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Cranberry Pecan Pinwheel Cookies

Course Cookies
Cuisine American
Keyword cranberry pecan pinwheel cookies
Prep Time 15 minutes
Cook Time 8 minutes
Servings 36
Calories 117kcal
Author Trish - Mom On Timeout


  • 1 cup fresh cranberries rinsed and drained
  • ½ cup pecan halves
  • zest from one orange
  • ¼ cup granulated sugar
  • 1 cup butter softened
  • 1 cup granulated sugar
  • ¾ tsp almond extract
  • 1 egg room temperature
  • 2 ½ cups all-purpose flour


  • Combine cranberries, pecans, orange zest, and one quarter cup of sugar in a food processor. Process until the cranberries and pecan have been broken down into very small pieces. Set aside.
  • Cream butter and sugar together in a large mixing bowl. Mix in the almond extract and egg until well combined. Stir in the flour, mixing just until incorporated.
  • Divide the cookie dough in half.
  • Cover a large cutting board with plastic wrap and use another piece of plastic wrap to press out half of the dough into an 8-inch square.
  • Spread half of the cranberry filling over the dough to within half an inch of the edges.
  • Use the plastic wrap to carefully roll up the dough.
  • Pinch the edges of the dough to seal. Wrap tightly in plastic wrap and refrigerate for 2 hours up to 48 hours, or until dough is firm. (Repeat with remaining dough and filling.)
  • Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper and set aside.
  • Cut ¼ inch slices from the roll and place on the baking sheet. Bake for 6 to 8 minutes or until the bottoms of the cookies are very lightly browned.
  • Let cool on the baking sheet for 1 to 2 minutes before moving to a wire rack. Repeat for remaining cookies.


Calories: 117kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 47mg | Potassium: 21mg | Fiber: 1g | Sugar: 7g | Vitamin A: 166IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg