Brighten up your seasonal baking with these charming treats that feature a buttery, melt-in-your-mouth cookie base with a sweet and tangy cranberry filling. Customize them to your liking with any seasonal homemade jam or store-bought flavor you like. These cookies not only taste amazing but also add a splash of holiday color to your cookie platter.
Cranberry Thumbprint Cookies
Makes about 30 cookies
Ingredients
- ¾ cup (170 grams) unsalted butter, softened
- 1¾ cups (210 grams) confectioners’ sugar, divided
- 1 teaspoon (3 grams) kosher salt
- 2 large egg yolks (37 grams), room temperature
- ½ teaspoon (2 grams) almond extract
- 2 cups (250 grams) all-purpose flour
- ¼ teaspoon (1.25 grams) baking powder
- 1 tablespoon (15 grams) water
- Quick Cranberry Jam (recipe follows)
- Garnish: orange zest
Instructions
- Line baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, 1¼ cups (150 grams) confectioners’ sugar, and salt at medium speed until fluffy, 2 to 3 minutes, stopping to scrape bottom and sides of bowl. Beat in egg yolks and almond extract. Add flour and baking powder, beating until combined.
- Using a 1-tablespoon spring-loaded scoop, scoop dough (about 17 grams each), and roll into 1-inch balls. Place 2 inches apart on prepared pans. Using your thumb or the back of a small spoon, press an indentation in center of each ball. Freeze until firm, about 20 minutes.
- Preheat oven to 350°F (180°C).
- Bake until bottoms are golden brown, 14 to 16 minutes. Press down centers again. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
- In a small bowl, whisk together 1 tablespoon (15 grams) water and remaining ½ cup (60 grams) confectioners’ sugar until smooth.
- Just before serving, spoon ½ teaspoon (3 grams) Quick Cranberry Jam into center of each cooled cookie. Drizzle with glaze, and garnish with orange zest, if desired. Store in an airtight container for up to 3 days.
Tried this recipe?Let us know how it was!
Quick Cranberry Jam
Makes about ½ cup
Ingredients
- ¾ cup (100 grams) fresh or drained thawed frozen cranberries
- ¼ cup (50 grams) granulated sugar
- 3 tablespoons (45 grams) water
- ½ teaspoon (1 gram) orange zest
Instructions
- In a medium saucepan, bring cranberries, sugar, 3 tablespoons (45 grams) water, and orange zest to a boil over medium-high heat. Reduce heat to medium, and cook until thickened, about 6 minutes. Using the edge of a spatula, mash cranberries. Remove from heat, and let cool completely. Refrigerate in an airtight container for up to 1 week.
Tried this recipe?Let us know how it was!
Flavor was delicious! I wanted to bake the jam into the cookie like other thumbprint recipes. So I used a 1.42 tbsp scoop (a #40) and made deep indentations using the end of a spatula handle while holding the dough, like chubby little bowls. They baked up nicely and no need to fuss with them after baking! Garnished with chopped candied orange peel as well as the glaze. Served them at game night last night and they were devoured with enthusiasm!