Sparkling Sugarplum Cranberry Cookies are a delightful treat that brings a burst of festive cheer to any occasion. These cookies are perfect for holiday gatherings, cozy family get-togethers, or simply a sweet way to brighten your day. With the bright flavors of cranberries and a hint of orange, they really stand out from your usual cookie repertoire. I remember baking a batch for a holiday party last year, and the aroma that filled my kitchen was simply irresistible!
Why Make This Recipe
One of the best parts about these Sparkling Sugarplum Cranberry Cookies is how they balance seasonal flavors with a wonderfully soft texture. The cranberries add a slight tartness that pairs beautifully with the sweetness of the sugar, while the touch of orange zest elevates the flavor profile, bringing those cozy winter vibes right into your home. They’re not just tasty, but they also look beautiful, dusted in sparkling sugar, making them perfect for festive occasions.
"These cookies were a hit at our holiday gathering! They disappeared in minutes, and everyone raved about the flavors," says a happy home baker.
These cookies are quick to prepare, making them an accessible option even for beginner bakers. Plus, there’s something incredibly rewarding about baking with cranberries, which not only taste great but also bring a splash of color to your dessert table. The best part? Your family will love them!
How to Make Sparkling Sugarplum Cranberry Cookies
Making these Sparkling Sugarplum Cranberry Cookies is both simple and satisfying. Start by letting your frozen cranberries thaw until they are soft and juicy. Once they’re ready, blend them with some orange juice and zest to create a smooth cranberry-orange mixture. Next, whip room temperature butter and sugar until light and fluffy before adding in your cranberry blend.
After combining your dry ingredients, fold them gently into the butter mixture. It’s essential not to over-mix, as you want your cookies to be soft and tender. Chill your dough for a bit to help it firm up, making scooping easier. Once chilled, roll the cookie dough balls in granulated sugar, place them on baking sheets, and bake until they are lightly golden. These cookies are quick to make and perfect for enjoying warm from the oven!
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)
If you’re unable to find frozen cranberries, fresh ones work just as well! Just be sure to reduce the tartness with a sprinkle more sugar if desired.
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. Alternatively, you can 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 the cranberry orange mixture to whipped butter and continue whipping forcefully on high speed until the cranberry orange mixture is fully emulsified and incorporated.
Combine flour, baking powder, and salt. Reduce the speed to low and gently stir dry ingredients into the emulsified cranberry butter mixture, being careful not to over-mix. Once combined, stir in dried cranberries into the dough.
Cover cookie dough tightly with plastic wrap and chill until 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. Roll in granulated sugar or sparkling sugar until fully covered. Place on the parchment-lined baking sheet.
Bake until lightly golden around the edges but not yet brown, about 8-10 minutes. Remove cookies from the oven and cool slightly before transferring to wire racks to finish cooling.
How to Serve Sparkling Sugarplum Cranberry Cookies
When it comes to serving these cookies, the possibilities are endless! They’re perfect as a standalone treat, or you can pair them with a cozy cup of tea or hot chocolate for a delightful afternoon snack. If you’re hosting a holiday gathering, consider presenting them on a festive platter, dusted with extra sparkling sugar for an eye-catching display.
For a family movie night, stack a plate high with these cookies alongside a bowl of popcorn for a special touch. They also make excellent gifts when packaged in a decorative box or tin, allowing friends and family to enjoy them at home.
How to Store
To keep your Sparkling Sugarplum Cranberry Cookies fresh, store them in an airtight container at room temperature. They will stay delicious for about five days. If you’d like to extend their shelf life, consider freezing them. Simply place the cooled cookies in a single layer in a freezer-safe container, separating layers with parchment paper. They can last frozen for up to three months.
If you need to enjoy them quickly after freezing, thaw them in the fridge overnight or pop them in the microwave for a few seconds to warm them back up. They will taste as fresh as the day you baked them!
Tips to Make
To elevate these cookies even further, consider using Meyer lemons for a sweeter citrus flavor instead of regular lemons. You can experiment with different types of sugars as well, such as brown sugar for added depth and richness.
If you find the dough too sticky to handle after chilling, a little extra flour on your hands can help. Be patient with the chilling process, as this is crucial for achieving the perfect texture. Lastly, if you’d like to add a fun twist, consider mixing in some white chocolate chips or pecans for added richness and texture.
Variations
These Sparkling Sugarplum Cranberry Cookies are versatile, and you can easily switch up the flavors. For those who love vanilla, add a teaspoon of vanilla extract to the dough for a warm, aromatic touch.
For a more tropical take, try incorporating some crushed pineapple or coconut along with the cranberries. If you’re looking for seasonal flavors, adding pumpkin spice can elevate the cookies with autumn vibes. Additionally, if you want a healthier option, substituting coconut oil for butter can add a unique flavor twist.
FAQs
Can I use fresh cranberries instead of frozen?
Yes, you can! Just ensure that you adjust the sugar to counterbalance their natural tartness.
How do I know when the cookies are done baking?
Look for a light golden color around the edges while ensuring the centers are set and firm, but not overly brown.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough in advance and chill it for a few hours or overnight before baking.
What can I do if the cookies spread too much while baking?
Make sure to chill the dough for at least 30 minutes, as this helps prevent excessive spreading during baking.
For More Recipe Inspiration
If you enjoyed these cookies, you might also like our mini bento cake recipe for celebrations or check out our protein muffins for a sweeter, healthier treat. Adventures in baking continue here!
Feel free to explore more deliciousness on our Pinterest page to discover more quick and easy recipe ideas:
https://www.pinterest.com/quickcakes/
Sparkling Sugarplum Cranberry Cookies
Ingredients
Method
- Measure frozen cranberries and let them thaw at room temperature for several hours or overnight until soft and juicy.
- In a food processor, blend thawed cranberries with 2 tablespoons orange juice and orange zest until smooth.
- Measure 2/3 cup of the cranberry-orange mixture, adding extra orange juice if necessary to fill.
- In a stand mixer, whip room temperature butter and sugar until light and fluffy.
- Add the cranberry-orange mixture and whip until fully emulsified.
- In a separate bowl, combine flour, baking powder, and salt. Reduce mixer speed to low and gently stir dry ingredients into the butter mixture. Do not over-mix.
- Stir in the dried cranberries.
- Cover cookie dough tightly with plastic wrap and chill for at least 30 minutes.
- Preheat oven to 400°F (200°C) and prepare parchment-lined baking sheets.
- Scoop chilled cookie dough into small balls and roll in granulated sugar.
- Place on the prepared baking sheet and bake for 8-10 minutes until lightly golden around the edges.
- Remove from the oven and cool slightly before transferring to wire racks.