Go Back

Sparkling Cranberry Shortbread Thumbprint Cookies

Buttery shortbread cookies rolled in sparkling sugar and filled with tangy homemade cranberry jam – a dazzling holiday treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Shortbread Dough
  • 1 cup unsalted butter softened
  • 0.666 cup granulated sugar
  • 1 tsp vanilla extract
  • 0.5 tsp almond extract optional
  • 2 cups all-purpose flour
  • 0.25 tsp salt
  • 0.5 cup coarse sparkling sugar for rolling
Cranberry Filling
  • 1.5 cups fresh or frozen cranberries
  • 0.5 cup granulated sugar
  • 0.25 cup orange juice
  • 1 orange zest
  • 1 tbsp cornstarch mixed with water

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Make cranberry filling: Simmer cranberries, sugar, orange juice, and zest until thickened. Add cornstarch slurry and cool.
  2. Preheat oven to 350°F. Line baking sheets with parchment.
  3. Cream butter and sugar until fluffy. Add extracts.
  4. Mix in flour and salt to form dough.
  5. Roll dough into balls, coat in coarse sugar.
  6. Indent centers and fill with cranberry mixture.
  7. Bake 12-15 minutes until lightly golden. Cool completely.
  8. Optional: Drizzle with powdered sugar glaze.

Notes

Chill dough if needed to prevent spreading. Cookies can be frozen unbaked or baked for up to 3 months.