Cranberry Sauce Thumbprint Cookies Recipe Easy Holiday Treat

There’s something magical about the holidays—the twinkling lights, the smell of fresh pine, and of course, the sweet aroma of baked cookies wafting through the kitchen. But if you’re looking for a cookie recipe that’s not just another sugar or gingerbread cookie, let me introduce you to these irresistible cranberry sauce thumbprint cookies. They’re tart, buttery, and the perfect festive addition to your holiday dessert table. Honestly, they’re so good, you might want to make a double batch because they disappear fast!

I first discovered this recipe one Christmas when I had leftover cranberry sauce and didn’t want it to go to waste. A little experimenting led to these beauties, and they’ve been a holiday tradition ever since. They’re gorgeous to look at, easy to make, and the perfect balance of sweet and tangy. Plus, they’re a great way to use up any extra cranberry sauce that’s hanging out in your fridge after a holiday meal. Let’s dive into why these cookies deserve a spot in your holiday baking lineup.

Why You’ll Love This Recipe

• Festive and beautiful: The bright red cranberry sauce center looks stunning against the golden cookie base—perfect for holiday gatherings.
• Easy to make: This recipe comes together quickly with simple ingredients. You don’t need to be a seasoned baker to nail these cookies.
• Amazing flavor combination: The buttery, crumbly cookie pairs perfectly with the tartness of cranberry sauce. It’s a match made in holiday heaven.
• Versatile: You can use homemade cranberry sauce or store-bought—whatever you have on hand. Plus, there are endless ways to customize the flavor.
• Perfect for gifting: Package these cookies up in a pretty tin or festive bag, and you’ve got a thoughtful homemade gift that everyone will love.

What sets this recipe apart is its simplicity and adaptability. Whether you’re hosting a big family dinner or looking for a fun baking project to do with the kids, these cookies fit the bill. They’re also great for cookie swaps or just keeping around for snacking while wrapping presents. Trust me, they’ll be a hit wherever you bring them.

What Ingredients You Will Need

This recipe uses staple ingredients you probably already have in your kitchen, along with a jar of cranberry sauce for that festive touch. Here’s what you’ll need:

• Unsalted butter, softened: Gives the cookies their rich, buttery flavor. (Room temperature is key!)
• Granulated sugar: Adds sweetness and helps the cookies crisp up slightly.
• Egg yolks: These add richness and help bind the dough together.
• Vanilla extract: A classic addition that enhances the flavor of the cookies.
• All-purpose flour: The base of your cookie dough. For gluten-free, you can substitute with a 1:1 gluten-free flour blend.
• Salt: Just a pinch to balance the sweetness and enhance the flavor.
• Cranberry sauce: You can use homemade or store-bought. If you’re making it at home, go for a thick, chunky consistency so it holds its shape.

If you’re feeling adventurous, you can add a pinch of cinnamon or orange zest to the dough for extra holiday flair. And if you’re out of cranberry sauce, try substituting with raspberry jam or apricot preserves—both are delicious alternatives!

Equipment Needed

Good news: you don’t need fancy tools to make these cookies. Here’s what you’ll need:

• Mixing bowls: One large bowl for the dough and a smaller one for the cranberry sauce.
• Electric mixer: A stand mixer or hand mixer will work perfectly to cream the butter and sugar.
• Measuring cups and spoons: Precision is key in baking, so make sure you measure everything accurately.
• Baking sheets: Line them with parchment paper to prevent sticking.
• Small cookie scoop: Helps make uniform-sized cookies.
• Teaspoon or your thumb: For making the signature “thumbprint” in each cookie.

If you don’t have a mixer, you can mix everything by hand—it’ll just take a little more elbow grease. And if you don’t have a cookie scoop, a tablespoon will do just fine!

How to Make Cranberry Sauce Thumbprint Cookies

1. Preheat your oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Make the dough: In a large mixing bowl, cream together 1 cup (227g) of unsalted butter and 3/4 cup (150g) of granulated sugar until light and fluffy, about 2-3 minutes. Add 2 egg yolks and 1 teaspoon of vanilla extract, and mix until combined.
3. Add the dry ingredients: Gradually mix in 2 cups (250g) of all-purpose flour and 1/4 teaspoon of salt. The dough should come together and be slightly soft but not sticky.
4. Form the cookies: Using a small cookie scoop or tablespoon, portion out the dough and roll each piece into a ball. Place the balls about 2 inches apart on the prepared baking sheets.
5. Make the thumbprints: Using your thumb or the back of a teaspoon, gently press into the center of each dough ball to create an indent. Be careful not to press too hard—you don’t want to crack the dough.
6. Add the cranberry sauce: Spoon about 1/2 teaspoon of cranberry sauce into the center of each cookie. Don’t overfill, as the sauce may spill over while baking.
7. Bake: Place the cookies in the oven and bake for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack.
8. Cool completely: Let the cookies cool completely before serving or storing. Trust me, the wait is worth it!

