Cranberry Sauce with Orange Thumbprint Cookies Recipe
Buttery shortbread and tart cranberry filling, holiday cookies that will become your favorite.
These Cranberry Sauce Thumbprint Cookies take that classic combo and give it a little glow-up. Fragrant citrus zest, warm spice, and a drizzle of creamy white chocolate to tie it all together.
They’re the perfect way to use up leftover cranberry sauce, but honestly? They taste so good, you might find yourself making cranberry sauce just for these cookies and enjoying them not only during the holiday season.
Looking for more Cranberry recipes?
How is this recipe different?
- Unique flavor – we added orange zest and cardamom to the dough.
- We used leftover homemade cranberry sauce – instead of store-bought jam.
- We finished with white chocolate drizzle – a creamy, sweet layer that balances the tart cranberries.
- We added coconut sugar to the dough – it gives the cookies a slightly deeper, caramel-like flavor and a warmer golden color.
Key Ingredients and Substitutions
Cranberry Sauce – adds a burst of tart sweetness and that beautiful ruby center that makes these cookies stand out. It provides both flavor and texture. Whole-berry sauce works best, but any leftover cranberry sauce will do. If yours is too runny, simmer it for a few minutes to thicken, then spoon it into the cookies. Raspberry or lingonberry jam can also be used.
Orange zest brightens the buttery dough and ties everything together with a hint of citrus. The zest cuts through the richness and enhances the cranberry’s natural tang. Fresh is key here. If oranges aren’t available, try lemon zest for a sharper citrus note or even a mix of orange and lime for a fun and unexpected twist.
Butter – the foundation of every great shortbread. It provides the cookies with a melt-in-your-mouth texture and a rich, golden flavor. Use high-quality unsalted butter for the best flavor balance, and ensure it’s softened, not melted. For a dairy-free alternative, use plant-based butter sticks (not margarine) for a similar texture and buttery flavor.
Cardamom – adds warmth, subtle spice, and a floral note that pairs beautifully with the orange and cranberry. Freshly ground cardamom will fill your kitchen with the aroma of the holidays. If you don’t have cardamom, substitute a pinch of cinnamon or nutmeg. You can also try a chai spice blend.
Other ingredients: all-purpose flour, coconut sugar, salt, vanilla extract, white chocolate, coconut oil,
Equipment you will need
- Mixing bowls
- Hand mixer or food processor
- Spatula or wooden spoon
- Microplane or fine grater
- Measuring cups and spoons
- Large baking sheet
- Small spoon or thumb
- Small saucepan
- Wire cooling rack
- Microwave-safe bowl or double boiler
- Piping bag, spoon, or fork
- Plastic wrap
Top Tips
Room-temperature butter is key – too cold, and it’s hard to cream; too soft, and cookies spread too much.
Chill the dough after shaping for neater thumbprints.
Cranberry sauce texture – if your leftover sauce is very runny, reduce it in a small saucepan over low heat for 5–10 minutes until slightly thickened.
Cardamom: Freshly ground will taste brighter and more aromatic than pre-ground.
How to make them:
- In the large bowl of your stand mixer, beat softened butter and coconut sugar on medium speed until creamy and smooth.
- Stir in vanilla extract and orange zest.
- In a separate bowl, whisk together flour, cardamom, and salt.
- Gradually, using low speed, add the flour mixture into the butter mixture until a soft dough forms. It should hold together but not be sticky.
- Form the dough into a disc, wrap in plastic, and chill in the fridge for 30 minutes. This helps the cookies keep their shape. Alternatively, you can first form the dough balls and refrigerate them before shaping.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop about 1 tbsp of dough per cookie, then roll into smooth 1-inch balls.
- Place the balls 2 inches apart on the prepared parchment paper-lined baking sheet.
- Use your thumb (or the back of a small measuring spoon) to press a shallow well in the center of each ball.
- Chill the shaped cookies another 10 minutes in the fridge if your dough has softened while rolling — this prevents spreading.
- Spoon about a teaspoon of cranberry sauce into each thumbprint well. Don’t overfill; a little mound is perfect.
- Bake for 12–14 minutes, until the edges are light golden brown but the cookies remain pale on top.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Melt white chocolate with a tiny bit of oil or cocoa butter in a double boiler or microwave (stir every 20–30 seconds to prevent burning).
- Once melted and smooth, use a spoon or a small piping bag to drizzle chocolate over cooled cookies.
- Let the chocolate set at room temperature or pop them into the fridge for 5–10 minutes.
Best ways to enjoy
With a cup of tea or coffee
As part of a holiday cookie tray
After-dinner treat
Giftable treat
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Storage instructions, reheating
Room Temperature:
Store your cranberry thumbprint cookies in an airtight container at room temperature for up to 5 days. Layer them with parchment paper to keep the drizzle and jam centers neat and smudge-free.
