Cranberry Orange Swirl Cookies

I started baking these cookies several years ago and they make it on my baking list every holiday season. There are so many things to love about these cookies!

• First, they look great and often get oohs and aahs!
• There is orange peel added in the dough and in the filling. Talk about flavor!
• You can make the dough and freeze it and then bake when you need fresh cookies!
• Finally, these may look complicated, but they are fairly easy to make!

Key ingredients

A complete list of ingredients and measurements can be found below. Just scroll to the bottom!

• Cranberries – For these cookies, I use fresh cranberries. You could also use frozen cranberries.
• Orange – You’ll need a t least two medium sized oranges for the zest. There is zest in the dough and in the filling
• All purpose flour
• Granulated sugar

Instructions

A complete list of instructions is available below! Just scroll to the bottom!

• 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

• 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
• Roll out one disk at a time into a rectangle
• Spoon half the cranberry mixture on the rolled cookie dough
• Roll dough up forming a log – roll beginning with long edge so the log is longer rather than wide

• Wrap each log with plastic wrap and place on a baking sheet
• Refrigerate for at least two hours
• When ready to bake, preheat oven to 375 degrees
• Remove logs from refrigerator and unwrap
• Slice each log into 1/4″ – 1/2″ slices
• Place on a baking sheet and bake for 10-12 minutes

Make ahead before baking

You can completely prepare these cookie ahead of time and bake just when you’re ready for freshly baked cookies

Store in refrigerator

Store rolled and wrapped cookie dough logs in the refrigerator for up to three days before baking. Make certain dough is on a flat surface while being refrigerated.

Store in freezer

Once the cookie dough is filled and rolled, it can be stored in the freezer. Double wrap logs with plastic wrap. Place on a baking sheet or a flat surface and place in freezer for up to four weeks.

To bake, pull dough from freezer 12 hours ahead of time. Place dough in refrigerator to thaw. Dough need to thaw, but still be well chilled before cutting. Slice and bake according to directions.