Introduction

These Sparkling Sugarplum Cranberry Cookies combine tart cranberries with a hint of orange zest, creating a bright and festive treat. Soft, flavorful, and coated in sparkling sugar, they’re perfect for holiday gatherings or anytime you crave a unique cookie.

The image shows a stack of small, round, pink sugar-coated cookies piled on a white plate with a green rim. Each cookie has a rough texture with visible sugar crystals sparkling on the surface and dark bits inside, suggesting berries or chocolate pieces. The cookies are arranged in a pyramid shape with some sugar granules scattered around them on the plate. In the blurred background, a clear glass jar filled with more pink cookies and a metallic container with red berries are visible. The scene is set on a white marbled surface with a few red berries lying in front. 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 at room temperature for several hours or overnight in the refrigerator until soft and juicy. To speed up the process, gently warm them on the stovetop over low heat or in short intervals in the microwave.
Step 2: In a food processor or blender, combine the thawed cranberries with their juices, 2 tablespoons of orange juice, and the orange zest. Blend until smooth. Measure out 2/3 cup of this cranberry-orange mixture, adding extra orange juice if needed to reach the volume.
Step 3: Using a stand mixer or hand mixer, whip the room temperature butter and granulated sugar together until the mixture is light and fluffy.
Step 4: Gradually add the cranberry-orange mixture to the whipped butter, mixing on high speed until fully emulsified and combined.
Step 5: In a separate bowl, whisk together the flour, baking powder, and salt. Reduce the mixer speed to low and gently incorporate the dry ingredients into the wet mixture, being careful not to overmix. Fold in the dried cranberries.
Step 6: 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 7: Preheat the oven to 400 degrees Fahrenheit. Line baking sheets with parchment paper.
Step 8: Scoop the chilled dough into small balls using a cookie scoop or spoon. Roll each ball in granulated or sparkling sugar until fully coated. Place the cookies spaced apart on the prepared baking sheets.
Step 9: Bake the cookies for 8 to 10 minutes, or until the edges are lightly golden but the centers remain soft.
Step 10: Remove from the oven and let the cookies cool slightly on the baking sheets before transferring them to wire racks to cool completely.

Tips & Variations

For a festive crunch, substitute sparkling sugar for granulated sugar when coating the cookies.
If fresh cranberries are available, use them instead of frozen for a brighter flavor.
Orange zest can be substituted with lemon or lime zest for a different citrus twist.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container. For longer storage, freeze cookies in a sealed bag for up to 3 months. Thaw at room temperature before serving.

How to Serve

A pile of round, pinkish-red cookies covered in coarse white sugar crystals sits on a white plate with a thin green rim. The cookies have a slightly rough texture with visible dark spots inside, stacked in a mound at the center of the plate. Around the base of the cookies, there is a layer of loose white sugar granules spread evenly. The plate rests on a white marbled surface, and in the background, out of focus, are two small red berries and a dark green cloth. 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 work well and may provide a slightly brighter flavor. Just rinse and measure the same amount as the frozen ones.

What if I don’t have a food processor?

You can use a high-powered blender or mash the thawed cranberries with orange juice and zest using a fork or potato masher, but the mixture may be less smooth.

Sparkling Sugarplum Cranberry Cookies Recipe

Print Recipe

★★★★★

4.8 from 143 reviews

Sparkling Sugarplum Cranberry Cookies are a festive, fruity twist on classic cookies, featuring a luscious cranberry-orange puree combined with buttery dough, dried cranberries, and a sparkling sugar coating. These cookies offer a delightful balance of tart and sweet flavors with a soft yet slightly crisp texture, perfect for holiday celebrations or any time you crave a vibrant, seasonal treat.

Author: Elias
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Fruit Puree

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 aluminum-free baking powder
1/4 teaspoon salt
1/2 cup Craisins (dried cranberries)

Coating

Granulated sugar or sparkling sugar, for rolling

Instructions

Thaw: Measure 1 1/2 cups frozen cranberries and allow them to defrost at room temperature for several hours or overnight in the refrigerator until they become soft and juicy. To speed up, heat cranberries gently on low heat on stovetop or microwave in short bursts.
Puree: Add the thawed cranberries and their juices to a food processor or high-powered blender with 2 tablespoons of orange juice and the orange zest. Blend until smooth. Measure out 2/3 cup of the cranberry-orange mixture, adding more orange juice if needed to reach this volume.
Whip: Using a stand mixer or hand mixer, whip the room temperature butter together with granulated sugar until the mixture is light and fluffy, about 3-5 minutes.
Emulsify: Gradually add the cranberry-orange puree to the whipped butter and continue mixing on high speed until fully emulsified and incorporated.
Stir: In a separate bowl, whisk together the flour, baking powder, and salt. Reduce mixer speed to low and slowly add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough. Fold in the dried cranberries (Craisins) gently.
Chill: Cover the cookie dough tightly with plastic wrap and refrigerate for at least 30 minutes until the dough is firm and easy to handle.
Preheat: Preheat your oven to 400°F (204°C) and line baking sheets with parchment paper.
Scoop and Roll: Use a cookie scoop or spoon to form small balls of dough. Roll each ball in granulated sugar or sparkling sugar until fully coated. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake: Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden but the cookies are not browned.
Cool: Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to wire racks to cool completely.

Notes

Allowing the frozen cranberries to thaw slowly enhances the juice extraction and the flavor of the puree.
Use aluminum-free baking powder for the best taste and texture.
Be careful not to overmix the dough after adding dry ingredients to keep cookies tender.
You can substitute sparkling sugar with coarse sugar for a similar effect.
Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: cranberry cookies, holiday cookies, sugarplum cookies, cranberry orange cookies, sparkling sugar cookies, festive cookies