Best 2 Cranberry Pinwheel Cookies Recipes

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When the holiday season comes around, cranberry pinwheel cookies are a delightful treat that are sure to be a hit at any gathering. These delicious cookies are made with a combination of sweet and tart cranberry filling, rolled up in a buttery and flaky pastry dough. The result is a festive and flavorful cookie that is perfect for sharing with friends and family. With their vibrant red and white appearance, cranberry pinwheel cookies are a guaranteed crowd-pleaser, bringing a touch of holiday cheer to any occasion.

Let's cook with our recipes!

CRANBERRY CHERRY PINWHEEL CHRISTMAS COOKIES



Cranberry Cherry Pinwheel Christmas Cookies image

This makes a pretty and popular Christmas cookie. The filling came from a recipe in a newspaper at least 16 years ago, but to get the cookie I dreamed of, I tried the dough from many pinwheel cookie recipes before finally settling on this one about five years ago. Keep chilling the dough if it gets too soft while working with it.**A reviewer had trouble getting the pinwheel effect, so I have altered this recipe and ingredients to make the dough rectangle a little bigger. Also, I always bake my cookies on a Silpat so sticking is never an issue. I find I get more consistent browning and fewer overdone edges when using a Silpat, too.

Provided by KK7707

Categories     Dessert

Time 4h

Yield 4-5 dozen, 30 serving(s)

Number Of Ingredients 12

1 1/2 cups dried sweetened cranberries
1 cup cherry preserves
1/4 cup water
1/2 teaspoon cinnamon
1 cup unsalted butter, softened
1 1/2 cups sugar
2 large eggs
2 teaspoons vanilla
1 tablespoon finely grated orange zest
3 cups sifted all-purpose flour (sift before measuring)
1/2 teaspoon baking powder
1/2 teaspoon salt

Steps:

  • Make filling: Combine cranberries, cherry preserves and cinnamon with water in a medium saucepan. Simmer, stirring frequently, for 5-8 minutes, or until mixture softens and most of the liquid is absorbed. If it seems too dry, stir in 1 tablespoon water. Transfer to a food processor and process until smooth. Refrigerate until cool. (Filling may be stored up to 48 hours. Bring to room temperature and stir well before using.).
  • Make dough:.
  • Beat together butter and sugar with an electric mixer until light and fluffy, then beat in eggs, orange zest and vanilla. Sift flour, baking powder and salt into egg mixture and beat until combined well. Chill one hour.
  • Assemble rolls:.
  • Divide dough in half and roll out each piece between sheets of wax paper into a roughly 8 x 12 inch rectangle. Remove top sheet of wax paper (if it sticks too much, refrigerate dough for a few minutes to firm it up).
  • Divide filling between rectangles, spreading it very thin in an even layer (you may have a little excess filling). Tightly roll up each rectangle jelly-roll fashion, beginning with a long side and using the wax paper as an aid, to form a 12 inch long log. Wrap rolls in wax paper and smooth out the logs by running your hands over them to make them as evenly sized as possible. Be gentle but firm. Wrap in foil and chill until firm, about 2 hours.
  • Preheat oven to 350°F.
  • Working with one roll at a time, keeping remaining roll chilled, cut rolls crosswise into 1/8 - 1/4 inch slices. Arrange slices 1 inch apart on ungreased cookie sheets, shaping the slices into neater rounds if necessary. Bake in the middle of the oven until pale golden and set, 8-12 minutes. Let stand on cookie sheet for about a minute to set. Transfer warm cookies to racks to cool.
  • Passive cooking time includes chilling and baking the entire batch.

CRANBERRY PINWHEEL COOKIES



Cranberry Pinwheel Cookies image

These tasty cookies look nice on the holiday cookie platter. Prep time includes time to chill dough.

Provided by Mikekey *

Categories     Cookies

Time 9h15m

Number Of Ingredients 12

1/2 c softened butter
3/4 c granulated sugar
1 large egg
1 tsp vanilla extract
1 1/2 c all purpose flour
1/4 tsp baking powder
1/4 tsp salt
1/2 c fresh cranberries, finely chopped
1/2 c finely chopped walnuts (or pecans)
1 Tbsp grated orange zest
3 Tbsp brown sugar
2 tsp milk

Steps:

  • 1. In a large mixing bowl, combine butter, sugar, egg and vanilla; beat until light and fluffy, scraping the bowl occasionally.
  • 2. Combine the flour, baking powder and salt; add to the creamed mixture until thoroughly combined. Cover and refrigerate at least 1 hour.
  • 3. In a small bowl, combine cranberries, walnuts and orange peel; set aside.
  • 4. On a lightly floured surface, roll dough into a 10-inch square.
  • 5. Combine brown sugar and milk; spread over the dough then sprinkle with the cranberry mixture, leaving about a 1/2-inch edge at both ends of the dough.
  • 6. Roll up tightly, jelly-roll style. Wrap with waxed paper; chill several hours or overnight.
  • 7. Pre-heat oven to 375F. Coat cookie sheet with non-stick cooking spray, or grease with shortening. Cut roll into 1/4-inch slices and place on cookie sheet. Bake for 14-15 minutes, or until edges are light brown.
  • 8. Cool on wire rack.

Tips:

  • Use fresh cranberries. Fresh cranberries have a tart flavor that pairs well with the sweet cookie dough. If you can't find fresh cranberries, you can use frozen cranberries, but be sure to thaw them before using.
  • Don't overmix the dough. Overmixing the dough will make the cookies tough. Mix just until the ingredients are combined.
  • Chill the dough before rolling it out. Chilling the dough will make it easier to handle and roll out. You can chill the dough for up to 3 hours.
  • Use a sharp knife to cut the cookies. A sharp knife will help you get clean, even cuts. If your knife is dull, the cookies will be ragged.
  • Bake the cookies until they are just set. Overbaking the cookies will make them dry and crumbly. Bake the cookies for 10-12 minutes, or until the edges are just starting to brown.

Conclusion:

Cranberry pinwheel cookies are a delicious and festive treat that is perfect for the holidays. They are easy to make and can be customized with your favorite flavors. The cookies are also very versatile and can be enjoyed on their own, served with ice cream, or used as a topping for cakes and pies.

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