Sparkling Sugarplum Cranberry Cookies Recipe
These Sparkling Sugarplum Cranberry Cookies are a festive, flavorful treat featuring a unique blend of tart cranberries and zesty orange. Soft, yet slightly crisp around the edges, these cookies combine fresh and dried cranberries in a buttery dough that’s lightly sweetened and infused with bright citrus notes. Ideal for holiday gatherings or any time you want a delightful fruity cookie with a sparkling sugar coating.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Yield: Approximately 24 small cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Fruit Mixture
- 1 1/2 cups frozen cranberries
- 1 teaspoon orange zest
- 1/4 cup orange juice (divided)
Dough
- 2/3 cup unsalted butter, room temperature
- 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)
Coating
- Additional granulated sugar or sparkling sugar for rolling
Instructions
- Thaw: Measure the frozen cranberries and allow them to defrost at room temperature for several hours or overnight in the refrigerator until they are soft and juicy. For faster thawing, warm the cranberries gently over low heat on the stovetop or in short microwave bursts.
- Puree: 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 more orange juice if necessary to reach this volume.
- Whip: Using a stand mixer or hand mixer, whip the room temperature butter and granulated sugar together until the mixture is light and fluffy.
- Emulsify: Gradually add the cranberry-orange mixture to the whipped butter and sugar, beating on high speed until the mixture is fully emulsified and thoroughly incorporated.
- Stir: In a separate bowl, combine the flour, baking powder, and salt. Reduce mixer speed to low and gently incorporate the dry ingredients into the wet mixture. Avoid overmixing. Once combined, fold in the dried cranberries (Craisins).
- Chill: Cover the cookie dough tightly with plastic wrap and chill in the refrigerator until the dough is firm and no longer slack, at least 30 minutes.
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit and line several baking sheets with parchment paper.
- Shape and Coat: Scoop the chilled cookie dough into small balls using a cookie scoop or spoon. Roll each ball in granulated sugar or sparkling sugar until fully coated and place onto the prepared baking sheets.
- Bake: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges are lightly golden but the cookies are not browned.
- Cool: Remove the cookies from the oven and allow them to cool slightly on the baking sheets before transferring to wire racks to cool completely.
Notes
- Allowing the cranberries to thaw fully and release their juices adds more flavor and moisture to the dough.
- If you prefer a quicker thaw, heating cranberries gently is recommended but avoid overheating to prevent cooking fruit flavors from altering.
- Use aluminum-free baking powder to avoid any metallic taste.
- Chilling the dough is essential to help the cookies hold their shape and develop the right texture.
- Rolling the cookie dough balls in sugar before baking adds a sparkling, crisp exterior that pairs well with the juicy cranberry interior.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
Keywords: cranberry cookies, holiday cookies, orange zest cookies, sparkling sugar cookies, fruity cookies, festive cookies
