in vanilla, eggs, and orange peel.

  3. Add flour, salt and baking powder. Mix.

  4. When dough is well mixed, remove from bowl and form into two discs. 

  5. Wrap each disc in plastic wrap and refrigerate for one hour. 

For the Filling
  1. In a food processor add cranberries, sugar and orange peel. Process until finely chopped. 

Rolling the Dough
  1. Working with one disc of dough at a time, roll out dough on a lightly floured surface into a 10 x 14" rectangle. 

  2. Add half the filling mixture on top of the dough leaving a 1/2" border.

  3. Carefully roll dough into a log.

  4. Place log on a piece of plastic wrap wrap tightly. Place log on a baking sheet. 

  5. Repeat with remaining dough and filling. 

  6. Refrigerate for 2 hours.

Slicing and Baking
  1. Remove logs from refrigerator and remove plastic wrap. 

  2. Slice dough into 1/4" slices and place 2" apart on an ungreased baking sheet.

  3. Bake in a 375 degree preheated oven for 10-12 minutes. 

  4. Remove from baking sheet and cool on a baking rack. 

Recipe Notes

 Recipe adapted from Better Homes and Gardens

 

 

 

 

Nutrition Facts
Cranberry Orange Swirl Cookies
Amount Per Serving
Calories 183 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 20mg 7%
Sodium 92mg 4%
Potassium 30mg 1%
Total Carbohydrates 27g 9%
Sugars 14g
Protein 1g 2%
Vitamin A 4.8%
Vitamin C 1.5%
Calcium 0.8%
Iron 4.1%
* Percent Daily Values are based on a 2000 calorie diet.

Other Great Holiday Recipes

Cranberry Nut Bars! Cranberries and almonds on a shortbread crust.

Cranberry Nut Bars

Raspberry Bow Tie Cookies

Raspberry Bow Tie Cookies

Cranberry SconesCranberry Scones

Cranberry Orange Swirl Cookies are perfect for the holidays!

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46 Comments

  • Reply
    Rachael
    February 27, 2019 at 9:54 am

    Hi! I have a question that has befuddled me for a long time.
    I am definitely not a cookie baker. I’m more the type who focuses on sponge – cakes, cupcakes, cakepops. Sugar work, candies …. etc.
    Thus, cookies kinda scare me lol.
    So my question is – rolling the dough – which direction do we go? Every time I watch a baking competition on TV (every night lol), I’m generally just as confounded as the bakers when it comes to this question. Ummm… the long way? Or the short way? AND does it differ per recipe? (Lord NO! Lol)
    For this particular recipe, do we start at the 14” side and roll that way? So the log would end up being 14” wide? Yes?
    Or should it be 10” in the end?
    Most times it’s not specified, leading me to believe there’s some standard (?) I’m unaware of. Like – always go with the longest side. Or ….. ??
    Thanks for any clarity you can shed!
    Rachael 🧁 😉

    • Reply
      Kathy
      February 27, 2019 at 7:32 pm

      Hi Rachael,
      Thanks for a great question! You can roll it either way. If you roll it with the shorter side, you will end up with larger round cookies. If you roll the longer side you will end up with smaller round cookies and you will have more cookies! I usually roll so my log ends up as long as possible – so I place the longer side on the bottom and top. Then I start at the bottom and roll up. My log will end up 14″ long when done this way.
      Good luck making cookies! 🙂

  • Reply
    Emilie Ahern
    December 15, 2017 at 1:35 pm


    I have made 12 dozen of these this month alone!! They are so good! We like them exactky how you wrote the recipe and also love dipping one cut-side in chunky sugar crystals before baking. It adds nice texture and shine!

    • Reply
      Kathy
      December 16, 2017 at 7:34 am

      You are on a cookie baking spree! I love the idea of dipping into sugar! 🙂

  • Reply
    Sasha @ Eat Love Eat
    December 20, 2016 at 4:08 am

    These cookies look and sound delicious! You just can’t beat the cranberry-orange combo!

    • Reply
      Kathy
      December 20, 2016 at 4:41 am

      They are really delicious!

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