Print

Sparkling Sugarplum Cranberry Cookies Recipe

Print Recipe

★★★★★

4.6 from 57 reviews

These Sparkling Sugarplum Cranberry Cookies deliver a delightful burst of tart cranberry flavor blended with sweet orange zest and juice, wrapped in a tender, buttery cookie dough. Rolled in sparkling sugar and baked to golden perfection, they make a festive and refreshing treat perfect for the holiday season or any cranberry craving.

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)

Instructions

  1. Thaw: Measure out 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 a quicker method, gently heat them over low heat on the stovetop or in short bursts in the microwave to release more juice.
  2. Puree: Add the thawed cranberries with all their juices to a food processor or high powered blender along with 2 tablespoons of the orange juice and the orange zest. Blend until smooth. Measure out 2/3 cup of the cranberry orange mixture for the recipe, adding a little more orange juice if needed to reach that volume.
  3. Whip: Using a stand mixer or electric hand mixer, whip the room temperature unsalted butter and granulated sugar together until the mixture is light and fluffy.
  4. Emulsify: Gradually add the cranberry orange puree to the whipped butter and continue beating on high speed until the mixture is fully emulsified and combined, creating a smooth and vibrant base for the dough.
  5. Stir: In a separate bowl, whisk together the all purpose flour, baking powder, and salt. Reduce the mixer speed to low and gently incorporate the dry ingredients into the wet cranberry butter mixture, mixing just until combined to avoid overworking the dough. Then fold in the dried cranberries (Craisins).
  6. Chill: Cover the dough tightly with plastic wrap and refrigerate until it is firm and no longer slack, a minimum of 30 minutes. This step helps the dough hold its shape while baking.
  7. Preheat and Prepare: Preheat the oven to 400 degrees Fahrenheit and line several baking sheets with parchment paper.
  8. Scoop and Coat: Using a cookie scoop or spoon, form the chilled dough into small balls. Roll each ball thoroughly in granulated sugar or sparkling sugar for a festive shimmer before placing them spaced apart on the prepared baking sheets.
  9. Bake: Bake the cookies for 8 to 10 minutes, until the edges are lightly golden but the cookies have not turned brown.
  10. Cool: Remove the baking sheets from the oven and let the cookies cool slightly. Transfer them to wire racks to cool completely before serving or storing.

Notes

  • Thawing the cranberries completely ensures maximum juice extraction and a more flavorful cookie.
  • Using aluminum-free baking powder prevents any metallic off-flavors.
  • Rolling the dough balls in sparkling sugar adds a festive sparkle and a pleasant slight crunch to the cookie exterior.
  • Do not over-mix the dough once the dry ingredients are added to keep the cookies tender.
  • If you prefer a softer cookie, reduce the chilling time slightly or bake for the lower end of the time range.

Keywords: cranberry cookies, holiday cookies, sparkling sugarplum cookies, orange zest cookies, festive desserts, baked cranberry treats

Find it online: https://nayabaker.com/sparkling-sugarplum-cranberry-cookies-recipe/