Cranberry Orange Swirl Cookies

4.84 from 67 votes

Sugar cookies filled with fresh cranberries and orange peel

Course Dessert

Cuisine American

Prep Time 2 hours 30 minutes

Cook Time 12 minutes

Total Time 2 hours 42 minutes

Servings cookies

Calories 88kcal

Author Kathy

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.

In a food processor add cranberries, sugar and orange peel. Process until finely chopped.
1 cup cranberries, ¼ cup sugar, 1 Tablespoon orange peel

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.

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.
Bake in a 375 degree preheated oven for 10-12 minutes.
Remove from baking sheet and cool on a baking rack.

Plan ahead - these cookies need to be fully chilled twice. The dough will be too sticky without proper chilling
Prepare the cranberry filling just before using. If you make too early, the cranberries mixture will become too juicy. If this happens, try to strain off the excess liquid prior to adding to dough.
No need to pinch the seam of the logs. Just roll into plastic wrap and chill. The dough will hold its shape once fully chilled.
Bake in a preheated oven
Store baked and cooled cookies in an airtight container for up to five days.
Cookies can be frozen once baked and cooled.