cranberry pinwheel cookies lined up on a cookie sheet
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Cranberry Walnut Shortbread Cookies

These Cranberry Walnut Shortbread Cookies will quickly become one of your favorite cookie recipes! A delicious butter cookie filled with a sweet filling the blends perfectly!
Prep Time20 mins
Cook Time14 mins
Chilling Time4 hrs
Course: Dessert
Cuisine: American
Keyword: cranberry walnut cookies
Servings: 40
Calories: 71kcal
Author: The Endless Appetite


  • 1/2 cup Butter softened
  • 3/4 cup Sugar
  • 1 Egg
  • 1 tsp. Vanilla Extract
  • 1.5 cups Flour
  • 1/4 tsp. Baking Powder
  • 1/2 cup Fresh Cranberries finely chopped
  • 1/2 cup Walnuts finely chopped
  • 1 Tbsp. Orange Zest
  • 1/3 cup Brown Sugar packed
  • 2 tsp. Milk


  • In a stand mixing bowl, add butter, sugar, egg and vanilla. Beat until light and fluffy, scraping the sides if necessary.
  • In a small bowl, combine flour and baking powder. Add to butter mixture and beat until combined.
  • Place cookie dough in fridge to chill for one hour.
  • In a small bowl, combine chopped cranberries, chopped walnuts and orange zest. Set aside.
  • Once dough is done chilling, transfer to a lightly floured surface. Roll dough out into a 10" square.
  • In a small bowl, combine brown sugar and milk. Spread evenly over cookie dough. Top with cranberry mixture, leaving about 1/2" edge along all the sides.
  • Roll up tightly like a jellyroll and wrap in plastic wrap. Place in fridge to chill for several hours or overnight.
  • Remove from fridge and cut into 1/4" slices. Place on well greased cookie sheets.
  • Preheat oven to 375 and bake cookies for 14-15 minutes or until the bottom edges are very lightly brown. Let sit on cookie sheet for a minute or two and then transfer to a wire rack to cool completely.


Calories: 71kcal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 23mg | Potassium: 19mg | Fiber: 1g | Sugar: 6g | Vitamin A: 78IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg