Cranberry swirl cookies

by - 1:25 PM

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These cranberry cookies are the healthier version of the cinnamon swirl cookies I made earlier this year.

They remind me of Fig Newtons. Very munchable.


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In a bowl grate some lemon zest or orange zest. I think orange zest would be best but lemons is what I had on hand so lemon zest it was. Then add butter and sugar and cream together.


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Then vanilla, and


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beat them together.


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Add in flour, cinnamon, baking powder and baking soda


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and mix together.


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Refrigerate dough for an hour or overnight.



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Divide dough in half and roll out about 1/4 “ into a rectangle on waxed paper dusted with flour


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If your rectangle looks like mine you can just trim it into a better rectangle shape.


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I used half blackberry jam and half strawberry cranberry jam.


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And dried cranberries


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Spread a layer of jam on


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and sprinkle with dried cranberries.


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If you think it needs a little Tennessee orange you could sprinkle in some papaya chunks.


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Using the waxed paper to help, roll up the dough and refrigerate or freeze for an hour or longer. Repeat with the other half of the dough.


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When you’re ready to bake them slice 1/4-3/8” thick slices off of the “log”


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Bake at 375 for 10-12 minutes or until bottoms are lightly browned.


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Serve or freeze for later.


Cranberry swirl cookies

Adapted from Martha Stewart and Taste of Home


  • 1 stick butter, softened
  • 1 cup granulated sugar
  • 1/4 teaspoon freshly grated orange ot lemon zest
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 tablespoon cinnamon
  • 3/4 teaspoon baking powder
  • 2 1/2 cups whole wheat pastry flour, plus more for rolling dough out
  • 1/2 teaspoon baking soda



  • 10 ounces blackberry, strawberry/cranberry jam or any thick spreadable jam you want
  • 1 cup dried cranberries

     to make the dough: Beat butter, sugar, and orange zest until smooth, . Beat in eggs and vanilla.  Add flour, cinnamon, baking powder, and baking soda and beat until just combined. refrigerate for 1 hour (or overnight).
  Divide dough in half, Turn half the dough onto floured waxed paper. Roll into a rectangle about 1/4" thick, trim edges straight if necessary. Repeat with remaining half of dough. refrigerate or freeze until firm but pliable.
    For the filling: Mix jam in a small bowl until sorta spreadable. Spread evenly over rectangles. Sprinkle dried cranberries over jam. Starting on a long side, roll the rectangle into a "log",  Repeat with remaining rectangle. Refrigerate logs for 1 hour (or overnight).
    Preheat oven to 375 degrees. Cut each log into 1/4-inch-thick slices.  Bake at 375 for 10-12 minutes or until bottoms are lightly browned.    Serve or make ahead and freeze for later.

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