A Cranberry Pinwheel Cookie has a beautiful berry swirl that invites you back for seconds!! Pinwheel cookies are a tradition on both my husband and myside of the family.
Made with a sugar cookie dough and a cranberry date filling, this Christmas Pinwheel Cookie is full of flavor. This is a pinwheel cookie recipe that is easy to make and freezes well.
Pinwheel Christmas Cookies have irresistible cranberry flavor that are perfect for the holidays!! These pinwheel cookies remind me of my grandma’s cookies, that I just couldn’t get enough of.
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What Are Pinwheel Cookies?
Cranberry Pinwheel Cookies are a sugar cookie that is swirled with a fruit filling, baked to perfection, and full of cranberry flavor! If you like Fig Newton cookies, then you will like these pinwheel cookies.
This Cranberry Cookie Recipe is well worth the extra time it takes to make!! A dried cranberry recipe that you will want to make again and again!
How to Make the Cranberry Filling
Use a small saucepan and combine the chopped pitted dates, water, diced dried cranberries, and nuts. Tip: Use prepackaged chopped pitted dates and dried cranberries.
On a low burner, slowly cook the cranberry filling making sure to stir often to prevent scorching. When a paste consistency is achieved, set aside, and let cool.
Make the Cranberry Pinwheel Cookie Dough
Gather ingredients to make the cranberry cookie dough. Click here for a complete step by step of this cookie dough.
Cream together the softened butter and granulated sugar in a KitchenAid mixer fitted with a flat paddle.
Beat until the mixture is fluffy and light. Make sure to scrape the sides of the bowl.
Incorporate the egg yolks (one at a time) and the vanilla with the cream mixture. Blend together until fluffy, making sure to scrape the side of the bowl often. Do not over mix the creamed ingredients.
In a separate container, combine the dry ingredients together. Add some of the dry ingredient, then the milk, then dry, then milk and finish off with the last of the dry ingredients.
Mix until all ingredients are incorporated making sure to scrape the side of the bowl when needed. Divide the dough into 4 equal packages.
How to Make Pinwheel Cookies
Sprinkle the surface that you plan to roll the dough out with flour. Place the dough piece onto the floured surface and sprinkle the dough with flour.
Roll the first package of cookie dough into a rectangle shape about 12 inches by 6 inches.
Spread ¼ of the cooled cranberry filling on top of the rolled-out dough. You want a thin layer of the filling.
Roll the long side of the dough, starting at one end and work your way to the other end, repeat until you have a log of the pinwheel dough.
With a sharp knife, carefully cut 1-inch slices. The fruit might be hard to cut threw, move pieces aside if needed.
You should get 12 cookies per log. Place pinwheel cookies on a parchment lined baking sheet making sure the cookies are spaced out because they will expand during baking.
Repeat this “How to Make Pinwheel Cookie” process to make three more logs.
How to Bake Pinwheel Cookies
Preheat the oven to 325°F. When the oven has come to temperature, place the cookies in the oven and bake for 10 – 14 minutes.
Baking times will vary so check the cookies often to prevent burning. The cookies should be golden brown on the bottom.
Store the baked pinwheel Christmas cookies in an airtight container for up to 7 days.
Cranberry Pinwheel Cookie – FAQ
These cranberry pinwheel cookies freeze well. Place the baked Christmas pinwheel cookies in an airtight container with wax or parchment paper between the layers. Freeze for up to 2 months.
Yes, you can use fresh cranberries in this recipe. Chop the fresh cranberries into small pieces and substitute in the recipe as normal.
Dried Cranberry Recipes
- Cranberry Stuffing
- Chocolate Covered Berry Scomuffie Cookies made with dried cranberries.
Cranberry Pinwheel Cookie Recipe
Cranberry Pinwheel Cookies Recipe
A Cranberry Pinwheel Cookie has a beautiful berry swirl that invites you back for seconds!! Pinwheel cookies are a tradition on both my husband and myside of the family. Made with a sugar cookie dough and a cranberry date filling, this Christmas Pinwheel Cookie is full of flavor.
