Cranberry Thumbprint Cookies ~
These jewel-toned shortbread cookies are a festive and delicious way to use leftover cranberry sauce from Thanksgiving and kick off the Christmas baking season!
Shortbread Thumbprint Cookies
I like this recipe because I love everything cranberry, especially during the holidays. I get excited when grocery stores finally begin putting fresh cranberries and can’t wait to start making things like Cranberry Banana Bread and Cranberry Coffee Cake.
And all the cookies! Thumbprint cookies are one of those classic treats that are so easy to make and everyone loves them. These cookies are also perfect for gifting. They’re easy to stack and will keep well for a few days in a gift bag or container.
Ingredients for Cranberry Thumbprint Cookies
You will need:
- 1 cup butter, softened
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup whole berry cranberry sauce
Ingredient Notes
- Butter – I used a vegan butter. For best results, use butter that has been softened to room temperature. Do not use melted butter! Melted butter will cause the cookies to spread and flatten in a way that we do not want for these cookies.
- Sugar – Plain white sugar works great and adds just the right touch of sweetness.
- Vanilla Extract – maple extract or almond extract will also work well for this recipe.
- Flour – I use regular all-purpose flour and have not tested this recipe with any other type.
- Cranberry Sauce – I like the appearance and texture of whole berry sauce. Jellied cranberry sauce straight from the can will also work just fine.
How to Make Cranberry Thumbprint Cookies
STEP ONE: Preheat the oven to 350°F.
STEP TWO: Add the butter, 2/3 cup sugar, and vanilla extract to a medium mixing bowl. Using a hand mixer, beat on medium speed for 1 minute, until combined.
STEP THREE: Add the flour and continue beating for an additional 2 minutes, until combined. The dough will be crumbly.
STEP FOUR: Shape the dough into 1-inch balls. Use your thumb or a small spoon to make an indentation in the center of each cookie. The dough may crack slightly.
STEP FIVE: Fill each indentation with a heaping 1/4 teaspoon cranberry sauce.
STEP SIX: Bake for 15 minutes, or until the edges are lightly browned. Let stand on the cookie sheet to set for 2 minutes then remove to a cooling rack. Cool completely and serve.
More Vegan Christmas Cookie Recipes You’ll Love!
- Gingerbread Crinkle Cookies
- Cranberry Orange Shortbread Cookies
- Sugared Shortbread Cookies
- Eggnog Cookies
- Cake Mix Cookies
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Cranberry Thumbprint Cookies
Ingredients
- 1 cup butter softened
- 2/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup whole berry cranberry sauce
Instructions
- Preheat the oven to 350°F.
- Add the butter, 2/3 cup sugar, and vanilla extract to a medium mixing bowl. Using a hand mixer, beat on medium speed for 1 minute, until combined.
- Add the flour and continue beating for an additional 2 minutes, until combined. The dough will be crumbly.
- Shape the dough into 1-inch balls. Use your thumb or a small spoon to make an indentation in the center of each cookie. The dough may crack slightly.
- Fill each indentation with a heaping 1/4 teaspoon cranberry sauce.
- Bake for 15 minutes, or until the edges are lightly browned. Let stand on the cookie sheet to set for 2 minutes then remove to a cooling rack. Cool completely and serve.
Natalie
These cookies remind me of my grandmothers, can`t wait to make them, thanks!
Katie
These cookies are an absolute dream! perfect vegan cookie recipe for Christmas!
Theresa
I’m so confused about the maple extract addition in the directions. I don’t actually know what that is, and I don’t see a reference to it in the post.
Please help!
thiswifecooks
Hi Theresa ~ Maple extract is like vanilla extract – but maple flavored. Look for it on the baking aisle with other extracts such as vanilla, peppermint, and almond extract. I hope this is helpful!
Frances Tous
The recipe procedure says to Dd maple extract but the quantity is not listed in the ingredients list.
thiswifecooks
Vanilla or maple extract both work well. I’ve update the post to be more clear. 🙂
AnneM
Delicious cookies. As mentioned in the recipe, the dough is quite crumbly, but it does hold together when mixed by hand.
I do wonder if they should be stored in the fridge?
thiswifecooks
Hi Anne ~ These cookies are fine in an airtight container at room temperature for a few days. However, I think they should be just fine in the fridge too and may even last longer that way.😊
Dawna
Just what I was looking for. I am very happy with how they turned out. Delicious cookie recipes.
Tomasz
Ever try to mix in a little cranberry sauce juice from the homemade cranberry sauce jar into each ball? Some said the cookie was a bit dry to them. Not sure if it’s a good idea.
thiswifecooks
It is a shortbread cookie so supposed to be a little crumbly… I have not tried adding cranberry juice but would be interested to hear how that turns out if you decide to try it.
Hannah
So good!! My family and I are in love with these cookies plus it’s very simple to make!! I used regular butter and it works just fine. I also added more cranberry sauce because we had so much leftover. Thank you for the recipe!! Will definitely will make again XD
thiswifecooks
Thank you so much, Hannah! 🙂