Pro tip: If your cranberry sauce seems too runny, you can thicken it up by simmering it on the stove for a few minutes until it reduces slightly. This helps the cookies look extra neat and keeps the filling from spreading.

Cooking Tips & Techniques

• Make sure your butter is softened but not melted, as this will impact the texture of the cookies.
• Chill the dough for 30 minutes if it feels too soft or sticky—it makes handling easier.
• Don’t skip the parchment paper! It prevents the cookies from sticking and makes cleanup a breeze.
• Use a thick cranberry sauce to avoid any runny messes. Homemade is great, but store-bought works just as well—just look for one with a jam-like consistency.
• If you’re baking on a humid day, add an extra tablespoon of flour to the dough for better structure.

These cookies are forgiving, so even if your thumbprints aren’t perfect, they’ll still taste amazing. And if you accidentally overfill one with cranberry sauce, it’ll just be extra jammy—no complaints there!

Variations & Adaptations

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend. They’ll still turn out beautifully!
• Different fillings: Try swapping cranberry sauce for raspberry jam, apricot preserves, or even lemon curd for a citrusy twist.
• Make it vegan: Use vegan butter and replace the egg yolks with flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg yolk).
• Chocolate lovers: Add a drizzle of melted white or dark chocolate over the cooled cookies for extra holiday flair.

One year, I added a sprinkle of orange zest to the dough and topped the cranberry sauce with a tiny piece of candied orange peel—it was a hit! Feel free to play around with flavors and make this recipe your own.

Serving & Storage Suggestions

These cranberry sauce thumbprint cookies are best served at room temperature, paired with a warm cup of tea, coffee, or hot cocoa. If you’re hosting a holiday party, arrange them on a festive platter for a stunning display—they’re guaranteed to be the star of the dessert table.

For storage:

• Room temperature: Store the cookies in an airtight container for up to 5 days.
• Refrigerator: Extend their shelf life by keeping them in the fridge for up to 10 days.
• Freezer: Freeze in a single layer and transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.

To reheat, simply let them come to room temperature or pop them in the microwave for 10 seconds. They’ll taste freshly baked!

Nutritional Information & Benefits

While thumbprint cookies are a treat, these cranberry sauce cookies offer a few perks:

• Calories: Approximately 120 calories per cookie.
• Key nutrients: Cranberries are rich in antioxidants and vitamin C, making them a great addition to holiday indulgence.
• Dietary considerations: These cookies can easily be adapted to be gluten-free or vegan.

If you’re mindful of sugar intake, you can opt for a low-sugar cranberry sauce or make your own at home using natural sweeteners.

Conclusion

If you’re looking for a holiday cookie recipe that ticks all the boxes—delicious, festive, easy to make, and endlessly customizable—these cranberry sauce thumbprint cookies are the answer. They look like little jewels on your dessert table and taste even better than they look.

Cranberry Sauce Thumbprint Cookies Recipe Easy Holiday Treat

Print Recipe

Tart, buttery, and festive cookies with a cranberry sauce center, perfect for holiday gatherings and gifting.

• Author: paula
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup (227g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 2 egg yolks
• 1 teaspoon vanilla extract
• 2 cups (250g) all-purpose flour
• 1/4 teaspoon salt
• Cranberry sauce (homemade or store-bought, thick and chunky)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together 1 cup (227g) of unsalted butter and 3/4 cup (150g) of granulated sugar until light and fluffy, about 2-3 minutes.
3. Add 2 egg yolks and 1 teaspoon of vanilla extract, and mix until combined.
4. Gradually mix in 2 cups (250g) of all-purpose flour and 1/4 teaspoon of salt. The dough should come together and be slightly soft but not sticky.
5. Using a small cookie scoop or tablespoon, portion out the dough and roll each piece into a ball. Place the balls about 2 inches apart on the prepared baking sheets.
6. Using your thumb or the back of a teaspoon, gently press into the center of each dough ball to create an indent. Be careful not to press too hard to avoid cracking the dough.
7. Spoon about 1/2 teaspoon of cranberry sauce into the center of each cookie. Don’t overfill, as the sauce may spill over while baking.
8. Place the cookies in the oven and bake for 12-15 minutes, or until the edges are lightly golden.
9. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack.
10. Let the cookies cool completely before serving or storing.

Notes

[‘Make sure your butter is softened but not melted to ensure the right texture.’, ‘Chill the dough for 30 minutes if it feels too soft or sticky.’, ‘Use a thick cranberry sauce to avoid runny messes.’, ‘Add a pinch of cinnamon or orange zest to the dough for extra holiday flair.’, ‘If baking on a humid day, add an extra tablespoon of flour to the dough for better structure.’]

Nutrition

• Serving Size: 1 cookie
• Calories: 120
• Sugar: 8
• Sodium: 40
• Fat: 7
• Saturated Fat: 4
• Carbohydrates: 14
• Protein: 1

Keywords: cranberry sauce cookies, holiday cookies, thumbprint cookies, festive dessert, easy baking recipe