bonappetit3.1
Cranberry-Wine Swirl Cookies
These pinwheel-style swirls pair classic sugar cookie dough with cranberry and red wine jam. They’re equally at home on a cheese plate and served as dessert.
👥 18 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●saucepan
- ●spatula
- ●baking sheet
- ●oven
📝 Preparation Steps
1
Whisk ½ tsp. baking powder, 1¾ cups (219 g) all-purpose flour, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl; set aside.
¾ cups (219 g) all-purpose flour, plus more for surface1
2
Place ⅔ cup (133 g) granulated sugar in a large bowl. Finely grate zest from 1 medium orange into bowl and massage into sugar with your fingers until mixture starts to clump and is fragrant; set orange aside. Add 10 Tbsp. unsalted butter, room temperature, and, using an electric mixer on medium speed, beat until smooth and creamy, about ⏱️ 1 minute. Add 1 large egg yolk and 1½ tsp. vanilla extract and beat to combine, about ⏱️ 30 seconds. Add reserved dry ingredients and mix on low speed just until a crumbly dough forms.
medium orange1. unsalted butter, room temperature10 Tbsplarge egg, separated1½ tsp. vanilla extract1
3
Place a large sheet of plastic wrap on a surface. Turn out dough onto plastic and pat into a rectangle, pressing down to make as thin as possible and making sides even (this will make dough easier to roll out later). Wrap dough up to enclose and chill ⏱️ 30 minutes.
4
Meanwhile, halve and juice reserved orange (you should have about ¼ cup); pour into a medium saucepan. Add 1¼ cups fresh or frozen cranberries, 1 cup red wine, remaining ¼ cup (50 g) granulated sugar, and a big pinch of kosher salt. Set over medium-high heat; cook, stirring and scraping down sides often and smashing cranberries with a heatproof rubber spatula, until mixture thickens enough to hold a line when spatula is dragged through it and no whole berries remain, 11–⏱️ 13 minutes; let jam cool (it will continue to thicken as it cools).
medium orange1¼ cups fresh or frozen cranberries1red wine1 cup
5
Unwrap dough; reserve plastic wrap. Place dough on a lightly floured sheet of parchment paper on a surface and dust lightly with flour. Let sit ⏱️ 5 minutes, then, with a short side facing you, roll out to a 14x10" rectangle. Trim sides to straighten; discard scraps.
6
Spread a thin layer of jam over dough, going all the way to the edges on 3 sides and leaving a 1" border on top short side. Starting on the short side nearest you and using parchment paper to help it keep its shape as you go, roll up dough to form a log. Wrap in parchment, then reserved plastic and twist ends to tighten and seal (this will preserve the log’s shape). Freeze ⏱️ 1 hour.
7
Place racks in upper and lower thirds of oven; preheat to 375°. Whisk 1 large egg white in a small bowl. Spread out some sanding sugar on a large sheet of parchment paper. Unwrap dough and lightly brush egg white all over outside of log; roll in sanding sugar to coat. Slice into rounds about ⅜" thick. Place on 2 baking sheets lined with silicone baking mats or parchment paper, spacing 2" apart.
large egg, separated1Sanding sugar (for coating)
8
Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until golden brown, 18–⏱️ 20 minutes. Let cool on baking sheets ⏱️ 5 minutes, then carefully transfer to a wire rack with a spatula (if using parchment, jam may stick in spots); let cool completely. Do Ahead: Jam can be made 3 days ahead; transfer to an airtight container and chill. Dough can be made 1 week ahead; keep frozen. Thaw overnight in refrigerator before using.
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