Save this Recipe

Add To Cookbook Clone Add to Grocery List

Share This Recipe

Print Email Blog Add to Group

Featured in Cookbooks

Gluten-Free

Cranberry and Brown Sugar Pinwheels

Description Recipe

Warm and slightly tart from the cranberries, these cookies are addicting and fun to make :).

Yield: 10-12 servings

Preheat oven to 350

Combine all flours in a large bowl with salt. Add baking powder and baking soda. Stir in cranberries.

Melt butter, set aside.

In a large bowl, combine egg with maple syrup. Mix in the sugar then add the spices. Lastly, stir in the butter.

Slowly pour the butter mixture into the flour/cranberry mixture.

Wrap the dough in plastic wrap then put it in the freezer until you're ready to use it.

For the filling:
Combine molasses, maple syrup, vanilla, and cinnamon. Next, add the brown sugar. Mix with a fork until smooth. Slowly add the flour 1 TBSP at a time until it is slightly pastey but not too thick.

Preparing the cookies:
After the dough has been resting in the fridge for about 15 minutes, roll it out between two sheets of saran or plastic wrap until it's a rectangular shape that's about ½ an inch thick. The longest side should be parallel to the kitchen counter, facing you. Lightly press the filling into the top layer of the dough. Roll the dough into a spiral. Freeze dough for another 10 minutes so that you can easily cut into it using a sharp knife; cut each cookie about ½–¾ of an inch thick.

Bake at 350 for about 12 minutes