Sparkling Cranberry Thumbprint Cookies
Buttery holiday thumbprint cookies filled with tart cranberry jam and rolled in sparkling sugar.
Equipment
- Mixing bowls
- Baking sheet
- Wire rack
- Hand mixer or stand mixer
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 0.75 cup granulated sugar
- 1 egg yolk large
- 1 tsp vanilla extract
- 2.25 cups all-purpose flour
- 0.25 tsp salt
Filling & Topping
- 0.5 cup cranberry jam
- 0.25 cup granulated sugar for rolling
- 0.25 cup sparkling sugar
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and sugar until light and fluffy. Mix in egg yolk and vanilla.
- Gradually add flour and salt until a soft dough forms.
- Roll dough into 1-inch balls, then roll in granulated sugar and sparkling sugar.
- Place on baking sheets and press a thumbprint into the center of each cookie.
- Fill each indentation with cranberry jam.
- Bake 12–15 minutes until edges are lightly golden.
- Cool briefly, then transfer to a wire rack to cool completely.
Notes
For best results, use thick cranberry preserves and avoid overfilling the centers.