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Sparkling Cranberry Thumbprint Cookies

Buttery almond shortbread cookies rolled in sparkling sugar and filled with a tart cranberry jam center. A festive and beautiful holiday treat.
Print Recipe
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened (2 sticks)
  • 0.66 cup granulated sugar
  • 2 large egg yolks room temperature
  • 1 tsp vanilla extract
  • 0.5 tsp almond extract
  • 2.33 cups all-purpose flour
  • 0.5 tsp salt
Assembly
  • 0.5 cup granulated sugar for rolling (or sparkling sugar)
  • 0.5 cup cranberry jam or thick preserves

Equipment

  • Stand mixer or hand mixer
  • Baking sheets
  • Parchment paper
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Cream softened butter and 2/3 cup sugar until light and fluffy (approx 3 mins).
  3. Mix in egg yolks, vanilla extract, and almond extract until combined.
  4. Gradually add flour and salt; mix on low speed just until dough forms.
  5. Scoop dough into 1-inch balls. Roll each ball in the separate bowl of sugar to coat.
  6. Place balls on baking sheet. Press a deep indentation into the center of each using your thumb or a teaspoon.
  7. Fill each indentation with about 1/2 teaspoon of cranberry jam.
  8. Bake for 12-14 minutes until edges are set but not browned. Cool on baking sheet for 5 mins, then transfer to wire rack.

Notes

Store in an airtight container for up to 5 days. Dough can be frozen before baking.