These Sparkling Sugarplum Cranberry Cookies are a festive, flavorful treat perfect for the holiday season. Bursting with tart cranberry, fresh orange zest, and sweet dried cranberries, they’re finished with a sparkling sugar coating for a magical holiday sparkle.
Why You’ll Love This Recipe
- Festive flavors: The combination of cranberry and orange captures the essence of the holidays.
- Beautiful presentation: The sparkling sugar adds a stunning finish to these cookies.
- Versatile: Customize with add-ins like nuts, chocolate, or other dried fruits.
- Great for gifting: A unique and colorful addition to cookie tins or dessert platters.
Ingredients
- Frozen cranberries (or substitute with cranberry sauce)
- 1 orange (zested and juiced)
- Granulated sugar (for the dough and rolling)
- Unsalted butter, room temperature
- All-purpose flour
- Baking powder
- Salt
- Craisins (dried cranberries)
- Optional: Coarse sanding sugar or colored sprinkles for added sparkle
Kitchen Equipment Needed
- Food processor or blender
- Stand mixer or electric hand mixer
- Baking sheets
- Parchment paper
- Cookie scoop or spoon
- Wire cooling racks
Step-by-Step Instructions
Step 1: Prepare the Cranberries
Allow frozen cranberries to defrost at room temperature until soft and juicy, or speed up the process by gently heating on the stovetop or in the microwave. Zest and juice the orange.
Step 2: Make the Cranberry Orange Mixture
In a food processor or blender, combine the thawed cranberries, 2 tablespoons of orange juice, and orange zest. Process until smooth. Measure out ⅔ cup of the cranberry orange puree, adding additional orange juice if necessary to reach the desired amount.
Step 3: Cream the Butter and Sugar
In a stand mixer or with an electric hand mixer, beat the butter and granulated sugar until light and fluffy. Add the cranberry orange mixture and whip on high speed until fully incorporated and smooth.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Gently fold in the dried cranberries.
Step 5: Chill the Dough
Cover the cookie dough tightly with plastic wrap and chill for at least 30 minutes, or until the dough is firm and no longer slack.
Step 6: Prepare for Baking
Preheat the oven to 400°F. Line baking sheets with parchment paper. Scoop the chilled dough into small balls using a cookie scoop or spoon, then roll in granulated or sparkling sugar until fully coated.
Step 7: Bake the Cookies
Place the dough balls on the prepared baking sheets, spacing them 2 inches apart. Bake for 8–10 minutes, or until the edges are lightly golden but not browned.
Step 8: Cool and Enjoy
Remove the cookies from the oven and allow them to cool slightly on the baking sheet before transferring to wire racks to cool completely.
Serving and Storage Tips
- Serving: Serve these cookies as part of a holiday dessert spread or enjoy with a cup of tea or coffee.
- Storage: Store in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze unbaked dough balls for up to 3 months. Bake directly from frozen, adding 1–2 minutes to the baking time.
Variations
- Nutty twist: Fold in chopped pecans or walnuts for extra texture.
- Chocolate lovers: Add white chocolate chips for a creamy, sweet contrast to the tart cranberries.
- Gluten-free option: Use a 1:1 gluten-free flour blend.
- Tropical vibe: Substitute orange zest and juice with lime for a refreshing twist.
Helpful Notes
- Ensure the cranberries are thoroughly thawed to release their juices for the puree.
- Roll the cookies generously in sugar for a sparkling, festive finish.
- Do not overmix the dough to avoid tough cookies.
Tips from Well-Known Chefs
- Mary Berry: “Let your butter and sugar cream fully—it ensures light, tender cookies.”
- Ina Garten: “Freshly squeezed orange juice makes all the difference in flavor.”
- Paul Hollywood: “Chill your dough; it helps the cookies hold their shape during baking.”
Frequently Asked Questions
Q: Can I use fresh cranberries instead of frozen?
A: Yes! Fresh cranberries can be substituted and processed directly without defrosting.
Q: What if I don’t have orange zest?
A: Orange extract can be used as a substitute, though zest offers a fresher flavor.
Q: Can I skip the sanding sugar?
A: Yes, but the coarse sugar adds a delightful sparkle and crunch to the cookies.
Q: Can I use cranberry sauce instead of fresh or frozen cranberries?
A: Absolutely! Use ⅔ cup of whole or jellied cranberry sauce as a direct replacement for the puree.
Q: How can I prevent the cookies from spreading too much?
A: Ensure the dough is well chilled and measure the flour accurately to avoid overly soft dough.
These Sparkling Sugarplum Cranberry Cookies are a dazzling addition to any holiday celebration. With their vibrant flavors and festive appearance, they’re sure to bring cheer to your dessert table!