Refrigerator:
If your kitchen runs warm or you like a slightly firmer texture, pop them in the fridge. They’ll stay fresh for about 7–8 days. Just let them come to room temp before serving so the butter softens and the flavors shine.
Freezer:
These cookies freeze beautifully — both baked and unbaked!
- Baked cookies: Freeze in layers, separating with parchment, for up to 2 months. Thaw at room temp, then refresh for 5 minutes in a low oven (300°F) if you want them crisp again.
- Unbaked dough: Roll into balls, freeze on a baking sheet until solid, then store in a freezer bag. When you’re ready to bake, let them thaw slightly, then press in the centers and add the cranberry sauce.
Cranberry Sauce with Orange Thumbprint Cookies Recipe
Equipment
- mixing bowls
- hand or stand mixer
- spatula or wooden spoon
- Microplane or fine grater
- measuring cups and spoons
- baking sheet
- wire cooling rack
- Microwave-safe bowl or double boiler
- Piping bag, spoon, or fork
Ingredients
- 1 cup unsalted butter softened
- ½ cup coconut sugar (or fine cane sugar)
- 2 cups all-purpose flour
- ¼ tsp sea salt fine
- 1 tsp cardamom freshly ground if possible
- 1 tbsp orange zest about 1 medium orange
- 1 tsp vanilla extract
- ½ cup cranberry sauce
- 2 oz white chocolate chopped or chips
- 1 tsp neutral oil cocnut oil or cocoa butter
Instructions
- In the large bowl of your stand mixer, beat 1 cup unsalted butter and ½ cup coconut sugar on medium speed until creamy and smooth.
- Stir in 1 tsp vanilla extract and 1 tbsp orange zest.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 tsp cardamom, and ¼ tsp sea salt.
- Gradually, using low speed, add the flour mixture into the butter mixture until a soft dough forms. It should hold together but not be sticky.
- Form the dough into a disc, wrap in plastic, and chill in the fridge for 30 minutes. This helps the cookies keep their shape. Alternatively, you can first form the dough balls and refrigerate them before shaping.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop about 1 tbsp of dough per cookie and roll them into smooth 1-inch balls.
- Place the balls 2 inches apart on the prepared parchment paper-lined baking sheet.
- Use your thumb (or the back of a small measuring spoon) to press a shallow well in the center of each ball.
- Chill the shaped cookies another 10 minutes in the fridge if your dough has softened while rolling — this prevents spreading.
- Spoon about a teaspoon of ½ cup cranberry sauce into each thumbprint well. Don’t overfill; a little mound is perfect.
- Bake for 12–14 minutes, until the edges are light golden brown but the cookies remain pale on top.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Melt 2 oz white chocolate with 1 tsp neutral oil or coconut oil in a double boiler or microwave (stir every 20–30 seconds to prevent burning).
- Once melted and smooth, use a spoon or a small piping bag to drizzle chocolate over cooled cookies.
- Let the chocolate set at room temperature or pop them into the fridge for 5–10 minutes.
Notes
Nutrition
Did you make this recipe?
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Conclusion
This is not your classic thumbrint cookie recipe; it is much better.
These Cranberry Orange Thumbprint cookies are made with simple ingredients you already have on hand. The buttery crumble, tart-sweet cranberry center, and silky white chocolate drizzle make them festive, elegant, and irresistible. Go ahead and double the batch… future you will be glad you did.
FAQ
Can I use store-bought cranberry sauce?
Yes! Just make sure it’s not too runny. If it is, simmer it gently in a small saucepan for 5–10 minutes until slightly thickened so it holds in the cookie wells.
Can I make these cookies vegan or dairy-free?
You can swap butter for a plant-based vegan butter. The texture may be slightly different — a touch less crisp — but still delicious. Use dairy-free white chocolate for the drizzle.
Can I use another sweetener instead of coconut sugar?
Absolutely. Granulated sugar or light brown sugar works, though coconut sugar gives a warmer color and subtle caramel flavor.
Why are my shortbread cookies spreading too much?
Most likely, the dough was too soft or warm. Chill the dough before baking, and make sure your butter is soft but not melted. Also, don’t over-cream; just smooth and creamy is perfect.
Can I make mini thumbprints instead of regular size?
Yes! Reduce baking time slightly (8–10 minutes) and keep an eye on them — smaller cookies bake faster and brown quickly.
Can I make these ahead for a holiday cookie tray?
Definitely! You can prep the dough, shape and chill it in advance, bake when ready, and drizzle white chocolate just before serving. See the storage section for more tips.
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Oh, my, this crust!!! so buttery, so delicious with the hint of orange and cardamom. Best combo ever. The cranberry sauce filling, tart and delicious, pairs beautifully with the crust.