Back to Ginger Cranberry Pinwheels

Print Options


Card Sizes

Ginger Cranberry Pinwheels Recipe

Ginger Cranberry Pinwheels Recipe

"Here's a nice Christmas cookie with a different shape," Laurel doughty writes from a Fryeburg, Maine. "They are fun to make and very delicious."
TOTAL TIME: Prep: 20 min. + chilling Bake: 15 min. + cooling YIELD:24 servings


  • 1 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 2-1/2 cups all-purpose flour
  • 1/2 cup fresh or frozen cranberries
  • 1/4 cup sugar
  • 1 tablespoon water
  • 1/4 cup orange marmalade
  • 1/4 teaspoon ground ginger
  • 24 whole fresh cranberries
  • Confectioners' sugar


  • 1. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Gradually beat in flour and mix well. Cover and refrigerate for 1 hour.
  • 2. In a large saucepan, bring 1/2 cup cranberries, sugar and water to a boil over medium heat. Reduce heat; simmer, uncovered, for 5-6 minutes or until berries pop. Remove from the heat; stir in marmalade and ginger. Set aside.
  • 3. Divide dough in half. On a floured surface, roll each portion into a 16-in. x 12-in. rectangle. Let stand for 20 minutes. With a sharp knife or pastry wheel, cut dough into 4-in. squares. Place 3 in. apart on lightly greased baking sheets.
  • 4. Spoon 1 teaspoon of filling into the center of each square. Cut through dough from each corner of square to within 1/2 in. of center. Fold alternating points to each center to form a pinwheel; pinch gently at center to seal. Gently press a whole cranberry in center of each one.
  • 5. Bake at 350° for 12-15 minutes or until lightly browned around edges. Remove to wire racks to cool. Dust with confectioners' sugar. Yield: 2 dozen.