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Cranberry Thumbprint Cookies ~ These jewel-toned shortbread cookies are easy to make and perfect for the holiday season!

Cranberry Thumbprint Cookies

These jewel-toned shortbread cookies are easy to make and perfect for the holiday season!
5 from 10 votes
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Course: Dessert
Cuisine: American
Keyword: Christmas, cookies, dairy free, vegan, vegetarian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 30
Calories: 99kcal
Author: Holly Gray

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

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.

Nutrition

Calories: 99kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 49mg | Potassium: 13mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 290IU | Vitamin C: 0.05mg | Calcium: 1mg | Iron: 0.4mg
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