Winter Market Cranberry Swirl (Print Version)

Buttery sugar cookies with a bright cranberry swirl, ideal for winter celebrations or warm, cozy breaks.

# List of Ingredients:

→ Cranberry Swirl

01 - 1 cup fresh or frozen cranberries
02 - 1/3 cup granulated sugar
03 - 2 tablespoons water
04 - 1 teaspoon orange zest

→ Sugar Cookie Dough

05 - 2 1/4 cups all-purpose flour
06 - 1/2 teaspoon baking powder
07 - 1/2 teaspoon salt
08 - 3/4 cup unsalted butter, softened
09 - 3/4 cup granulated sugar
10 - 1 large egg
11 - 2 teaspoons pure vanilla extract

# Step-by-step Instructions:

01 - Combine cranberries, sugar, water, and orange zest in a small saucepan. Cook over medium heat, stirring occasionally, until cranberries burst and mixture thickens, approximately 6 to 8 minutes. Mash the mixture and cool completely, then blend in a food processor until smooth. Set aside.
02 - Whisk flour, baking powder, and salt in a medium bowl. In a large bowl, beat butter and sugar until light and fluffy, about 2 to 3 minutes. Add egg and vanilla, mixing until combined. Gradually incorporate dry ingredients until just blended.
03 - Divide dough into two halves. Roll each half between parchment sheets into a 10 by 8 inch rectangle, approximately 1/4 inch thick. Spread half the cranberry mixture over each rectangle, leaving a 1/2 inch border along one long edge. Starting from the opposite edge, tightly roll dough into a log and seal the edge. Wrap logs in parchment and chill for at least 1 hour until firm.
04 - Preheat oven to 350°F. Line baking sheets with parchment. Slice chilled logs into 1/4 inch rounds and arrange on sheets, spaced 2 inches apart. Bake 10 to 12 minutes until edges are lightly golden. Cool on baking sheet for 5 minutes, then transfer to a rack to cool completely.

# Expert Advice:

01 -
  • The tartness of cranberry plays against buttery sweetness in a way that keeps you reaching for just one more.
  • They're soft enough to stay tender for days, but fancy enough to impress at any gathering.
02 -
  • The cranberry swirl must cool completely before spreading, otherwise it'll melt into the dough and lose its definition.
  • Don't skip the chilling step, soft dough will spread too much and your swirls will flatten.
03 -
  • If your dough is sticky while rolling, it's because your kitchen is warm, not because you did something wrong. Pop it back in the fridge for 10 minutes and try again.
  • The secret to cookies that stay soft is not overbaking, pull them when the edges just turn golden and the center still looks almost underdone.

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