Festive Cranberry Orange Spiral Cookies: The Ultimate Holiday Baking Guide
Step into the festive season with a plate full of enchanting Cranberry Orange Spiral Cookies. These delightful treats are not only a feast for the eyes with their beautiful swirling patterns but also a burst of incredible flavor that perfectly captures the essence of the holidays. Unlike many elaborate desserts, these cookies don’t require fancy glazes or decorator sugar to make a lasting impression; their natural charm and vibrant taste speak for themselves. Each bite offers a harmonious blend of tart cranberries, zesty orange, and subtle sweetness, making them an indispensable addition to any holiday platter, cookie exchange, or cozy family gathering.
Crafting Your Own Cranberry Orange Spiral Cookies: A Recipe Overview
While the visual appeal of these spiral cookies might suggest a complex baking process, the truth is they are quite manageable for home bakers. The key to their perfection lies in a bit of foresight and adherence to crucial chill times. These periods of refrigeration are essential for developing the dough’s texture, ensuring clean, defined spirals, and making the dough easier to work with. Therefore, consider this recipe an enjoyable project that rewards patience with stunning results. By planning ahead and allowing ample time for chilling, you’ll be well on your way to creating these show-stopping holiday treats.
Essential Ingredients for Perfect Cranberry Orange Spiral Cookies
The magic of these cookies comes from a carefully balanced blend of simple yet flavorful ingredients. Quality ingredients will elevate your baking, so choose them with care.
- For the Cookie Dough (Dry):
- All-purpose flour: The foundation of our tender cookie dough. Ensure it’s fresh for best results.
- Baking powder: Provides a slight lift, contributing to the cookie’s delicate texture.
- Salt: A pinch of salt is crucial for balancing the sweetness and enhancing all the other flavors.
- For the Cookie Dough (Wet):
- Unsalted butter: Softened to room temperature, it creams beautifully with sugar for a light and fluffy base. Using unsalted butter allows you to control the salt content precisely.
- Granulated sugar: Adds sweetness and helps create that wonderful texture when creamed with butter.
- Egg: A large egg binds the ingredients together, adding moisture and richness to the dough.
- Orange zest: The star of the show, bringing a bright, aromatic citrus note that pairs perfectly with cranberries. Always use fresh zest for maximum flavor.
- Vanilla extract: A classic cookie enhancer, adding warmth and depth to the overall profile.
- For the Irresistible Filling:
- Dried cranberries: Finely chopped, these provide bursts of tartness and a chewy texture. You can rehydrate them slightly in warm water or orange juice for extra plumpness if desired.
- Chopped pecans: Offer a delightful crunch and nutty flavor that complements the fruit. Ensure they are freshly chopped for optimal taste.
- Orange marmalade: This is where the “orange” in the spiral truly shines. Its sweet, slightly bitter, and citrusy notes bind the filling and infuse the cookies with intense orange flavor. Don’t shy away from it, even if you’re usually not a marmalade fan; its role here is transformative.
Helpful Baking Tools for a Smooth Experience:
Having the right tools can make all the difference in your baking journey. These specific items will help you create these spiral cookies with ease and precision:
- Mixer: Whether a stand mixer or a hand-held electric mixer, this tool is invaluable for thoroughly creaming butter and sugar, as well as blending the dough evenly.
- Measuring cups and spoons: Accuracy is key in baking, so a reliable set of measuring tools will ensure your ingredients are perfectly portioned.
- Wooden spoon: Ideal for scraping down the sides of the bowl and gently folding in dry ingredients when you don’t want to overmix the dough.
- Rolling pin: Essential for achieving a uniformly thin and rectangular dough, which is critical for consistent spirals.
- Chef’s knife: A sharp knife is crucial for finely chopping the filling ingredients and, more importantly, for cleanly slicing the chilled dough log into neat cookies.
- Insulated baking sheets: These help prevent the bottoms of your cookies from browning too quickly, ensuring an even bake and soft texture throughout.
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Pro Baking Tips for Flawless Spiral Cookies:
Achieving those picture-perfect spirals and delightful flavors involves a few expert tips:
- Finely chop your filling ingredients: This is paramount! Large pieces of cranberries or pecans can poke through the delicate dough when rolling or slicing, ruining the beautiful spiral effect. Aim for very small, consistent pieces.
- Consider slivered almonds as a pecan substitute: If you’re not a fan of pecans or have an allergy, finely chopped slivered almonds offer a wonderful alternative, providing a similar texture and a mild, complementary flavor.
- Utilize parchment paper for rolling: Don’t try to roll the dough directly on your countertop. Laying your dough on a piece of lightly floured or confectioner’s sugar-dusted parchment paper not only prevents sticking but also helps you roll the dough into a more consistent rectangle and makes the “jelly-roll” process much easier to manage.
