by 
These Cranberry Orange Cookies are soft sugar cookies filled with a sweet-tart cranberry and orange filling. Rolled into a log and sliced, they bake into beautiful pinwheel cookies with a festive cranberry swirl.
Made with fresh cranberries and orange zest, these cookies are perfect for holiday cookie trays and Christmas baking. You can even prepare the dough ahead of time and bake the cookies when you're ready!
⭐⭐⭐⭐⭐ Reader Review
These are THE Favorite in our house. I’ve been making numerous batches around the holidays each year. Lots of requests from family (my son is very picky, but loves them) and great feedback from coworkers. ~ Alison
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Fresh cranberry orange cookies
I've been making these cranberry orange cookies for years, and they're always on my holiday baking list. They're one of those cookies that look impressive but are surprisingly easy to make!
- Beautiful cranberry swirls: The colorful cranberry filling creates a pretty pinwheel design in every cookie.
- Fresh cranberry and orange flavor: Orange zest is added to both the cookie dough and the cranberry filling for plenty of citrus flavor.
- Perfect for making ahead: Prepare the dough in advance, refrigerate or freeze the logs, and slice and bake when you're ready.
- Great for holiday baking: These festive cookies make a beautiful addition to Christmas cookie trays and cookie exchanges.
If you enjoy making cookies ahead of time, try my slice and bake Christmas sugar cookies and my pecan icebox cookies. They're rolled in colorful holiday sprinkles and don't require any cookie cutters.
Recipe Ingredients
- Cranberries - For these cookies, I use fresh cranberries. You could also use frozen cranberries.
- Orange - You'll need at least two medium-sized oranges for the zest. There is zest in the dough and in the filling
- All purpose flour - Just regular flour, nothing fancy
- Granulated sugar - Added to the dough and the cranberry filling
How to make Cranberry Orange Cookies
- Make dough by first combining butter and sugar.
- Mix in vanilla, eggs and orange peel
- Add flour, salt and baking powder and combine
- Divide dough in two and shape each half into a flat round.
- Cover each half with plastic wrap and refrigerate for at least one hour
6. Just before you are ready to roll out the cookie dough, place cranberries, sugar, and remaining orange peel in food processor. Process until finely chopped
7. Roll out one disk at a time into a rectangle
8. Spoon half the cranberry mixture on the rolled cookie dough
9. Roll dough up forming a log - roll beginning with long edge so the log is longer rather than wide
10. Wrap each log with plastic wrap and place on a baking sheet
11. Refrigerate for at least two hours
12. When ready to bake, preheat oven to 375 degrees
13. Remove logs from the refrigerator and unwrap
14. Slice each log into ¼" - ½" slices
15. Place on a baking sheet and bake for 10-12 minutes
Make ahead before baking
You can completely prepare these cookies ahead of time and bake just when you're ready for freshly baked cookies
Recipe Tips
- Plan for chilling time: The dough needs to chill twice. Refrigerate the dough for at least one hour before rolling, then chill the filled cookie logs for another two hours before slicing.
- Measure the flour correctly: Use the fluff and scoop method to avoid adding too much flour, which can make the dough dry.
- Make the filling just before using: Combine the fresh cranberries, sugar, and orange zest in a food processor just before rolling the cookies. If the mixture sits too long, it can become juicy. Strain off any excess liquid before spreading it over the dough.
- Keep the dough together: If small cracks form while rolling out the dough, gently press the edges back together.
- Chill the rolled logs: There's no need to pinch the seams closed. Wrap the logs tightly in plastic wrap and refrigerate until firm.
- Reshape after slicing: If the cookies flatten slightly on one side when sliced, gently reshape them into rounds before baking.
Make ahead and storage tips
- Storing baked cookies: Once the cookies have cooled completely, store them in an airtight container at room temperature for up to 5 days. Baked cookies can also be frozen after cooling.
- Refrigerating cookie dough: The filled and rolled cookie dough logs can be refrigerated for up to 3 days before baking. Wrap each log tightly in plastic wrap and place on a baking sheet or flat surface to help maintain its shape.
- Freezing cookie dough: To freeze the unbaked cookies, double-wrap the filled dough logs in plastic wrap. Place them on a baking sheet or flat surface in the freezer. Freeze for up to 4 weeks.
- Baking frozen cookie dough: Transfer the frozen logs to the refrigerator about 12 hours before baking. Allow the dough to thaw while remaining well chilled. Slice and bake according to the recipe instructions.
More delicious cookie recipes
- Bow Tie Cookies
- Shortbread Christmas Cookies
- Coconut Macaroons
- Cranberry Oatmeal Cookies
- Toffee Chip Cookies
- Thumbprint Cookies
- Chocolate Cherry Cookies
- Pecan Snowball Cookies
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my holiday recipes!
