Dessert

Sparkling Sugarplum Cranberry Cookies Recipe

ByClara Bennett January 10, 2026January 10, 2026

Introduction

These Sparkling Sugarplum Cranberry Cookies offer a delightful blend of tart cranberries and bright orange flavors wrapped in a tender, buttery dough. Perfect for holiday gatherings or anytime you want a festive, fruity treat.

A white plate holds a neat pile of small, round pink cookies coated with granulated sugar, giving them a sparkling texture. Each cookie shows a slightly rough, crumbly surface with small dark inclusions, likely bits of fruit or chocolate, adding contrast to the vibrant pink color. The cookies are stacked in a pyramid shape in the center of the plate. The setting has a soft focus background with more cookies visible behind a glass dome and some red berries scattered in the foreground on a white marbled surface. 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 (aluminum free)
1/4 teaspoon salt
1/2 cup Craisins (dried cranberries)

Instructions

Step 1: Thaw the frozen cranberries by leaving them at room temperature for several hours or overnight in the refrigerator until soft and juicy. For quicker thawing, gently heat them on low stovetop or in short microwave intervals.
Step 2: Add the thawed cranberries and their juices to a food processor or high-powered blender along with 2 tablespoons of orange juice and the orange zest. Blend until smooth. Measure out 2/3 cup of this cranberry-orange mixture, adding a little more orange juice if needed.
Step 3: Using a stand mixer or electric hand mixer, whip the room temperature butter with the granulated sugar until light and fluffy.
Step 4: Gradually add the cranberry-orange mixture to the whipped butter and beat on high speed until fully emulsified and combined.
Step 5: In a separate bowl, whisk together the flour, baking powder, and salt. Reduce mixer speed to low and gently incorporate the dry ingredients into the wet mixture, mixing just until combined. Fold in the dried cranberries.
Step 6: Cover the dough tightly with plastic wrap and chill for at least 30 minutes to firm up.
Step 7: Preheat the oven to 400°F (200°C) and line 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. Place them on the prepared baking sheets, spacing them apart.
Step 9: Bake for 8-10 minutes, or until the edges are lightly golden but the cookies are not browned.
Step 10: Remove from oven and let cool slightly on the baking sheets before transferring the cookies to wire racks to cool completely.

Tips & Variations

For extra sparkle and texture, use coarse sparkling sugar to roll the cookies before baking.
Replace dried Craisins with chopped dried cherries or raisins for a different fruity touch.
Ensure the butter is at room temperature to achieve a light, fluffy dough.
Allow the cranberry mixture to thaw fully to extract maximum flavor and juiciness.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months; thaw at room temperature before serving. To refresh slightly, warm them briefly in a low oven.