Why You’ll Love This Recipe

I love this recipe because it combines classic sugar cookie goodness with a fruity twist. The fresh orange zest adds a refreshing citrus aroma, while the cranberries give a tangy burst in every bite. The dough rolls beautifully into a pinwheel shape, making each cookie look impressive and bakery-worthy. Best of all, they’re make-ahead friendly—I can prepare the logs in advance and bake them whenever I need fresh cookies.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup butter (at room temperature)
1 ½ cup sugar
½ teaspoon vanilla
2 whole eggs
1 tablespoon orange peel (fresh, zested)
3 cups flour
¼ teaspoon salt
½ teaspoon baking powder

Filling
1 cup cranberries (fresh)
¼ cup sugar
1 tablespoon orange peel (fresh, zested)

Directions

For the Dough

I start by creaming together the butter and sugar in a mixing bowl until the mixture is light and fluffy. Then I mix in the vanilla, eggs, and orange peel until well combined.
Next, I add the flour, salt, and baking powder, mixing until the dough comes together smoothly. Once ready, I divide the dough into two rounds, wrap each in plastic wrap, and refrigerate them for about one hour to firm up.

For the Filling

While the dough chills, I make the filling. In a food processor, I combine the cranberries, sugar, and orange peel, pulsing until finely chopped. I set it aside to use immediately so it doesn’t get too juicy.

Rolling the Dough

I work with one disc of dough at a time, rolling it out on a lightly floured surface into a 10×14-inch rectangle. I spread half of the cranberry filling evenly over the dough, leaving a ½-inch border around the edges.
Then I carefully roll the dough into a tight log and wrap it securely in plastic wrap. I place it on a baking sheet and repeat with the remaining dough and filling. Both logs chill in the refrigerator for 2 hours to firm up before slicing.

Slicing and Baking

Once chilled, I unwrap the dough and slice it into ½-inch pieces. I place the cookies about 2 inches apart on a parchment-lined baking sheet.
I bake them in a preheated 375°F oven for 10–12 minutes, until the edges are lightly golden. After baking, I let them cool on the tray for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes about 50 cookies.
Prep Time: 2 hours 30 minutes (includes chilling time)
Cook Time: 12 minutes
Total Time: 2 hours 42 minutes

Variations

When I want to change things up, I sometimes add a handful of finely chopped nuts—like pecans or walnuts—to the cranberry filling for a bit of crunch. A drizzle of white chocolate over the cooled cookies makes them extra festive. For a slightly different flavor, I swap the orange zest for lemon or mix in a touch of almond extract to the dough for a richer aroma.

Storage/Reheating

I store the baked cookies in an airtight container at room temperature for up to 5 days. They can also be frozen after cooling completely—I layer them between parchment paper in a sealed container and thaw them when needed. The dough logs also freeze well; I just slice and bake directly from frozen, adding an extra minute or two to the baking time.

FAQs

Why do I need to chill the dough twice?

Chilling helps the dough firm up so it rolls and slices easily without losing shape while baking.

Can I use dried cranberries instead of fresh?

I prefer fresh cranberries for their tartness, but if using dried, I rehydrate them in warm water for about 10 minutes first.

How do I keep the dough from sticking when rolling?

I lightly flour the surface and rolling pin, and if it softens too much, I pop it back in the fridge for a few minutes.

Can I make the dough ahead of time?

Yes, I prepare and chill the logs up to 2 days in advance, then slice and bake when ready.

What if my cranberry filling is too juicy?

I strain off any excess liquid before spreading it on the dough to prevent sogginess.

Can I use a food processor for the dough?

I prefer mixing by hand or with a stand mixer to keep the dough tender, but a food processor works fine if used briefly.

How do I make perfectly round cookies?

After slicing, I gently reshape the edges with my fingers to make the cookies even and round.

Can I reduce the sugar?

Yes, I sometimes cut the sugar in the dough by ¼ cup for a less sweet version.

What’s the best way to zest the orange?

I use a fine zester and only take the bright orange part of the peel, avoiding the bitter white pith.

Do these cookies need to be refrigerated after baking?

No, they store well at room temperature as long as they’re kept in an airtight container.

Conclusion

These orange cranberry cookies are a delightful blend of sweet citrus and tart fruit, wrapped in a buttery sugar cookie dough. I love how beautiful and festive they look, and their bright flavor always stands out on any dessert table. Whether I bake them for the holidays or as a special treat, they’re always a hit and make the kitchen smell absolutely amazing.