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!
Ingredients
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
Instructions
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.
Serve
Notes
Calories: 165kcal
Recipe by Yummiest Food Recipes at https://yummiestfood.com/cranberry-thumbprint-cookies-recipe/