Sparkling Sugarplum Cranberry Cookies Recipe

Introduction

These Sparkling Sugarplum Cranberry Cookies combine the tartness of cranberries with a bright hint of orange zest for a festive treat. With a soft, flavorful dough and a sparkling sugar coating, they’re perfect for holiday gatherings or a cozy afternoon snack.

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 aluminum-free baking powder
• 1/4 teaspoon salt
• 1/2 cup Craisins (dried cranberries)

Instructions

1. Step 1: Measure frozen cranberries and allow them to thaw at room temperature for several hours or refrigerate overnight until soft and juicy. To speed up thawing, heat the cranberries gently on low on the stovetop or in short microwave intervals.
2. Step 2: Add the thawed cranberries along with their juices to a food processor or high-powered blender with 2 tablespoons of orange juice and the orange zest. Blend until smooth.
3. Step 3: Measure 2/3 cup of the cranberry-orange mixture for the dough, adding extra orange juice if needed to reach this amount.
4. Step 4: Using a stand mixer or hand mixer, whip the room temperature butter and granulated sugar until light and fluffy.
5. Step 5: Gradually add the cranberry-orange mixture to the whipped butter, mixing on high speed until fully emulsified and combined.
6. Step 6: In a separate bowl, whisk together flour, baking powder, and salt. Reduce mixer speed to low and gently fold the dry ingredients into the wet mixture. Avoid overmixing. Stir in the dried cranberries.
7. Step 7: Cover the cookie dough tightly with plastic wrap and chill for at least 30 minutes until firm.
8. Step 8: Preheat the oven to 400 degrees Fahrenheit and line baking sheets with parchment paper.
9. Step 9: Scoop the chilled dough into small balls using a cookie scoop or spoon. Roll each ball in granulated sugar or sparkling sugar until fully coated, then place on the prepared baking sheets.
10. Step 10: Bake for 8-10 minutes, until the edges are lightly golden but the cookies are not browned.
11. Step 11: Remove the cookies from the oven and allow them to cool slightly on the baking sheets before transferring to wire racks to cool completely.

Tips & Variations

• For extra sparkle, use coarse sparkling sugar to coat the cookie dough before baking.
• Substitute dried cranberries with chopped dried cherries or raisins for a different fruity twist.
• Make sure butter is at room temperature to achieve a light and fluffy texture when whipped.
• Adjust orange zest amount according to your preference for citrus flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks or freeze for up to 3 months. To reheat, warm gently in the oven at low temperature for a few minutes to restore their softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cranberries instead of frozen?

Yes, fresh cranberries can be used. You may need to adjust the thawing or heating step, as fresh berries will not have frozen juices to release. Puree them similarly with orange juice and zest for the right consistency.

What can I substitute for orange juice?

If you don’t have orange juice, you can use apple juice, lemon juice, or even water with a bit of orange extract to maintain the citrus flavor in the cookies.

Sparkling Sugarplum Cranberry Cookies Recipe

Print Recipe

★★★★★

4.9 from 135 reviews

These Sparkling Sugarplum Cranberry Cookies are a festive and flavorful treat featuring a luscious cranberry-orange puree blended into a tender buttery dough. Crispy on the edges and soft inside, studded with dried cranberries and rolled in sparkling sugar for a sparkling finish, these cookies are perfect for holiday gatherings or anytime you crave a bright fruity cookie.

• Author: Marco
• Prep Time: 20 minutes (plus several hours or overnight for thawing)
• Cook Time: 8-10 minutes
• Total Time: 4 hours (including thawing and chilling time)
• Yield: About 24 small cookies 1x
• Category: Dessert/Cookie
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Fruit Puree

• 1 1/2 cups frozen cranberries
• 1 teaspoon orange zest
• 1/4 cup orange juice (divided)

Cookie Dough

• 2/3 cup unsalted butter, room temperature
• 2/3 cup granulated sugar (plus extra for rolling)
• 2 cups all purpose flour
• 1 teaspoon baking powder (aluminum free)
• 1/4 teaspoon salt
• 1/2 cup Craisins (dried cranberries)

Instructions

1. Thaw Frozen Cranberries: Measure out 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, gently heat the cranberries over low heat on the stovetop or in short bursts in the microwave.
2. Puree Cranberries: Add the thawed cranberries and all their juices into 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 the cranberry-orange mixture, adding extra orange juice if needed to reach this amount.
3. Whip Butter and Sugar: Using a stand mixer or electric hand mixer, whip the room temperature unsalted butter and granulated sugar on medium-high speed until the mixture is light and fluffy, about 3-4 minutes.
4. Emulsify Mixture: Pour the cranberry-orange puree into the whipped butter and sugar mixture. Continue whipping on high speed until the puree is fully emulsified, incorporated smoothly into the butter, and the mixture looks uniform.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Reduce the mixer speed to low, and gradually add the dry ingredients to the wet mixture, stirring carefully to avoid overmixing. Once just combined, fold in the dried cranberries (Craisins) by hand.
6. Chill Dough: Cover the cookie dough tightly with plastic wrap and refrigerate for at least 30 minutes to allow it to firm up and become less sticky, making it easier to scoop and shape.
7. Preheat Oven and Prepare Pans: Preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius). Line multiple baking sheets with parchment paper to prevent sticking and ensure even baking.
8. Shape Cookies: Using a cookie scoop or spoon, portion the dough into small balls. Roll each ball thoroughly in granulated sugar or sparkling sugar until fully coated, then place them on the prepared baking sheets, spaced apart.
9. Bake Cookies: Bake in the preheated oven for 8 to 10 minutes, or until the cookies are lightly golden around the edges but not browned. The centers should still appear slightly soft.
10. Cool Cookies: Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes to set before transferring them to wire racks to cool completely.

Notes

• For best flavor, use fresh-squeezed orange juice and zest from organically grown oranges since the peel is included.
• Ensure the butter is at room temperature to achieve a fluffy whipped texture that properly incorporates the puree.
• Freezing the cookie dough after shaping but before baking can help maintain the cookie shape if desired.
• These cookies freeze well once baked; store in an airtight container or freeze dough balls before baking.
• If you prefer a less tart cookie, reduce the amount of dried cranberries or add a teaspoon of vanilla extract for extra sweetness.

Keywords: cranberry cookies, holiday cookies, sparkling sugarplum cookies, orange zest cookies, dried cranberry cookies