These Cranberry Thumbprint Cookies are made with my Cranberry Jam and can complete your sweet satisfaction. Buttery cookies with a sweet suprise in the middle once you take your first bite. Now is the time to bake these thumbprint cookies for your holidays treats!
CRANBERRY THUMBPRINT COOKIES
Tis’ the season to bake some of these sweet holiday cookies. What’s best about these thumbprint cookies are the cranberry fruit filling in the middle.
These buttery flavored cookies with the fruit filling will captivate your sweet tooth sensation!
Don’t worry if you don’t know how to make and bake these. These are easy to make and requires just a few ingredients.
Just scroll down and let’s JAM on this together!
THE COOKIES BREAKDOWN
- ALL PURPOSE FLOUR
- LIQUID EGG WHITES OR A WHOLE EGG
- UNSALTED BUTTER
- ORGANIC COCONUT PALM SUGAR
- VANILLA EXTRACT
- SALT
- CRANBERRY JAM – use my recipe or if use store bought jam or jelly. You can use any flavor too.
HOW TO MAKE CRANBERRY THUMBPRINT COOKIES
STEP 1
Mix everything in a mixing bowl except the cranberry jam. Cover the bowl with a lid or cling wrap.
STEP 2
Chill the dough in the fridge for 30 minutes before baking.
STEP 3
Preheat the oven to 350F. Line a baking sheet with parchment paper.
STEP 4
Roll the dough into balls 1 inch balls in diameter. Place the balls on the cookie sheets. Leave a few inches apart.
STEP 5
Press down on each ball of dough with your thumb to make a small dent into the center of the cookie. Fill each cookie with 1/2 teaspoon of jam. Bake for 12-15 minutes.
STEP 6
Place them on top of the baking rack to cool down. Pop one in your mouth and enjoy!
DIET TRENDSETTERS SUBSTITUTIONS
KETO OPTION – Replace all purpose flour for almond flour. I have not personally made these cookies with them so I’m not sure how much to use. Of course, use sugar free jam to keep the sugary contents low.
GO VEGAN – No need to use egg! You can still bake them. Just replace the butter with vegan butter.
GLUTEN FREE – For a gluten-free option, try this recipe with gluten free flour.
STORING THESE THUMBPRINT COOKIES
You can store these in an air tight container. It’ll last for about 3 days on the counter.
I personally put these in the fridge and eat them cold. I grab a cookie after a meal and it satisfies me.
Since you’re still voyeuring here, jump on these and try them out:
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AIGHT I’M OUTRO…
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Cranberry Thumbprint Cookies
These Cranberry Thumbprint Cookies are made with my Cranberry Jam and can complete your sweet satisfaction. Buttery cookies with a sweet suprise in the middle once you take your first bite. Now is the time to bake these thumbprint cookies for your holidays treats!
Ingredients
- 1 1/2 cup all purpose flour
- 2 tbsp liquid egg whites or 1 egg
- 1/2 cup unsalted butter, softened
- 1/2 cup organic coconut palm sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup cranberry jam
- 1 cup of #JAMMIN
Instructions
- Mix everything in a mixing bowl except the cranberry jam. Cover the bowl with a lid or cling wrap.
- Chill the dough in the fridge for 30 minutes before baking.
- Preheat the oven to 350F. Line a baking sheet with parchment paper.
- Roll the dough into balls 1 inch balls in diameter. Place the balls on the cookie sheets. Leave a few inches apart.
- Press down on each ball of dough with your thumb to make a small dent into the center of the cookie. Fill each cookie with 1/2 teaspoon of jam. Bake for 12-15 minutes.
- Place them on top of the baking rack to cool down. Pop one in your mouth and enjoy!
