Apple Cranberry Walnut Swirl Cookies

Occasionally, I make a cookie that feels like it belongs right in the middle of fall baking season. These apple cranberry walnut swirl cookies have all the wonderful baking smells that make you want to grab a mug of hot cider and sit in front of a crackling fireplace. Each cookie has a soft swirl of tender apples, tart dried cranberries, and a little crunch from small walnut pieces. The fruit stays bright and flavorful, the walnuts add texture, and the swirl gives them that pretty ribbon look without any extra work.

If you need a cookie that stands out on a holiday platter or are looking for a fall cookie recipe with apples and cranberries, you have found the right one. You can also find more recipes in my Fall Category or Holiday Category sections that will be just in time for the holidays.

These cookies take a little time, but they are worth it. Just keep in mind that this recipe is done in parts and will take two days to complete. The logs need to chill overnight so the spices have time to meld together.

Ingredients for the Jam and Cookies

Apple Cranberry Jam

If you are a fan of anything with apple and cranberry, you might also like to try my cookies Apple Cranberry Homemade Jam Cookies, which use this same jam.

• Granny Smith apple diced
• Fresh cranberries
• Sugar white
• Water
• Christmas spice blend*
• Lemon juice
• Lemon zest

Cookie Dough

• Butter unsalted 
• Cream Cheese 
• Sugar white
• Eggs
• Apple juice
• Vanilla Extract
• All-purpose flour
• Kosher Salt
• Baking powder
• Chopped walnuts

Making the Apple Cranberry Jam

You can certainly purchase a jam to use, but nothing beats making your own. It only takes about half an hour, so hope you will give it a try.

1. I cut the ends off the lemon to make it easier to zest. Then I cut it in half and juice both sides.

2. You want to core the Granny Smith apple and remove the skin from each quarter. You will need small apple pieces, so dice the apple in whatever way works best for you.

3. I used a three-quart saucepan to make the jam. Add the apple pieces, fresh cranberries, water, and sugar. Bring the mixture to a boil over medium-high heat.

4. Stir so the sugar dissolves, then turn the heat down to a medium. You want a low boil so that it softens the apples and starts to pop the cranberries open.

5. I take a wooden spoon and gently push some of the cranberries to the sides of the pan to help them break apart. The goal is to reduce the liquid, which takes about 10 minutes. Now, add the lemon juice, lemon zest, Christmas spice blend, and continue to stir.

6. Keep stirring for another 2 minutes, and then take the pan off the stove. If you pull the wooden spoon across the bottom of the pan and the liquid does not come flood back in, the jam is done.

7. Let the jam cool for a couple of minutes then add it to a jar with a lid. I put it in the fridge to chill. Now is when I make the cookie dough.

Step-by-Step to Make Swirl Cookies

Swirl cookies take a little more work, but the result is always worth it. There may seem like a lot of steps, but each one can be done at different times, so it does not seem like a large block of time all at once.

Prep

Weigh or measure the sugar into a small bowl and set it aside. In another bowl, weigh or measure the flour, salt, and baking powder, then run a whisk through to blend.

Mix the Cookie Dough

1. Cube the butter and add it to a mixer bowl. Add the cream cheese and blend the two together. It takes about a minute if they are at room temperature.

2. Add the sugar and mix on a medium mixer speed for 3 minutes. You want it to have soft wisps of creamy-looking butter.

3. Next, add the apple juice, vanilla extract and one of the eggs. Mix everything together before adding the second egg.

4. Scrape down the sides, then add the flour mixture about a third at a time. Mix until incorporated.

Shape and Wrap

5. On a floured pastry mat, add the cookie dough. If the dough is really soft, add a little flour. You want to be able to mold the dough.

6. Gently press the dough together with your hands before dividing it roughly in half. I like to mold each half into a rectangular shape since this makes it easier to roll out later.

7. Once you have your rectangular, wrap them in plastic so they don't dry out. Chill them for at least two hours, but longer is fine. I work with one rectangular piece at a time, so the dough doesn't get too warm while I am working.

Rolling Log Cookies

Prepare a floured surface. You will want to roll the dough out onto parchment or a silicone mat since it helps when it is time to roll it into the log shape. If you roll it on the counter, it might not come up easily, and you could end up with a mess.

8. I roll out the block of chilled dough to about ⅛ of an inch. I use rolling pin bands on the ends of my rolling pin to help keep an even thickness.

9. Take half of the apple cranberry jam and spread it around the dough. Then take a handful of the small walnut pieces and sprinkle them around on top of the jam.

10. Start to roll the dough from one end. I lift the pastry mat to help with the rolling. If it starts to stick to the mat, I use the back side of a butter knife to help pull it away.

11. After rolling the log, I lay a sheet of plastic wrap on top and roll the log over it, then bring the wrap up to finish covering the log. I smooth and shape the log with my hands before moving it to my baguette pan. My logs were about 12-½ to 13 inches long and about 3 inches wide.

12. Grab the second block of cookie dough out of the refrigerator and repeat the process.

Once you have both logs nestled in the baguette pan, move them to the refrigerator to chill overnight.

Slice and Bake

13. Preheat the oven to 350°F (175°C or 180°C) and line two cookie sheet pans with parchment paper.

Unwrap one of the logs and score the log with a knife about every ½ inch.

14. Trying not to smash the swirl layers, I use a serrated knife (my bread knife) to make the cuts.

15. I put 12 cookies to a sheet pan and bake for 13-15 minutes.

16. The cookies are done baking once they are no longer shiny. I leave them on the pan for about a minute or two after taking them out of the oven before moving them to a cooling rack.

Enjoy!

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