Introduction

These Sparkling Sugarplum Cranberry Cookies are a delightful blend of tart cranberries and zesty orange, wrapped in a tender, buttery dough. Perfect for holiday gatherings or any cozy day, they burst with fresh flavors and a sparkling sugar coating that adds a festive touch.

A stack of small round pink cookies covered in sugar crystals sits on a white plate with a green rim, arranged closely together in a slightly pyramid shape showing rough, crumbly texture with some darker berry bits inside. The soft colors of the cookies contrast against a blurred background showing more cookies and a silver container with red berries. The plate rests on a white marbled surface with a couple of fresh red berries placed nearby. 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 aluminum-free baking powder
1/4 teaspoon salt
1/2 cup Craisins (dried cranberries)

Instructions

Step 1: Thaw the frozen cranberries by letting them sit at room temperature for several hours or overnight in the refrigerator until soft and juicy. For quicker thawing, heat them gently on the stovetop or in short bursts in the microwave.
Step 2: Puree the thawed cranberries with all their juices, 2 tablespoons of orange juice, and the orange zest in a food processor or blender 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 and granulated sugar until the mixture is light and fluffy.
Step 4: Gradually add the cranberry-orange puree to the whipped butter and continue mixing on high speed until fully emulsified and combined.
Step 5: In a separate bowl, combine the flour, baking powder, and salt. Reduce the mixer speed to low and gently add the dry ingredients to the wet mixture without overmixing. Stir in the dried cranberries.
Step 6: Cover the dough tightly with plastic wrap and chill it until firm, at least 30 minutes.
Step 7: Preheat your oven to 400°F (200°C) and line baking sheets with parchment paper.
Step 8: Scoop cookie dough into small balls using a cookie scoop or spoon. Roll each ball in granulated or sparkling sugar until fully coated, then place them on the prepared baking sheets.
Step 9: Bake the cookies for 8–10 minutes, or until they are lightly golden around the edges but not browned.
Step 10: Remove from the oven and let the cookies cool slightly on the baking sheet before transferring them to wire racks to cool completely.

Tips & Variations

For extra sparkle, use coarse sparkling sugar for rolling the cookie dough balls before baking.
Swap Craisins for chopped dried cherries or raisins for a different fruity twist.
Ensure the butter is truly at room temperature for easier mixing and better texture.
For an added citrus note, try substituting lemon zest for orange zest.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, freeze in a sealed container for up to 3 months. Reheat gently in a low oven or microwave for a few seconds to enjoy a soft, warm cookie.

How to Serve

A pile of small, round, pink cookies dusted lightly with sugar crystals sits on a white plate with a thin green rim. The cookies have a textured surface with darker purple spots inside, suggesting bits of fruit or berries. The plate rests on a white marbled surface with a blurred background showing more pink cookies and a silver container with red berries on top. A few loose red berries are in the foreground near the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cranberries instead of frozen?

Yes, fresh cranberries can be used. Simply wash them and follow the thawing and pureeing steps as if they were frozen. Fresh cranberries will provide slightly different texture but similar flavor.

Why is it important to chill the dough before baking?

Chilling the dough firms it up, making the cookies spread less during baking and enhancing their texture. It also allows the flavors to meld for a richer taste.