Sparkling Sugarplum Cranberry Cookies Recipe
Delight in the festive flavors of these Sparkling Sugarplum Cranberry Cookies, featuring a tangy cranberry-orange puree incorporated into a buttery dough studded with dried cranberries. These cookies are lightly sweetened, rolled in sparkling sugar for a beautiful shimmer, and baked until just golden, offering a perfect balance of tartness and sweetness with a tender, slightly crisp texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Fruit Puree
- 1 1/2 cups frozen cranberries
- 1 teaspoon orange zest
- 2 tablespoons orange juice (from the 1/4 cup divided amount)
Cookie Dough
- 2/3 cup unsalted butter, room temperature
- 2/3 cup granulated sugar
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup Craisins (dried cranberries)
- remaining 2 tablespoons orange juice (from the 1/4 cup divided amount)
- granulated sugar or sparkling sugar for rolling cookies
Instructions
- Thaw: Measure the frozen cranberries and allow them to defrost at room temperature for several hours or overnight in the refrigerator until soft and juicy. For faster thawing, warm the berries gently on the stovetop over low heat or in short bursts in the microwave.
- Puree: Place the thawed cranberries along with their juices, 2 tablespoons of orange juice, and orange zest into a food processor or high-powered blender. Blend until smooth. Measure out 2/3 cup of this cranberry-orange mixture, adding more orange juice if needed to reach this amount.
- Whip Butter and Sugar: Using a stand mixer or electric hand mixer, whip the room temperature butter and granulated sugar on medium-high speed until the mixture is light and fluffy, about 2-3 minutes.
- Emulsify: Gradually add the 2/3 cup cranberry-orange puree to the whipped butter and sugar while continuing to whip on high speed. Beat until the mixture is completely emulsified and homogenous.
- Combine Dry Ingredients and Mix: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Reduce the mixer speed to low and add the dry ingredients to the wet mixture. Stir gently just until combined, avoiding overmixing to keep the dough tender.
- Add Dried Cranberries: Fold the dried Craisins into the dough evenly.
- Chill: Cover the cookie dough tightly with plastic wrap and chill for at least 30 minutes until firm enough to handle.
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit and line multiple baking sheets with parchment paper.
- Shape and Coat Cookies: Using a cookie scoop or spoon, portion the dough into small balls. Roll each ball thoroughly in granulated or sparkling sugar to coat fully, then place them spaced on the prepared baking sheets.
- Bake: Bake in the preheated oven for 8-10 minutes or until the cookies are lightly golden around the edges but not deeply browned.
- Cool: Remove the cookies from the oven and allow them to cool slightly on the baking sheet. Then transfer them to wire racks to cool completely before serving.
Notes
- Allowing cranberries to thaw fully and release their juices enhances the flavor and moisture of the cookies.
- If you prefer a more intense orange flavor, finely grate additional orange zest and add a teaspoon to the dough.
- Use sparkling sugar for rolling to achieve a pretty shimmering effect on the cookie surface.
- Do not overmix the dough once flour is added to keep the cookies tender and soft.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Keywords: cranberry cookies, holiday cookies, sugarplum cookies, sparkling sugar cookies, cranberry orange cookies, festive cookies
