There’s something magical about the combination of cranberries and orange, especially when transformed into lovely cookies. These Sparkling Sugarplum Cranberry Cookies are perfect for holiday gatherings or cozy afternoon treats with your family. The bright flavors of cranberry and orange zest, paired with the sweet crunch of sugar, create a delightful experience that will leave everyone smiling. I remember baking these with my kids; it turned into a fun family event filled with laughter and sweet aromas wafting through our home.
Why Make This Recipe
There are countless reasons to bake these scrumptious cookies, but the main one is how wonderfully they capture the essence of the season. They’re soft, chewy, and a perfect balance of tart and sweet. Moreover, they’re quick to whip up, making them an excellent choice for busy parents looking to treat their families without spending hours in the kitchen.
"These cookies were the highlight of our holiday cookie swap! Everyone loved them and begged for the recipe," says a happy home baker.
Whether you’re celebrating a special occasion or simply want to indulge in a sweet moment, these cookies will deliver joy with every bite.
How to Make Sparkling Sugarplum Cranberry Cookies
Creating these Sparkling Sugarplum Cranberry Cookies is a straightforward process. You’ll start by defrosting your frozen cranberries, letting their natural juices emerge. While they soften, blend them with a hint of orange zest and juice to form a luscious mixture.
Next, whip room temperature butter with sugar until light and fluffy, then combine this with your cranberry blend. After gently incorporating the flour and other dry ingredients, chill the dough for a bit to enhance its texture. When you’re ready, scoop and roll the dough in sugar before baking until they’re golden. Simple yet incredibly satisfying!
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 baking powder (aluminum free)
1/4 teaspoon salt
1/2 cup Craisins (dried cranberries)
Feel free to substitute the cranberries with other fruits if you’re looking for a twist, and remember, your orange juice can be freshly squeezed or store-bought.
Directions
Measure frozen cranberries and allow to defrost at room temperature for several hours or overnight, refrigerated, until soft and juicy. The longer you can allow the berries to thaw and release their juices, the better. Alternately speed up the process by heating cranberries slightly either over a low stovetop or short intervals in the microwave.
Add thawed cranberries and all their juices to a food processor or high-powered blender with 2 tablespoons orange juice and orange zest and blend smooth. Measure 2/3 cup cranberry orange mixture, adding additional orange juice if necessary to fill.
Using a stand mixer or electric hand mixer whip room temperature butter and sugar until light and fluffy.
Add cranberry orange mixture to whipped butter and continue whipping forcefully on high speed until cranberry orange mixture is fully emulsified and incorporated.
Combine flour, baking powder and salt. Reduce speed to low and gently stir dry ingredients into the emulsified cranberry butter mixture, being careful not to over mix. Once combined stir dried cranberries into the dough.
Cover cookie dough tightly with plastic wrap and chill stiff and no longer slack, at least 30 minutes.
Preheat oven to 400 degrees Fahrenheit and prepare several parchment lined baking sheets.
Scoop cookie dough into small balls using a cookie scoop or spoon. And roll in granulated sugar, or sparkling sugar, until fully covered. Place on parchment lined baking sheet.
Bake until lightly golden around the edges but not yet brown about 8-10 minutes.
Remove cookies from oven and cool slightly before transferring to wire racks to finish cooling.
How to Serve Sparkling Sugarplum Cranberry Cookies
These delightful cookies are perfect for sharing! They make a beautiful centerpiece for any dessert table during the holidays. Pair them with a warm cup of cocoa or a festive hot cider for a cozy gathering. They also make great gifts when packaged in decorative tins, perfect for sharing the joy of baking with friends and family during the season. For a fun twist, try adding a scoop of vanilla ice cream on top for an indulgent treat!
How to Store
To keep your Sparkling Sugarplum Cranberry Cookies fresh, store them in an airtight container at room temperature. They can last for about a week this way. If you’d like to extend their shelf life, these cookies freeze beautifully! Just wrap them well in plastic wrap and place them in a freezer-safe container. They should stay fresh for about three months. To enjoy, simply thaw at room temperature, and they’ll taste just as delightful as the day you baked them.
Tips to Make
For the best texture, ensure your butter is at room temperature before mixing. This will help create a fluffy dough that bakes evenly. Additionally, don’t rush the chilling process; giving the dough time to firm up really enhances the cookie’s structure. Finally, make sure not to overmix after adding the dry ingredients, as this can lead to tougher cookies.
Variations
If you’re looking to customize these cookies further, you can play around with flavors. Consider adding almond extract for a nutty twist or swapping the cranberries for raspberries or cherries for a different fruity profile. For a seasonal flair, adding a sprinkle of cinnamon or nutmeg to the dough can create a warm, comforting flavor. For a healthier option, substitute half of the sugar with a natural sweetener like honey or maple syrup.
FAQs
What can I do if I can’t find frozen cranberries?
You can use fresh cranberries, just be sure to cook and cool them down before using.
Can I make these cookies gluten-free?
Yes, by using a 1:1 gluten-free flour blend, you can easily adapt this recipe.
How do I know when the cookies are done baking?
They should be lightly golden around the edges but soft in the center. Remember, they will continue to set as they cool.
Can I use a different type of sugar?
Absolutely! You can substitute granulated sugar with brown sugar for a deeper flavor or use coconut sugar for a healthier alternative.
For More Recipe Inspiration
If you love the flavors in these cookies, you might also enjoy my other recipes. Try out these delicious Mini Bento Cake Recipe or warm yourself up with Cottage Cheese Chocolate Mousse.
Feel free to explore more at our social pages here:
https://www.pinterest.com/quickcakes/
Sparkling Sugarplum Cranberry Cookies
Ingredients
Method
- Measure frozen cranberries and allow to defrost at room temperature for several hours or overnight, refrigerated, until soft and juicy.
- Add thawed cranberries and all their juices to a food processor with 2 tablespoons orange juice and orange zest and blend until smooth.
- Measure 2/3 cup cranberry orange mixture and add additional orange juice if necessary to fill.
- Using a stand mixer or electric hand mixer, whip room temperature butter and sugar until light and fluffy.
- Add cranberry orange mixture to whipped butter and continue whipping until fully emulsified.
- Combine flour, baking powder, and salt. Reduce speed to low and gently stir dry ingredients into the cranberry butter mixture, being careful not to overmix.
- Stir dried cranberries into the dough.
- Cover cookie dough tightly with plastic wrap and chill for at least 30 minutes.
- Preheat oven to 400 degrees Fahrenheit and prepare parchment lined baking sheets.
- Scoop cookie dough into small balls and roll in granulated sugar. Place on parchment lined baking sheet.
- Bake until lightly golden around the edges, about 8-10 minutes.
- Remove cookies from oven and cool slightly before transferring to wire racks.