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Sparkling Cranberry Shortbread Thumbprint Cookies

Buttery, melt-in-your-mouth shortbread cookies rolled in sparkling sugar and filled with a homemade, tart-sweet cranberry orange jam. A festive and beautiful holiday cookie.
Print Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Cranberry Filling
  • 2 cups fresh or frozen cranberries
  • 0.75 cup granulated sugar
  • 1 orange zested and juiced
  • 0.25 cup water
Shortbread Dough
  • 1 cup unsalted butter softened
  • 0.66 cup granulated sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 2.25 cups all-purpose flour
Coating
  • 0.5 cup coarse sparkling sugar for rolling

Equipment

  • Stand Mixer or Hand Mixer
  • Baking sheets
  • Saucepan
  • Wire rack
  • Small scoop or teaspoon

Method
 

  1. Combine cranberries, 3/4 cup sugar, orange juice, zest, and water in a saucepan. Boil, then simmer 10-15 minutes until thick. Let cool completely.
  2. Preheat oven to 350°F (175°C) and line baking sheets with parchment.
  3. Cream softened butter and 2/3 cup sugar until fluffy. Beat in egg yolk, vanilla, and salt.
  4. Gradually mix in flour until just combined into a soft dough.
  5. Roll dough into 1-inch balls. Roll each ball in coarse sparkling sugar to coat.
  6. Place on baking sheets. Press a deep indent into the center of each ball with a teaspoon or thumb.
  7. Fill each indent with about 1/2 teaspoon of cooled cranberry jam.
  8. Bake 12-15 minutes until set and bottoms are lightly golden. Cool on pan for 5 minutes, then transfer to wire rack.

Notes

Ensure the cranberry filling is completely cool before adding to the dough to prevent melting. These cookies store well in an airtight container for up to a week.