Description
Sparkling cranberry orange thumbprint cookies with a sweet and tart glaze.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup fresh orange juice
- 1 teaspoon orange zest
- 1/2 cup whole berry cranberry sauce
- 1/2 cup powdered sugar
- Sparkling sugar, for decorating
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a small bowl, whisk together orange juice and orange zest.
- Gradually add the dry ingredients to the wet ingredients, alternating with the orange juice mixture. Mix until just combined.
- Roll the dough into 1-inch balls. Place on the prepared baking sheets.
- Using your thumb or the back of a small spoon, make an indentation in the center of each cookie.
- Spoon about 1 teaspoon of cranberry sauce into each indentation.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- While cookies are cooling, whisk together powdered sugar and 1-2 tablespoons of orange juice to create a glaze.
- Drizzle the glaze over the cooled cookies.
- Immediately sprinkle with sparkling sugar before the glaze sets.
Notes
- Ensure butter is at room temperature for creaming.
- Do not overmix the dough.
- Adjust glaze consistency by adding more powdered sugar or orange juice.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American