Cranberry Orange Thumbprint Cookies
Cranberry Orange Thumbprint Cookies are melt-in-your-mouth cookies filled with a tangy cranberry filling, perfect for holiday gatherings.
Servings: 24 cookies
Calories: 120kcal
Ingredients
Main ingredients
- 1 cup unsalted butter, softened Make sure butter is softened but not melted.
- 3/4 cup granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour Can substitute with gluten-free flour blend.
- 1/2 teaspoon salt
- 1 cup cranberry jam or cranberry-orange filling Homemade filling can be made with fresh or frozen cranberries.
- Zest of 1 orange Feel free to increase for a more pronounced citrus flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Mix in the egg yolk and vanilla extract until well combined.
- Gradually add the all-purpose flour and salt, stirring until just incorporated.
- Roll the dough into 1-inch balls and space them out on the prepared baking sheet.
- Use your thumb to gently press a small indentation into the center of each ball.
- Fill each indentation with your choice of cranberry jam or cranberry-orange filling.
Baking
- Bake in the preheated oven for 12 to 15 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week. Unbaked dough can be frozen for up to a month.