Cranberry Cherry Pinwheel Christmas Cookies
Bring the magic of the holidays to your kitchen with these show-stopping Cranberry Cherry Pinwheel Christmas Cookies! Featuring tender, buttery dough swirled with a sweet-tart filling made from dried cranberries, dried cherries, and a touch of vibrant orange zest, these cookies are as flavorful as they are stunning. The festive pinwheel design makes them a perfect addition to your holiday baking lineup, while the bright bursts of fruit add a seasonal flair that’s sure to delight. With their crisp edges, chewy centers, and irresistible combination of citrus and berry, these cookies are perfect for gifting, parties, or simply savoring with a cozy cup of cocoa. Easy to prepare ahead of time, they’ll be ready to bake whenever holiday cravings strike.
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Ingredients
- 170 grams unsalted butter, softened
- 150 grams granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- 260 grams all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 100 grams dried cranberries
- 100 grams dried cherries
- 60 milliliters orange juice
- 1 teaspoon orange zest
Directions
Step 1
In a large mixing bowl, beat together the softened butter and granulated sugar using a hand mixer or stand mixer until light and creamy, about 2-3 minutes.
Step 2
Add the vanilla extract and egg to the butter mixture, and beat until fully incorporated.
Step 3
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 4
Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.
Step 5
Divide the dough into two equal portions. Wrap each portion in plastic wrap and refrigerate for at least 1 hour.
Step 6
Meanwhile, prepare the filling by combining the dried cranberries, dried cherries, orange juice, and orange zest in a small saucepan.
Step 7
Cook the mixture over medium heat for about 5-7 minutes, or until the dried fruit softens and the mixture thickens slightly.
Step 8
Transfer the cranberry-cherry mixture to a food processor and pulse until it forms a smooth, spreadable paste. Let the filling cool completely.
Step 9
On a lightly floured surface, roll out one portion of the chilled dough into a 9x12-inch rectangle.
Step 10
Spread half of the cranberry-cherry filling evenly over the dough, leaving a small border around the edges.
Step 11
Carefully roll the dough into a tight log, starting from one of the longer sides. Wrap the rolled dough in plastic wrap and refrigerate for at least 1 hour, or until firm. Repeat with the second portion of dough and filling.
Step 12
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Step 13
Unwrap the chilled dough logs and slice each log into 1/4-inch thick cookies. Arrange the cookies 1 inch apart on the prepared baking sheet.
Step 14
Bake the cookies for 10-12 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 15
Serve the cookies as a festive treat or store them in an airtight container for up to 1 week.
Nutrition Facts
| Serving size | (905.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3355.1 |
| Total Fat 147.7g | 0% |
| Saturated Fat 89.5g | 0% |
| Polyunsaturated Fat 1.8g | |
| Cholesterol 567.1mg | 0% |
| Sodium 1203.0mg | 0% |
| Total Carbohydrate 472.0g | 0% |
| Dietary Fiber 15.3g | 0% |
| Total Sugars 258.8g | |
| Protein 34.8g | 0% |
| Vitamin D 48IU | 0% |
| Calcium 151.6mg | 0% |
| Iron 13.7mg | 0% |
| Potassium 632.3mg | 0% |
Source of Calories