Cranberry Orange Thumbprints
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Simple butter cookies filled with cranberry orange jam and drizzled with a sweet glaze. These Cranberry Orange Thumbprint Cookies use seasonal cranberries and just feel like Christmas!
If you are looking for more Christmas cookies, check out my Gingerbread Florentines, Tree Sugar Cookies, or my Simple Christmas Shortbread!
Table of Contents
Why You'll Love This Recipe
Buttery & Sweet: These Cranberry Orange Thumbprints are buttery and sweet! These are filled with fresh raspberry orange jam and a drizzle of glaze for a buttery, sweet, and slightly tart cookie that everyone will love!
Seasonal: This holiday thumbprint cookie recipe uses fresh cranberries that are seasonal fruit that you can only get around the holidays!
Festive: These Cranberry Orange Thumbprint Cookies are festive without being overly festive. That's why I love this holiday thumbprint cookie recipe, they taste like the holidays and look like the holidays, but they're so easy!
Holiday Cookie Box Inspiration
If you’re making cookie boxes, try this holiday thumbprint cookie recipe along with some of my other favorite holiday cookies that pair amazing with them!
- Tree Sugar Cookies
- Simple Christmas Shortbread
- Homemade Vanilla Oreos
- Brown Sugar Shortbreads
- Gingerbread Florentines
Ingredients
Simply Organic Vanilla Extract
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Wholesome Sweeteners Powdered Sugar
Wholesome Organic Powdered Sugar
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Line 2 cookie sheets with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined, then set a timer for 5 minutes and mix until the mixture is light in color and fluffy.
Add the egg, and mix until combined. Add the flour, and mix on low until combined into a smooth dough.
Step 3
Using your hands, form the dough into 30 balls and place on the prepared cookie sheets. Press your thumb into the center to create an indent. Fill with the cranberry orange jam. Refrigerate the cookie sheets for 30 minutes.
Step 4
Preheat the oven to 350°F.
Step 5
Bake for 19 minutes, or until lightly browned on the bottom. Let cool completely on the cookie sheets.
Step 6
To make the glaze: In medium mixing bowl, whisk together the powdered sugar and water. Drizzle over the tops of the cookies.
FAQ's
I use my homemade Cranberry Orange Jam for this recipe. But you could use any cranberry jam that you like, and it will work just the same!
No, you do not have to add glaze onto the cookies if you don’t want to. If you prefer a less sweet cookie, then you can skip the glaze completely!
These Cranberry Orange Thumbprint Cookies are a butter cookie, so they are best stored in a cool dry place for up to 3 days. If you want them to last longer, you can freeze them in an airtight container for up to 1 month.
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Cranberry Orange Thumbprints
Ingredients
Dough
- 226 grams salted butter (softened)
- 170 grams cane sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 383 grams all purpose flour
Filling
- 170 grams Cranberry Orange Jam
Glaze
- 142 grams powdered sugar (sifted)
- 2 tablespoons water
Instructions
- Line 2 cookie sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined, then set a timer for 5 minutes and mix until the mixture is light in color and fluffy.
- Add the egg, and mix until combined. Add the flour, and mix on low until combined into a smooth dough.
- Using your hands, form the dough into 30 balls and place on the prepared cookie sheets. Press your thumb into the center to create an indent. Fill with the cranberry orange jam. Refrigerate the cookie sheets for 30 minutes.
- Preheat the oven to 350°F.
- Bake for 19 minutes, or until lightly browned on the bottom. Let cool completely on the cookie sheets.
- To make the glaze: In medium mixing bowl, whisk together the powdered sugar and water. Drizzle over the tops of the cookies.
- Store in a cool dry place for up to 3 days.
Video
Notes
Nutrition
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