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Sparkling Cranberry Shortbread Thumbprint Cookies

Buttery shortbread thumbprint cookies filled with tangy cranberry jam and finished with sparkling sugar for a festive holiday treat.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 210

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened
  • 0.66 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 0.25 tsp salt
Filling & Finish
  • 0.75 cup cranberry jam
  • 0.33 cup granulated sugar for rolling

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Cream butter and powdered sugar until light and fluffy. Mix in vanilla extract.
  3. Add flour and salt, mixing until a soft dough forms.
  4. Roll dough into balls, coat in granulated sugar, and place on baking sheets.
  5. Press thumbprints into each cookie and fill with cranberry jam.
  6. Bake for 12–14 minutes until edges are set. Cool on wire racks.

Notes

Use thick cranberry preserves for best results and avoid overfilling the centers.