- Master the “softened butter” technique: Softened butter doesn’t mean melted butter. It should be pliable enough to leave a slight indentation when pressed but still hold its shape. Typically, taking it out of the fridge about 20-30 minutes before use is ideal. Butter that is too soft or melted will result in a greasy dough that’s difficult to handle and can lead to flat cookies.
- Bring eggs to room temperature: Just like butter, eggs at room temperature emulsify better with other ingredients, creating a smoother, more uniform dough. Take them out of the fridge at the same time as your butter.
- Don’t skip the chilling times: The chilling periods are non-negotiable for these cookies. They allow the butter to firm up, preventing the dough from spreading excessively in the oven and ensuring those sharp, distinct spirals. It also makes the dough much easier to roll and slice.
- Achieve uniform thickness: When rolling out the dough, strive for an even thickness across the entire rectangle. Inconsistent thickness can lead to uneven baking and spirals that are too thick or too thin in places.
- Tight rolling is key: When rolling the dough jelly-roll style, aim for a tight roll. This prevents air pockets, which can cause the spirals to separate during baking, and ensures a dense, well-formed cookie.
Step-by-Step Guide: How to Make Cranberry Orange Spiral Cookies
Let’s embark on the delightful journey of creating these stunning spiral cookies. Remember, patience with chilling is your secret ingredient!
Phase 1: Preparing the Flawless Cookie Dough
- In a medium-sized bowl, combine your dry ingredients: all-purpose flour, baking powder, and salt. Use a whisk to thoroughly aerate and combine them, ensuring an even distribution of the leavening agent. Set this mixture aside.
- In a large mixing bowl, preferably with an electric mixer, cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale in color. This usually takes about 3 minutes on medium speed. This step incorporates air, leading to a tender cookie.
- Beat in the large egg until it is fully incorporated into the butter-sugar mixture. Then, add the fragrant orange zest and vanilla extract, beating just until combined. Avoid overmixing once the egg is in.
- Stop the mixer and scrape down the sides of the bowl with a spatula to ensure all ingredients are well-mixed.
- With the mixer on low speed, or using a sturdy wooden spoon, gradually add the reserved flour mixture to the wet ingredients. Mix just until the flour is blended and no dry streaks remain. Overmixing at this stage can develop gluten, resulting in tough cookies.
- Once the dough comes together, gently shape it into a flat rectangle on a piece of plastic wrap. This pre-shaping will make rolling it out later much easier. Tightly wrap the dough in plastic wrap and chill it in the refrigerator for at least one hour. This initial chill firms the butter, making the dough less sticky and more manageable for rolling.
Phase 2: Crafting the Vibrant Cranberry Orange Filling and Rolling
- Before assembling, ensure all your filling ingredients—dried cranberries and pecans—are very finely chopped. This prevents them from tearing the dough and ensures an even distribution within the spiral.
- In a separate bowl, combine the finely chopped cranberries, pecans, and orange marmalade. Stir thoroughly until all components are well blended and form a spreadable mixture.
- Retrieve the chilled cookie dough from the refrigerator. Lightly dust a large piece of parchment paper with confectioner’s sugar or flour. Place the unwrapped dough on the dusted parchment paper.
- Using your rolling pin, roll the dough into a precise 12×9 inch rectangle of uniform thickness. Work quickly to keep the dough cool. The parchment paper will be your best friend in handling this delicate dough.
- Evenly spread the cranberry-pecan-marmalade mixture over the entire surface of the rolled-out dough, leaving a small 1/2 inch border along all edges. This ensures the filling doesn’t squeeze out during rolling.
- Starting from one of the long edges of the rectangle, carefully and tightly roll up the dough, jelly-roll style, into a compact log. The parchment paper can assist you in achieving a tight roll.
- Once rolled, tightly wrap the dough log in a fresh piece of parchment paper (or plastic wrap). Place it back in the refrigerator to chill for at least 3 hours, or ideally, overnight. This crucial second chill solidifies the log, making it firm enough to slice without deforming the spirals.
Phase 3: Baking Your Cranberry Orange Spiral Cookies to Perfection
- About 15 minutes before you are ready to bake, preheat your oven to 375 degrees F (190 degrees C). Line your insulated cookie sheets with parchment paper. This prevents sticking and ensures even baking.
- Unwrap the thoroughly chilled dough log. Using a very sharp chef’s knife, carefully cut the log into 1/4 inch thick slices. A sharp knife is vital for clean cuts that maintain the spiral shape. If the dough is too cold and hard to slice, let it sit at room temperature for a few minutes to soften just slightly.
- Place the sliced cookies onto the prepared cookie sheets, ensuring they are spaced about 2 inches apart to allow for slight spreading.
- Bake one sheet at a time in the preheated oven for 8 to 11 minutes. Baking times can vary, so watch for the edges to just begin turning a light golden brown. Overbaking will result in a dry cookie, so pull them out when they look barely done. (In my oven, 9 minutes was the sweet spot).
