Description
The Sugarplum Cranberry Delight Cookies are a marvelous blend of tart cranberries and a hint of sweet orange, encapsulated in a soft, sugary cookie. This recipe crafts a festive, eye-catching treat perfect for holiday gatherings, but its delightful flavors are suitable for any event or simply as a delectable snack throughout the year.
Ingredients
- 1 ½ cups frozen cranberries
- 1 teaspoon orange zest
- ¼ cup orange juice, divided
- ⅔ cup unsalted butter, room temperature
- ⅔ cup granulated sugar, plus extra for rolling
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup Craisins dried cranberries
Step-by-step Directions
1. Preparing the Cranberries
Start by measuring the frozen cranberries and allowing them to defrost at room temperature for several hours or overnight in the refrigerator. Alternatively, for a quicker preparation, slightly warm the cranberries on the stovetop or in the microwave at short intervals.
2. Blending the Fruit Mixture
Once thawed, transfer the cranberries and their juices into a food processor or high-powered blender. Add 2 tablespoons of orange juice and the orange zest, blending until smooth. Measure out ⅔ cup of the cranberry-orange mixture, adding more orange juice if needed to achieve the required volume.
3. Creaming Butter and Sugar
Using a stand mixer or an electric hand mixer, whip the room temperature butter and granulated sugar together until the mixture is light and fluffy.
4. Mixing Wet and Dry Ingredients
Add the cranberry-orange mixture to the whipped butter and continue mixing at high speed until fully incorporated. In a separate bowl, whisk together the flour, baking powder, and salt. Reduce the mixer speed to low and cautiously mix in the dry ingredients, avoiding overmixing. Fold in the dried cranberries last.
5. Chilling the Dough
Cover the cookie dough tightly with plastic wrap and refrigerate until firm, at least 30 minutes.
6. Baking
Preheat the oven to 400 degrees Fahrenheit and line several baking sheets with parchment paper. Scoop the chilled cookie dough into small balls, roll them in granulated sugar, and arrange on the prepared baking sheets. Bake in the preheated oven for 8-10 minutes or until the edges are lightly golden. Avoid over-browning.
7. Cooling
Remove the cookies from the oven and allow them to cool slightly on the sheets before transferring to wire racks to cool completely.
Servings & Preparation Time
This recipe yields approximately 24 cookies. Preparation time is around 20 minutes, plus additional time for chilling, and cooking time is 10 minutes per batch.
Tips for Storage & Reheating
- Store the cooled cookies in an airtight container at room temperature for up to 1 week.
- For longer storage, freeze the cookies in a single layer on a baking sheet before transferring to a freezer-safe container, where they can be stored for up to 3 months.
- To reheat, place cookies on a baking sheet in a preheated oven at 300 degrees Fahrenheit for a few minutes until warm. This will also help restore their texture if they have been frozen.
Conclusion
The effortless elegance of these Sugarplum Cranberry Delight Cookies makes them a splendid addition to your culinary repertoire, fusing the zest of oranges with the tartness of cranberries for a mouthwatering treat. Whether for a special occasion or a cozy night in, these cookies promise satisfaction with every bite.
Print
Sugarplum Cranberry Delight Cookies
- Total Time: 7 minute
- Yield: 24 cookies 1x
Description
The Sugarplum Cranberry Delight Cookies are a marvelous blend of tart cranberries and a hint of sweet orange, encapsulated in a soft, sugary cookie. This recipe crafts a festive, eye-catching treat perfect for holiday gatherings, but its delightful flavors are suitable for any event or simply as a delectable snack throughout the year.
Ingredients
- 1 ½ cups frozen cranberries
- 1 teaspoon orange zest
- ¼ cup orange juice, divided
- ⅔ cup unsalted butter, room temperature
- ⅔ cup granulated sugar, plus extra for rolling
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup Craisins dried cranberries
Instructions
- Preparing the Cranberries Start by measuring the frozen cranberries and allowing them to defrost at room temperature for several hours or overnight in the refrigerator. Alternatively, for a quicker preparation, slightly warm the cranberries on the stovetop or in the microwave at short intervals.
- Blending the Fruit Mixture Once thawed, transfer the cranberries and their juices into a food processor or high-powered blender. Add 2 tablespoons of orange juice and the orange zest, blending until smooth. Measure out ⅔ cup of the cranberry-orange mixture, adding more orange juice if needed to achieve the required volume.
- Creaming Butter and Sugar Using a stand mixer or an electric hand mixer, whip the room temperature butter and granulated sugar together until the mixture is light and fluffy.
- Mixing Wet and Dry Ingredients Add the cranberry-orange mixture to the whipped butter and continue mixing at high speed until fully incorporated. In a separate bowl, whisk together the flour, baking powder, and salt. Reduce the mixer speed to low and cautiously mix in the dry ingredients, avoiding overmixing. Fold in the dried cranberries last.
- Chilling the Dough Cover the cookie dough tightly with plastic wrap and refrigerate until firm, at least 30 minutes.
- Baking Preheat the oven to 400 degrees Fahrenheit and line several baking sheets with parchment paper. Scoop the chilled cookie dough into small balls, roll them in granulated sugar, and arrange on the prepared baking sheets. Bake in the preheated oven for 8-10 minutes or until the edges are lightly golden. Avoid over-browning.
- Cooling Remove the cookies from the oven and allow them to cool slightly on the sheets before transferring to wire racks to cool completely.
- Prep Time: 20 minutes
- Cook Time: 10 minutes per batch