Introduction

These Sparkling Sugarplum Cranberry Cookies are a festive treat bursting with bright cranberry and orange flavors. Soft and slightly tangy, they are perfect for holiday gatherings or any time you crave a fruity, buttery cookie.

A pile of small, round, purple-pink cookies with a slightly rough texture and a light coating of sugar crystals on the outside. The cookies are stacked in a pyramid shape on a white plate with a green rim, sitting on a white marbled surface. In the blurred background, there is a silver container filled with red berries and more cookies stacked behind. Some loose red berries are scattered in the bottom right foreground. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups frozen cranberries
1 teaspoon orange zest
1/4 cup orange juice (divided)
2/3 cup unsalted butter
2/3 cup granulated sugar
2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup Craisins (dried cranberries)
Granulated sugar or sparkling sugar (for rolling)

Instructions

Step 1: Thaw the frozen cranberries at room temperature for several hours or overnight in the refrigerator until they are soft and juicy. You can speed up the thawing by heating them gently on low stovetop heat or in short intervals in the microwave.
Step 2: Add the thawed cranberries along with all their juices to a food processor or high-powered blender. Add 2 tablespoons of orange juice and the orange zest, then blend until smooth. Measure out 2/3 cup of this cranberry-orange mixture, adding extra orange juice if needed to reach the amount.
Step 3: Using a stand mixer or electric hand mixer, whip the room temperature butter and granulated sugar together until the mixture is light and fluffy.
Step 4: Gradually add the cranberry-orange mixture to the whipped butter, whipping on high speed until the mixture is fully emulsified and incorporated.
Step 5: In a separate bowl, combine the flour, baking powder, and salt. With the mixer on low speed, gently add the dry ingredients to the butter mixture, stirring carefully to avoid over-mixing. Once combined, fold in the dried cranberries.
Step 6: Cover the cookie dough tightly with plastic wrap and chill it until firm, at least 30 minutes.
Step 7: Preheat your oven to 400 degrees Fahrenheit and line several baking sheets with parchment paper.
Step 8: Scoop the chilled dough into small balls using a cookie scoop or spoon. Roll each ball in granulated or sparkling sugar until fully coated, then place them on the prepared baking sheets.
Step 9: Bake the cookies for 8 to 10 minutes, or until the edges are lightly golden but not browned.
Step 10: Let the cookies cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.

Tips & Variations

For extra sparkle and texture, use coarse sparkling sugar to coat the cookies before baking.
If fresh cranberries are available, you can substitute them for frozen—simply adjust thawing time accordingly.
Add a teaspoon of cinnamon or nutmeg to the dry ingredients for a warm spice twist.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 1 week or freeze for up to 3 months. Reheat briefly in a warm oven to restore their soft texture.

How to Serve

A white plate with a green rim holds a pile of small, round, pinkish-purple cookies covered in coarse sugar crystals. The cookies have a slightly rough texture with darker purple spots scattered throughout, hinting at berries or fruit bits inside. The plate is set on a white marbled surface, with a few red berries blurred in the foreground and a metallic container filled with similar berries softly out of focus in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cranberries instead of frozen?

Yes, fresh cranberries can be used in this recipe. You may want to slightly adjust the thawing or blending steps since fresh berries will not require thawing, but the flavor and texture remain excellent.

What can I substitute for orange juice?

If you don’t have orange juice, you can use lemon juice or a mild apple juice. Keep in mind that the flavor will vary slightly, and you may want to adjust the zest quantity to complement your substitute.