Name: Cranberry Thumbprint Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 cup vegan butter (softened); 2/3 cup granulated sugar; 1/2 teaspoon vanilla extract; 2 cups all-purpose flour; 1/2 cup whole berry cranberry sauce

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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 vegan 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 use non-dairy Earth Balance brand sticks for baking. 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 – Vanilla 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 maple 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.

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