- As soon as they come out of the oven, immediately slide the entire piece of parchment paper, with the cookies still on it, onto a wire cooling rack. This prevents further cooking on the hot baking sheet.
- Allow the cookies to cool on the parchment for about 5 minutes. They will be delicate when hot. After 5 minutes, carefully transfer the cookies directly onto the cooling rack to cool completely. This helps them crisp up slightly and prevents them from becoming soggy.
A Note on Marmalade and Enjoyment
Even if you generally shy away from marmalade due to its sometimes bitter notes, I encourage you to give these cookies a try. The orange marmalade in this recipe mellows beautifully with the sweet dough and tart cranberries, offering a complex, rich citrus flavor rather than an overwhelming bitterness. Many varieties of orange marmalade exist, some sweeter and less bitter than others, so feel free to choose one that suits your palate. The result is a uniquely flavorful cookie that will surprise and delight even the most discerning palates. Serve them with a warm cup of tea or coffee, or arrange them on a festive platter for a stunning holiday display. They also make wonderful homemade gifts!
Storage and Freezing Tips
These Cranberry Orange Spiral Cookies can be stored in an airtight container at room temperature for up to 5-7 days, retaining their delightful texture and flavor. For longer storage, they freeze exceptionally well. You can freeze the baked cookies in an airtight container for up to 2-3 months. Thaw them at room temperature before serving. Alternatively, you can freeze the unbaked dough log (tightly wrapped in parchment and then foil) for up to one month. When ready to bake, simply slice the frozen log and bake as directed, adding a minute or two to the baking time if needed.
More Irresistible Cookie Recipes to Explore
If you loved these Cranberry Orange Spiral Cookies, you’ll surely enjoy exploring other fantastic cookie creations. Here are a few more recipes to add to your baking repertoire:
- Chocolate Mint Cookies: A refreshing and decadent treat, perfect for mint chocolate lovers.
- Chocolate Chip Cookies: The classic favorite, made big and soft for ultimate comfort.
- Snickerdoodles: Cinnamon-sugar coated delights that are always a crowd-pleaser.
- Monster Cookies: A hearty, everything-but-the-kitchen-sink cookie packed with flavor and texture.
Cranberry Orange Spiral Cookies
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Ingredients
Cookies:
- 2 ⅓ cups all purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 2 tsp grated orange zest
- 1 tsp vanilla extract
Filling:
- ⅔ cup finely chopped dried cranberries
- ½ cup finely chopped pecans
- ½ cup orange marmalade
Things You’ll Need
-
Stand mixer
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Measuring cups and spoons
-
Rolling pin
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Wooden spoon
-
Chef’s knife
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Insulated baking sheets
Before You Begin
- Chop your filling ingredients small. This will ensure nothing pokes or cuts through the dough.
- Slivered almonds cut into small pieces make a nice substitute for the pecans.
- Use the parchment to help you roll the dough.
- Softened butter means you should take it out of the fridge about 20 minutes before using it. You don’t want it too soft.
- For best baking results, bring the eggs out at the same time as the butter.
Instructions
Cookies:
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In a bowl, whisk together flour, baking powder and salt until well combined. Set aside.
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In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes (mixer at medium speed). Add egg and beat well. Beat in orange zest and vanilla. Scrape down sides of bowl. On low speed or with wooden spoon, gradually add flour mixture, beating until just blended.
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Shape the dough into a flat rectangle. Tightly wrap in plastic wrap and chill for at least one hour.
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Using confectioner’s sugar or flour, lightly dust a piece of parchment paper and rolling pin. Unwrap chilled dough and place on parchment, roll into a 12×9 inch rectangle of uniform thickness.
Filling:
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In a bowl, combine the cranberries, pecans and orange marmalade until well blended. Spread cranberry mixture evenly over dough to within 1/2 inch of edges. Starting with long edge, tightly roll up dough jelly-roll style to form a log. Tightly wrap in parchment paper and chill for at least 3 hours or overnight.
Baking:
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Preheat oven to 375 F and line cookie sheets with parchment paper. Unwrap the chilled dough log and using a sharp knife, cut into 1/4 inch slices. Place on prepared cookie sheets about 2 inches apart. Bake one sheet at a time in preheated oven for 8 to 11 minutes or until edges start to turn lightly golden (mine were 9 minutes). Immediately slide parchment paper onto a cooling rack. Cool the cookies for 5 minutes before removing from the parchment and placing directly on cooling rack.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This delightful recipe is adapted from a cherished cookbook in my collection, 400 Sensational Cookies by Linda Amendt. It’s a testament to timeless baking that continues to inspire. Happy baking, and enjoy these beautiful and tasty cranberry orange spiral cookies!