These Sparkling Sugarplum Cranberry Cookies are a true treat! With a fun mix of sweet cranberries and a touch of sparkle on top, they are perfect for any festive gathering.
They’re soft and chewy, filled with fruity goodness. I love enjoying these cookies with a warm drink; it really adds to the cozy vibe of the season! 🍪✨
Key Ingredients & Substitutions
Unsalted Butter: Softened butter gives a rich flavor and helps in creaming. If you’re in a pinch, you can use margarine or coconut oil. Just remember that the texture might change slightly.
Dried Cranberries: These add a tartness that balances the sweetness. If you’re looking for a different flavor, try using dried cherries or raisins. They provide a nice twist!
Sugarplums or Dried Plums: While optional, they bring a unique sweetness. If unavailable, use additional dried cranberries or chopped dates as a substitute for a similar effect.
Ground Cinnamon: This warm spice adds depth to the cookies. Feel free to skip it or try using nutmeg or allspice if you want a different flavor profile.
Colored Sanding Sugar: It gives a pretty finish. If you can’t find it, regular granulated sugar works fine for rolling. Or, mix in some food coloring with sugar for a fun DIY option!
How Do I Get My Cookies to Be Soft and Chewy?
To achieve that perfect soft and chewy texture, proper mixing and baking times are key. Here’s what to keep in mind:
- Cream the butter and sugar until fluffy, which helps incorporate air into the dough.
- Don’t over-mix the batter after adding the dry ingredients. Mix just until combined to prevent tough cookies.
- Keep an eye on your baking time! Take them out when the edges are lightly brown, even if they look a little soft in the center. They will continue to cook while cooling.
- Let them cool on the baking sheet for a few minutes, so they firm up without hardening too much.
By following these steps, you’ll create delightful cookies that are sure to impress everyone! Enjoy baking!
How to Make Sparkling Sugarplum Cranberry Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar (plus extra for rolling)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup dried cranberries, chopped roughly
- ½ cup sugarplums or chopped dried plums (optional)
- ½ teaspoon ground cinnamon (optional, for warm spice note)
For the Sparkling Topping:
- Colored sanding sugar or coarse sugar for sparkling topping (white or light purple is nice)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 12-15 minutes to bake, plus cooling time. Overall, you should plan for around 30-40 minutes from start to finish, including baking and the fun of cooling down before enjoying your cookies!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and 1 cup of granulated sugar using an electric mixer. Mix until the mixture is light and fluffy, making sure to scrape down the sides of the bowl.
3. Add Egg and Vanilla:
Beat in the egg and vanilla extract into the butter-sugar mixture until everything is well combined and smooth.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon (if you’re using it). This will ensure the baking powder is evenly distributed throughout the flour.
5. Mix Dry and Wet Ingredients:
Gradually add the dry ingredient mixture to the wet mixture. Stir gently with a spatula or wooden spoon until just combined—be careful not to over-mix!
6. Fold in Fruits:
Carefully fold in the chopped dried cranberries and optional sugarplums (or dried plums) into the dough, so they are evenly distributed without breaking them apart.
7. Form Cookie Dough Balls:
Using a tablespoon or cookie scoop, portion out the dough to form balls. Roll each ball in granulated sugar to coat completely.
8. Arrange on Baking Sheet:
Place the coated dough balls on the prepared baking sheet, leaving about 2 inches between each to allow room for spreading while baking.
9. Add Sparkling Sugar:
Just before popping the cookies in the oven, sprinkle each one generously with sanding or coarse sugar to give them a beautiful and sparkly finish.
10. Bake and Cool:
Bake in the preheated oven for 12-15 minutes, or until the cookies are set and the edges are lightly golden. The centers should still look slightly soft. After baking, let them cool on the baking sheet for about 5 minutes.
11. Transfer to Wire Rack:
Gently transfer the cookies to a wire rack to cool completely—this will help them maintain their chewy texture!
12. Serve and Enjoy:
Once cooled, it’s time to dig in! These delightful cookies are wonderfully vibrant, fruity, and perfect for sharing with friends and family during the holidays. Pair them with your favorite festive drink and enjoy!
These Sparkling Sugarplum Cranberry Cookies are sure to become a holiday favorite with their soft center and sparkling finish! Enjoy your baking adventure!
Can I Use Fresh Cranberries Instead of Dried?
Fresh cranberries can be used, but you’ll want to cook them down a bit first because they’re much more tart. Simmer them with a little sugar until softened, then chop and fold them into the dough. Keep in mind, this may alter the texture and moisture level of the cookies.
What Can I Substitute for Sugarplums?
If you can’t find sugarplums, feel free to replace them with extra dried cranberries, chopped dates, or raisins. These substitutes will still add a delicious sweetness and texture to your cookies!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them for longer, refrigerate them, where they will last for about a week. Just remember to bring them back to room temperature before enjoying!
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the unbaked cookie dough. Just scoop and roll the dough balls, freeze them on a baking sheet until firm, then transfer them to a freezer-safe bag or container. They’ll stay fresh for up to 3 months. When you’re ready to bake, no need to thaw; just bake them a little longer until they’re golden!