Cranberry Orange Cookies
Video
Equipment
- Measuring Cups
- Measuring Spoons
- Cookie Sheet
Ingredients
- 1 cup butter (at room temperature)
- 1 ½ cup sugar
- ½ teaspoon vanilla
- 2 whole eggs
- 1 tablespoon orange peel (fresh, zested)
- 3 cups flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
Filling
- 1 cup cranberries (fresh)
- ¼ cup sugar
- 1 Tablespoon orange peel (fresh, zested)
Instructions
For the Dough
- In a mixing bowl add butter and sugar and mix until fluffy.1 cup butter, 1 ½ cup sugar
- Mix in vanilla, eggs, and orange peel.½ teaspoon vanilla, 2 whole eggs, 1 tablespoon orange peel
- Add flour, salt and baking powder. Mix.3 cups flour, ¼ teaspoon salt, ½ teaspoon baking powder
- When dough is well mixed, remove from bowl and form into two rounds.
- Wrap each round in plastic wrap and refrigerate for one hour.
For the Filling
- In a food processor add cranberries, sugar and orange peel. Process until finely chopped.1 cup cranberries, ¼ cup sugar, 1 Tablespoon orange peel
Rolling the Dough
- Working with one disc of dough at a time, roll out dough on a lightly floured surface into a 10 x 14" rectangle.
- Add half the filling mixture on top of the dough leaving a ½" border.
- Carefully roll dough into a log.
- Place log on a piece of plastic wrap wrap tightly. Place log on a baking sheet.
- Repeat with remaining dough and filling.
- Refrigerate for 2 hours.
Slicing and Baking
- Remove logs from refrigerator and remove plastic wrap.
- Slice dough into ¼ - ½ inch slices and place 2 inches apart on an ungreased baking sheet or on a parchment lined baking sheet.
- Bake in a 375 degree preheated oven for 10-12 minutes.
- Remove from baking sheet and cool on a baking rack.
Notes
- This recipe yields between 40-50 cookies depending on the size of your logs.
- Plan ahead - these cookies need to be fully chilled twice. The dough will be too sticky without proper chilling.
- Be careful when measuring your flour. Use the fluff and scoop method so the flour isn't compacted, which can make your dough too dry.
- When rolling out the dough, press the edges back together if they form any small cracks.
- Prepare the cranberry filling just before using it. If you make it too early, the cranberry mixture will become too juicy. If this happens, try to strain off the excess liquid prior to adding to the dough.
- No need to pinch the seam of the logs. Just roll it into plastic wrap and chill. The dough will hold its shape once fully chilled.
- When you slice the cookies, give each cookie a slight reshaping around the edges so the cookies are round and not flat on one side.
- Bake in a fully preheated oven.
- Store baked and cooled cookies in an airtight container for up to five days.
- Cookies can be frozen once baked and cooled, or you can freeze the unbaked cookie logs and bake later.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
This post was originally published in December 2016.
Valentina says
These absolutely go my "oohs and aahs" when they jumped out at me earlier today on Instagram. They're beautiful and that filling is amazing! I'm in! 🙂 ~Valentina
Kathy says
Time to get baking! Then once you bite into these cookies there will even be more oohs and aahs!
Dawn - Girl Heart Food says
Swirl desserts are always so pretty! Now that holiday baking is underway, I've got to add these to the list. Perfect for enjoying and gifting, too 🙂
Kathy says
Enjoy and happy baking!
David @ Spiced says
I love swirl cookies - they're easy to make, and they look so cool when you pull them out of the oven! The cranberry-orange combination is great for the holidays, too. I'm thinking one of these would be great with a mid-afternoon cup of tea! Cheers!
Kathy says
You're right - they are easy to make and so impressive after they're baked!
Janer says
This recipe was simple. The outcome is delicious. Make sure to let the dough chill completely both times.
Kathy says
Thanks! And you're right, chilling of the dough is an important step. Otherwise it will be too sticky too roll and the second time the rolled cookies won't hold their shape. Just plan for the chilling time and you've got it made!
Happy Baking 🙂
Steffany says
We tried this recipe tonight and the flavour was wonderful! Ours did not look like yours. They were not plump and did not hold their shape; instead, they spread and had a lot of air. Any suggestions? How many grams of flour did you use?
Kathy says
Hi Steffany,
Did you fully chill the dough before slicing and baking? That would be the biggest reason for them spreading out. I only measure my flour with measuring cups so I don't know the amount in grams.
Kathy 🙂
TERRY C. says
Hello Kathy,
I found your recipe and can’t ant wait to to try it out, in fact tomorrow is the day. I purchased the fresh cranberries and 2/3 of the berries were kind of soft. My guess is that those are not to be the ones I use since they are going into the food processor, correct? The firm ones so that the fruit even though chopped up will hold its shape when spread on the dough.
I would appreciate a quick reply if possible. I was able to get a cup of firm berries needed for the recipe from the bag at least. 🙏🏻
Merry Christmas to you and your family. 🎄
Kathy says
Hi Terry,
I would use the firmer berries. If you don't have enough, use some of the softer berries and if it seems too juicy, just strain off any excess liquids. Happy baking and Merry Christmas!
Angela Harrington says
Orange flavor really comes through in the dough, love it! Gorgeous appearance due to the cranberry swirl, very holiday. Hoping to impress coworkers at the company bake sale tomorrow. Should have made a double batch so some could stay home! Thanks for sharing!!
