Sparkling Sugarplum Cranberry Cookies are the perfect treat for any cozy gathering. With the sweet-tart taste of cranberries and a hint of orange zest, these cookies bring warmth and brightness to chilly days. Whether you’re baking for the holidays or just to enjoy a special snack, the vibrancy of these cookies is sure to evoke joy in every bite. I remember the first time I made them with my kids; their faces lit up as they rolled the dough in sparkling sugar, turning a simple baking session into a cherished family memory.
Why Make This Recipe
These Sparkling Sugarplum Cranberry Cookies are not just delicious; they’re a delightful way to brighten up any occasion. With a balance of sweetness and tanginess, they are loved by both kids and adults alike. These cookies stand out for their chewy texture and festive look, making them perfect for holiday cookie exchanges or winter gatherings.
"These sparkling cookies were a hit at our Christmas party! Everyone asked for the recipe," says a happy home baker.
Besides being a treat for the taste buds, this recipe is also a wonderful opportunity to spend time with loved ones in the kitchen. Not only do they fill the air with a fantastic aroma, but they also invite creativity and fun into the baking process.
How to Make Sparkling Sugarplum Cranberry Cookies
Creating these cookies is a straightforward and enjoyable process. Begin by allowing your frozen cranberries to thaw completely, ensuring they’re soft and juicy. This step is crucial for enhancing the flavors. Once softened, blend the cranberries with orange juice and zest until smooth.
Next, you’ll whip room temperature butter and sugar until light and fluffy. Combine the cranberry mixture and the butter mixture, ensuring everything is well-emulsified. Slowly incorporate the dry ingredients, taking care not to overmix. Once your dough is ready, chill it until firm, making it easier to handle.
After chilling, scoop the dough into balls and roll them in sparkling sugar before baking. The result is cookies that are perfectly golden and sprinkled with sweetness.
Ingredients
To make Sparkling Sugarplum Cranberry Cookies, gather the following 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 fresh cranberries for frozen if they are in season. You can also use lemon or lime zest for a different citrus twist.
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 min. 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 the oven and cool slightly before transferring to wire racks to finish cooling.
How to Serve Sparkling Sugarplum Cranberry Cookies
These cookies shine on their own but can be even more delightful when served with a hot cup of tea or coffee during chilly afternoons. They are also fantastic at holiday gatherings, adding a festive touch to any dessert platter. For a fun twist, consider sandwiching two cookies with a dollop of cream cheese frosting or a scoop of ice cream for a rich dessert that everyone will love.
How to Store
To keep your Sparkling Sugarplum Cranberry Cookies fresh, store them in an airtight container at room temperature for up to one week. If you’d like to keep them longer, consider freezing them. When properly stored in a freezer-safe container, these cookies can last for up to three months. Just be sure to thaw them at room temperature before enjoying.
Tips to Make
For the best cookie experience, make sure your butter is at room temperature for optimal creaming. When blending the cranberries, allow them to smooth out fully to ensure even distribution in your cookie dough. Be gentle when mixing in the dry ingredients to maintain a soft and chewy texture. Lastly, don’t skip the chilling step; it’s essential for shaping the dough without it sticking everywhere!
Variations
If you’re feeling adventurous, try swapping out the cranberries for blueberries or raspberries for a different fruity experience. For a spiced twist, add a teaspoon of cinnamon or nutmeg to enhance the warm flavors. Going for a healthier version? Substitute half of the granulated sugar with a sugar alternative or honey, and use whole wheat flour for a nutty flavor.
FAQs
What type of cranberries should I use?
You can use either fresh or frozen cranberries. Just make sure to thaw frozen cranberries fully before using.
Can I freeze the cookie dough?
Yes! You can freeze the dough for up to three months. Just scoop the dough into balls and freeze on a baking sheet before transferring to an airtight container.
How can I make the cookies thicker?
If you prefer thicker cookies, chill the dough longer or add a bit more flour until you reach your desired thickness.
How long do the cookies stay fresh?
Stored in an airtight container, these cookies will remain fresh for up to a week. They can be frozen for even longer preservation.
For More Recipe Inspiration
If you loved this cookie recipe, be sure to check out our other delicious treats like the Protein Muffins and the Mini Bento Cake Recipe!
Join us on our culinary journey and find us on Pinterest for more delightful baking ideas:
https://www.pinterest.com/quickcakes/
Sparkling Sugarplum Cranberry Cookies
Ingredients
Method
- Measure frozen cranberries and allow to defrost at room temperature or in the refrigerator until soft and juicy.
- Add thawed cranberries, 2 tablespoons of orange juice, and orange zest to a food processor. Blend until smooth.
- Measure 2/3 cup of the cranberry orange mixture, adding additional orange juice if needed.
- In a stand mixer, whip the room temperature butter and granulated sugar until light and fluffy.
- Add the cranberry orange mixture to the whipped butter and mix until fully emulsified.
- Combine the flour, baking powder, and salt in a separate bowl.
- Reduce mixing speed to low and gently stir the dry ingredients into the cranberry butter mixture.
- Once combined, fold in the dried cranberries.
- Cover the 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 dough into small balls and roll in sparkling sugar.
- Place onto the prepared baking sheets and bake for 8–10 minutes until golden around the edges.
- Remove cookies from the oven and cool slightly before transferring to wire racks.