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+ servings
cranberry thumbprint cookies on a baking sheet

Cranberry Thumbprint Cookies

Course Bakery
Cuisine American
Keyword Baking, christmas, cookies, Cranberry
Prep Time 10 minutes
Cook Time 20 minutes
Servings 24 Cookies


  • 1 cup unsalted butter
  • cup granulated white sugar
  • 1 tsp orange zest
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 2 egg yolks
  • 2 ½ cups all-purpose flour
  • ½ cup cranberry sauce
  • ½ cup white chocolate chips
  • powdered sugar, for dusting


  • Pre-heat oven to 350°F. Line two baking sheets with parchment paper. Set aside.
  • In a stand mixer, mix the butter and sugars till smooth.
  • Beat in the zest, vanilla, and egg yolks.
  • Slowly add in the flour to the dough and mix till it comes together. The dough should be light in color, soft, but not sticky.
  • Shape the dough into 1-inch dough balls. Place on baking sheet 1-inch apart.
  • Use your thumb to make an indent in the center of each cookie. Bake for 20 minutes.
  • Remove cookies from the oven and allow them to cool. Once cool, add cranberry sauce evenly to indents of the cookies.
  • Melt the white chocolate chips in the microwave in 20 second intervals until smooth. Drizzle white chocolate over the cookies.