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Sparkling Sugarplum Cranberry Cookies Recipe

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Emulsify: Gradually add the cranberry-orange puree to the whipped butter and continue mixing on high speed until fully emulsified and incorporated.
  5. 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.
  6. 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.
  7. Preheat: Preheat your oven to 400°F (204°C) and line baking sheets with parchment paper.
  8. 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.
  9. 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.
  10. 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

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