Cranberry Thumbprint Cookies
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, softened1¾ cups (210 grams) confectioners’ sugar, divided1 teaspoon (3 grams) kosher salt2 large egg yolks (37 grams), room temperature½ teaspoon (2 grams) almond extract2 cups (250 grams) all-purpose flour¼ teaspoon (1.25 grams) baking powder1 tablespoon (15 grams) waterQuick 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.
Quick Cranberry Jam
Makes about ½ cup
Ingredients
¾ cup (100 grams) fresh or drained thawed frozen cranberries¼ cup (50 grams) granulated sugar3 tablespoons (45 grams) water½ 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.
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