Kathy says
Thanks, Angela! I think your coworkers will be impressed! 🙂
Gloria says
My family loved these cookies. These will definitely be a repeat year after year.
I spooned a little glaze on top made from fresh squeezed orange juice and powdered sugar. It was a nice finishing touch.
Kathy says
Hi Gloria! I'm so glad everyone loved them. I love your idea of adding a glaze. I'll need to give that a try!
Happy Holidays,
Kathy
Patty says
Made these yesterday and yes they are a lot of work but so worth it! Will make again!
Kathy says
Thanks, Patty! These can also be assembled ahead of time and then baked when you need them. That helps save time when a lot is going on.
Happy Baking!
Catherine says
Delicious and pretty. Definitely worth the effort!
Kathy says
Thank you!
Julie Parker says
I've made 2 batches of these so far; they are a total hit, even with people who say they don't like cranberries. I've been asked to "please make more soon." Now it's after Thanksgiving & the stores aren't carrying fresh cranberries. Has anyone tried using craisins or the new "baking cranberries?"
Kathy says
Hi Julie,
I'm so glad everyone loved these! I have only made these with fresh cranberries!
Kathy
Julie Parker says
It worked with the craisins just fine; I squeezed one of the oranges into the filling to add the missing moistness.
Kathy says
That's awesome! We can make these year round and not have to wait just for cranberry season! Thanks for giving it a try and letting me know! 🙂
Lois says
Another idea would be to soak the craisins in some orange juice
Joanne St-Jean says
Wow .. I made these yesterday and when my husband came back from work he wanted to try ‘just one’!! Lol .. you can imagine what happened next. These are easy to make and are delicious. I am starting my second and third batch this morning, and I’m sure when my children come at Christmas there will be none left. I wish I could post a photo, but not able to on this site.
Kathy says
Hi Joanne,
Thank you for leaving such a lovely comment! These are one of our favorite cookies and I'm so glad you love them too!
Happy baking!
Kathy
Mel says
Just made two batches of these- one with regular flour and the other with gluten free flour (brown rice, white rice, arrowroot starch, and tapioca starch)- both versions came out fantastic! Great recipe!
Kathy says
Thanks, Mel! These are one of my favorites. It's great to know these can be made gluten free too! Thanks for giving it a try and letting me know it worked out! 🙂
Deb says
Recipe indicates yield 24 cookies, but 14inch at 1/4 inch slice times two logs is way more than 24 cookies. Am I miss reading something?
Kathy says
Deb,
Thanks for catching that! I have adjusted the correct measurements and yield in the recipe. I usually cut 1/2 inch and get around 50 cookies per batch. The cookies can be cut a bit thinner to get an even higher yield.
Thank you and happy baking! 🙂
Nikki says
Hello! Can I use frozen cranberries? Do you use fresh orange peel or the dried Stuff?
Kathy says
Hi Nikki,
You can use frozen cranberries. Allow the berries to thaw before using. The orange peel is from a fresh orange.
- Happy baking! 🙂
Karen P. says
Thinking of adding these to my Christmas cookie list. The cranberries used are the whole ones in the produce dept? Not craisins...right? No other prep for the cranberries like cooking...
Kathy says
Hi Karen,
These cookies use the fresh whole cranberries you find in the produce section. And no pre-cooking of the cranberries, just chop them finely in a food processor.
Happy Baking!
Rebecca says
Thank you I was wondering the same thing. I was wondering if the filling needs to be cooked first.
Teresa says
Can you freeze the rolls to bake later?
Kathy says
Hi Teresa,
Yes, you can freeze the rolls before baking. Double wrap each roll and place in a freezer safe bag (if they will fit). Freeze for up to one month. Allow cookies to fully thaw, then slice and bake. Happy Baking!
Teresa says
Thank you! I can’t wait to try these.
Kathy says
Enjoy!
Priya S says
How long will these keep once baked? How do you best store them?
Kathy says
Hi Priya,
These cookies are best eaten in 2-3 days after baked. Allow cookies to fully cool and then place in an airtight container. I have also frozen the unbaked logs and then allowed to thaw and then baked. I do this when I want fresh baked cookies, but don't have all the time to prepare them.
Happy Baking!
Kathy
Priya S says
Thank you for the quick response!
Rachael says
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 🧁 😉
Kathy says
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! 🙂
Emilie Ahern says
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!
Kathy says
You are on a cookie baking spree! I love the idea of dipping into sugar! 🙂
Julie Parker says
I sprinkled the sugar crystals over the slices.
Kathy says
You can't go wrong with a little extra sugar! 🙂
Sasha @ Eat Love Eat says
These cookies look and sound delicious! You just can't beat the cranberry-orange combo!
Kathy says
They are really delicious!
Kayla Kennedy says
Hello!
Everyone I shared these with really loved them! I live in a rural community and I couldn't get any fresh or even frozen cranberrys! I ended up letting some dried cranberries (Craisins) soak in cranberry juice for a little while to soften them up a bit and ended up using that !! They were still delicious! Hopefully I can try these some day if I can get my hands on some fresh cranberrys!!
Thank you for this recipe!