Cranberry Swirl Sugar Cookies (Print Version)

Festive sugar cookies with vibrant cranberry swirls and a touch of citrus for a sweet and tart twist.

# List of Ingredients:

→ Cranberry Swirl

01 - 1 cup fresh or frozen cranberries
02 - 1/3 cup granulated sugar
03 - 1 tablespoon orange juice
04 - 1 teaspoon orange zest

→ Sugar Cookie Dough

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

# Step-by-step Instructions:

01 - Combine cranberries, sugar, orange juice, and orange zest in a small saucepan. Cook over medium heat, stirring occasionally, until cranberries burst and mixture thickens, about 8 minutes. Cool completely, then blend into a smooth puree.
02 - Whisk together flour, baking powder, and salt in a medium bowl.
03 - In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Add egg and vanilla extract, beating until combined.
04 - Gradually incorporate the dry ingredients into the wet ingredients until just combined.
05 - Divide dough in half and roll each into a 9x7-inch rectangle between parchment paper sheets.
06 - Spread half the cranberry puree over each rectangle, leaving a 1/2-inch border. Roll each into a log jelly-roll style. Wrap tightly and chill for at least 1 hour until firm.
07 - Preheat oven to 350°F. Line baking sheets with parchment paper.
08 - Cut chilled logs into 1/4-inch rounds and place on prepared baking sheets.
09 - Bake cookies for 11-13 minutes until edges are lightly golden. Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

# Expert Advice:

01 -
  • They're show-stopping beautiful but honestly not difficult once you understand the rolling technique.
  • The cranberry-orange combination tastes elegant and special without requiring any fancy equipment.
  • They stay fresh for days, which means you can stress-bake them ahead of any gathering.
02 -
  • Room-temperature butter is non-negotiable; cold butter will never cream into that light, fluffy base and your cookies will be dense and sad.
  • Don't skip the cooling step for the cranberry swirl—warm puree makes the dough greasy and causes the spirals to blur together instead of staying defined.
  • Slice with a sharp knife and wipe between cuts so the cranberry doesn't drag and distort the beautiful pattern.
03 -
  • If your cranberry swirl looks too thick, thin it slightly with a bit more orange juice so it spreads easily without tearing the dough.
  • A bench scraper or offset spatula makes spreading the puree easier and more even than a knife.
  • The 350°F temperature is lower than many cookie recipes, which keeps the bottoms from browning too much while the tops set—don't bump it up or they'll bake unevenly.

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