Cranberry Thumbprint cookies are buttery little cookies filled with sauce. They’re a classic cookie recipe to make for any holiday party or cookie exchange!
Cranberries are especially popular in appetizers, main dishes, and desserts this time of the year! Thumbprint Cookies are a must-make Christmas cookie recipe for your treat plate! Double the batch because they’re going to get eaten fast!
And I love that this isn’t a complicated recipe…there are no tricky ingredients or steps. You can make the dough and have fresh cookies ready in less than half an hour, all with ingredients you likely already have in your pantry.
Should you fill thumbprint cookies before or after baking?
I really recommend adding the sauce before baking the cookies, but if you forget you can add it afterward (you’ll need to re-indent the cookies immediately after they come out of the oven with a rounded teaspoon if you wait)
Can I use any flavor of the sauce, jam, or jelly?
Sure can. Our favorites are cranberry and raspberry, but strawberry jam, blackberry jam, blueberry jam, and orange marmalade all work. If you want to go slightly more savory even tomato jam will work!
Can I refrigerate this dough ahead of time?
Absolutely! You can refrigerate it either before or after forming your thumbprints. Just make sure you cover it tightly so the dough doesn’t dry out—dry dough leads to cracking!
How long can you keep thumbprint cookies?
Store cookies covered at room temperature for 3 days or in the refrigerator for 6 days.
Can I freeze thumbprint cookies?
Absolutely! Thumbprint cookies will either have their indentions made either before or after baking. If that occurs before baking, you can do that before they’re frozen so that they’re ready to go when you’re ready to bake them.
I can’t imagine New Year without these lovely sweet Cranberry Thumbprint cookies. These Christmas cookies are so nice and I am sure that you will love them on the first bite. When my friends come over I have these sweets so we can enjoy them while we are spending time together. You can eat them with a cup of coffee or tea if you want so try to surprise someone with this easy recipe. Now, when your holiday preparations are over I can wish you to spend the holidays in peace and harmony with your friends and family and enjoy this Christmas dessert! Enjoy!
- 1 cup unsalted butter softened to room temperature
- ⅔ cup sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- 2¼ cup all-purpose flour
- 2 teaspoons cornstarch
- ½ teaspoon salt
- ½ cup cranberry sauce
- Place butter in the bowl of a stand mixer and beat until creamy.
- Scrape down the sides of the bowl add sugar and beat, gradually increasing mixer speed to medium-high until ingredients are well-combined
- Add egg yolk and vanilla extract and beat well.
- In a separate bowl, whisk together flour, cornstarch, and salt.
- With mixer on low speed, gradually add flour mixture to wet ingredients until completely combined. This dough will seem very dry and crumbly, so be sure to pause occasionally to scrape the sides and bottom of the bowl. If it starts to strain your mixer you can use your hands to finish working the dough together.
- Line two large baking sheets with parchment paper or silicon baking mats, set aside
- Shape dough into 1-inch balls, about 1 Tbsp each, and place 2-inches apart on parchment paper
- Make a small indentation with thumb or forefinger in each cookie (large enough to fit ¼ - ½ tsp of sauce). Fill each with ¼ - ½ tsp sauce.
- Chill in refrigerator 30 minutes
- Remove from the fridge
- Bake in prehead oven to 350 degrees about 14-15 minutes until barely golden brown around the edges
- Cool several minutes on baking sheet then transfer to a wire rack to cool.