Save on Pinterest

Cranberry Nut Swirls

This recipe originated with my sister-in-law. It gets used a lot over the holidays when we want to pull a fast one on the guys in our family. They claim they don't like cranberries in any shape or form, but everyone enjoys these. —Carla Hodenfield, Ray, North Dakota
  • Total Time
    Prep: 15 min. + chilling Bake: 15 min./batch + cooling
  • Makes
    about 3-1/2 dozen


  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup finely ground cranberries
  • 1/2 cup finely chopped walnuts
  • 1 tablespoon grated orange zest
  • 3 tablespoons brown sugar
  • 2 teaspoons milk


  • Combine butter, sugar, egg and vanilla. Beat until light and fluffy, scraping the bowl occasionally. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture, beating well. Refrigerate at least 1 hour.
  • Combine cranberries, walnuts and orange zest; set aside. On a lightly floured surface, roll dough into a 10-in. square. Combine brown sugar and milk; brush over dough. Sprinkle with cranberry mixture to within 1/2 in. of edges. Roll up tightly, jelly-roll style. Wrap in plastic; refrigerate until firm, several hours or overnight.
  • Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on well-greased baking sheets. Bake until edges are light brown, 14-15 minutes. Remove from pans to wire racks to cool.
Nutrition Facts
1 cookie: 65 calories, 3g fat (2g saturated fat), 10mg cholesterol, 37mg sodium, 8g carbohydrate (5g sugars, 0 fiber), 1g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • Jellybug
    Aug 10, 2020

    I made these a few years ago and they were a hit with the whole family. Easy to prepare and the grandkids loved them

  • redcow
    Nov 24, 2017

    I used fresh cranberries and chopped them in the food processor--they turned out fine. I wish I had added the brown sugar and milk directly to the cranberry mixture for easier spreading. The filling was a bit too tart for my taste. I found the dough fairly easy to work with. Cookies did bake up nice, but probably will not make again.

  • 2124arizona
    Jun 22, 2017

    These roll up nicely and have a pleasant cranberry flavor!!

  • JLD49
    Nov 6, 2012

    These have become our favorite cookie, especially at Christmas. They've festive but not overly sweet. They're very easy to make and turn out perfectly every time.

  • dozer77
    Dec 6, 2011

    These are so good and pretty too.I will make these agan.

  • boland
    Dec 8, 2008

    I made these with fresh/frozen cranberrys and chopped it all up in the food processor. Turned out delish. Cookies were gone at the office in a short peroid of time.

  • digigirl
    Dec 5, 2008

    These did not look anything like the picture, for me. The recipe does not specify whether to use fresh or dried cranberries - I chose dried. Flavor is okay, but I would double the filling, grind the cranberries much more next time and try to find some way to get the dough to actually remain round while chilling. Overall, a little disappointing.

  • Anonymous
    Nov 29, 2006

    No comment left

  • norma
    Nov 18, 2006

    No comment left