Cranberry Orange Spiral Cookies

Cranberry Orange Spiral Cookies are really pretty and great for holiday platters. They taste amazing and don’t need glaze or decorator sugar to be impressive.

Cranberry Orange Spiral Cookie Recipe

This cookie recipe requires a little planning because of chill times. Be sure you plan ahead when making these lovely spiral cookies.

Ingredients you will need:

• Dry ingredients: all-purpose flour, baking powder, salt
• Wet ingredients: unsalted butter, sugar, egg, orange zest, vanilla extract
• Filling: dried cranberries, chopped pecans, orange marmalade

Helpful baking tools:

• Mixer
• Measuring cups and spoons
• Wooden spoon
• Rolling pin
• Chef’s knife
• Insulated baking sheets

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Baking Tips:

• Chop your filling ingredients small. This will ensure nothing pokes or cuts through the dough.
• Slivered almonds cut into small pieces make a nice substitute for the pecans.
• Use the parchment to help you roll the dough.
• Softened butter means you should take it out of the fridge about 20 minutes before using it. You don’t want it too soft.
• For best baking results, bring the eggs out at the same time as the butter.

How to Make Cranberry Orange Spiral Cookies

You won’t be preheating the oven right away because this dough needs to chill in the refrigerator for several hours first.

To make the cookie dough:

1. In a bowl, whisk together flour, baking powder and salt until well combined. Set aside.
2. In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes (mixer at medium speed). Add egg and beat well. Beat in orange zest and vanilla.
3. Scrape down sides of bowl. On low speed or with wooden spoon, gradually add flour mixture, beating until just blended.
4. Shape the dough into a flat rectangle. Tightly wrap in plastic wrap and chill for at least one hour.
5. Using confectioner’s sugar or flour, lightly dust a piece of parchment paper and rolling pin.
6. Unwrap chilled dough and place on parchment, roll into a 12×9 inch rectangle of uniform thickness.

To Make the Cranberry Orange Filling:

1. First make sure all the filling ingredients have been chopped small.
2. In a bowl, combine the cranberries, pecans and orange marmalade until well blended.
3. Spread cranberry mixture evenly over dough to within 1/2 inch of edges.
4. Starting with long edge, tightly roll up dough jelly-roll style to form a log. Tightly wrap in parchment paper and chill for at least 3 hours or overnight.

To Bake your Cranberry Orange Spiral Cookies:

1. Preheat the oven to 375 degrees F and line cookie sheets with parchment paper.
2. Unwrap the chilled dough log and using a sharp knife, cut into 1/4 inch slices.
3. Place on prepared cookie sheets about 2 inches apart. Bake one sheet at a time in preheated oven for 8 to 11 minutes or until edges start to turn lightly golden.
4. Immediately slide the parchment paper onto a cooling rack. Cool the cookies for 5 minutes before removing from the parchment and placing directly on cooling rack.

If you have an aversion to marmalade, you will probably still love these cookies. There are different types of marmalade too, some less bitter than others. Enjoy!

More Cookie Recipes

• Chocolate Mint Cookies
• Chocolate Chip Cookies
• Snickerdoodles
• Monster Cookies

Cranberry Orange Spiral Cookies

This cookie recipe requires a little planning because of chill times. Be sure you plan ahead when making these lovely spiral cookies.

5 from 8 votes

IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Desserts

Cuisine: American

Servings: 32 cookies

5 hours hrs 11 minutes mins

Calories: 130

Author: Amanda Davis

Ingredients

Cookies:

• ▢ 2 ⅓ cups all purpose flour
• ▢ ½ tsp baking powder
• ▢ ¼ tsp salt
• ▢ ¾ cup unsalted butter softened
• ▢ 1 cup granulated sugar
• ▢ 1 large egg
• ▢ 2 tsp grated orange zest
• ▢ 1 tsp vanilla extract

Filling:

• ▢ ⅔ cup finely chopped dried cranberries
• ▢ ½ cup finely chopped pecans
• ▢ ½ cup orange marmalade

Things You'll Need

• ▢
  Stand mixer
• ▢
  Measuring cups and spoons
• ▢
  Rolling pin
• ▢
  Wooden spoon
• ▢
  Chef's knife
• ▢
  Insulated baking sheets

Before You Begin

• Chop your filling ingredients small. This will ensure nothing pokes or cuts through the dough.
• Slivered almonds cut into small pieces make a nice substitute for the pecans.
• Use the parchment to help you roll the dough.
• Softened butter means you should take it out of the fridge about 20 minutes before using it. You don't want it too soft.
• For best baking results, bring the eggs out at the same time as the butter.

Instructions

Cookies:

• In a bowl, whisk together flour, baking powder and salt until well combined. Set aside.
• In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes (mixer at medium speed). Add egg and beat well. Beat in orange zest and vanilla. Scrape down sides of bowl. On low speed or with wooden spoon, gradually add flour mixture, beating until just blended.
• Shape the dough into a flat rectangle. Tightly wrap in plastic wrap and chill for at least one hour.
• Using confectioner’s sugar or flour, lightly dust a piece of parchment paper and rolling pin. Unwrap chilled dough and place on parchment, roll into a 12×9 inch rectangle of uniform thickness.

Filling:

• In a bowl, combine the cranberries, pecans and orange marmalade until well blended. Spread cranberry mixture evenly over dough to within 1/2 inch of edges. Starting with long edge, tightly roll up dough jelly-roll style to form a log. Tightly wrap in parchment paper and chill for at least 3 hours or overnight.

Baking:

• Preheat oven to 375 F and line cookie sheets with parchment paper. Unwrap the chilled dough log and using a sharp knife, cut into 1/4 inch slices. Place on prepared cookie sheets about 2 inches apart. Bake one sheet at a time in preheated oven for 8 to 11 minutes or until edges start to turn lightly golden (mine were 9 minutes). Immediately slide parchment paper onto a cooling rack. Cool the cookies for 5 minutes before removing from the parchment and placing directly on cooling rack.

Nutrition

Serving: 1cookie | Calories: 130cal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 24mg | Potassium: 29mg | Fiber: 1g | Sugar: 11g | Vitamin A: 146IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

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This recipe is from a cookbook in my collection called 400 Sensational Cookies by Linda Amendt.