Ingredients
- Cranberry Filling
- Dates, Pitted, Chopped 2 cup (20 oz)
- Cranberries, Dried, Chopped. 1/2 cup
- Water 1 1/2 cup
- Walnuts, Chopped (optional). 1/2 cup
- Cookie Dough
- Butter, Softened 1 cup (8 oz)
- Sugar, Granulated 1 cup
- Egg Yolk 3 yolks
- Vanilla 1 1/2 teaspoon
- Flour, All Purpose 3 1/2 cups
- Baking Soda 1/4 teaspoon
- Baking Powder 1 teaspoon
- Milk 1/2 cup
Instructions
- How to Make Cranberry Filling
Use a saucepan and combine the chopped pitted dates, water, diced dried cranberries, and walnuts nuts (optional). On a low heat, cook the cranberry filling making sure to stir often to prevent it from burning. The dried cranberry recipe filling should be a paste consistency, set aside, and let cool. - Make the Pinwheel Cookie Dough
Gather ingredients to make the cranberry pinwheel cookie dough. - Cream the softened butter and granulated sugar in a KitchenAid mixer fitted with a flat paddle.
- Mix until it is fluffy and light. Make sure to scrape the side of the bowl.
- Blend the egg yolks (one at a time) and the vanilla with the cream mixture. Incorportate together until fluffy, making sure to scrape the side of the bowl. Do not over mix the ingredients.
- In a bowl, combine the dry ingredients together.
- Alternating, add 1/3rd of the dry ingredient, then the 1/2 the milk, then 1/3rd dry, then the rest of the milk and finish off with the last of the dry ingredients.
- Blend until all ingredients are incorporated making sure to scrape the side of the bowl when needed. Divide the dough into 4 equal packages.
- How to Make the Cranberry Pinwheel Cookies
Sprinkle the surface with flour. Place the dough onto the floured surface and dust with flour. - Roll the first package of cookie dough into a rectangle shape about 12 inches by 6 inches.
- Spread ¼ of the cooled cranberry filling on top of the rolled-out dough. You want a thin layer of the filling.
- Roll the 12-inch side of the dough, starting at one end and work your way to the other end, repeat until you have a log of the pinwheel dough.
- Use a sharp knife, carefully cut 1-inch slices. The filling might be hard to cut threw, move pieces aside if needed.
- You should get 12 pinwheel cookies per log.
- On a parchment lined baking sheet, place the cookies, making sure the pinwheels are spaced out because they will expand during baking.
- Repeat this roll out process to make three more logs.
- How to Bake the Cranberry Cookie Recipe
Preheat the oven to 325°F. When the oven comes to temperature, place the pinwheel cookies in the oven and bake for 10 – 14 minutes. Baking times will vary so check the cookies often to prevent burning. - The cranberry cookies should be golden brown on the bottom.
- Store the baked cranberry pinwheel Christmas cookies in an airtight container for up to 7 days.
Notes
Tip: Use prepackaged chopped pitted dates and dried cranberries.
Freeze unuse cookies for up to two months.
You can use fresh cranberries instead of dried cranberries. Chop fresh cranberries and add to the filling as normal.
Recommended Products
As an Amazon Associate, I earn from qualifying purchases. This page contains affiliate links. Click on the highlighted text in a post to explore a product. If you purchase through one of them, I will receive a commission (at no additional cost to you). I ONLY EVER ENDORSE PRODUCTS THAT I TRULY LOVE. Thank you for your support!
Nutrition Information
Yield
48Serving Size
1Amount Per Serving Calories 124Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 26mgSodium 52mgCarbohydrates 18gFiber 1gSugar 10gProtein 2g
Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.
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If you enjoy this recipe, you may enjoy the following: Chocolate Covered Caramels and Old-Fashioned Date Cookies
These were delightful! I’ll definitely be making again for the holidays!
I made the mistake of not doubling up and they were gone in a flash – will make more next time because everyone loves them!