These Sparkling Sugarplum Cranberry Cookies are sweet and festive treats perfect for any celebration! Bursting with tangy cranberries and a hint of sparkle, they’re sure to catch your eye.
I always love making these cookies during the holidays! The colorful sugars on top make them look extra special. Plus, who can resist a little cookie magic in their day? 🌟
Key Ingredients & Substitutions
Unsalted Butter: This adds richness and moisture. If you don’t have unsalted, regular butter works too, but reduce or omit the added salt in your recipe.
Cranberries: Fresh cranberries give a wonderful tartness. If they’re out of season, dried cranberries are a great substitute—just cut back a little on the sugar since they are sweeter.
Sugarplums: If you can’t find sugarplums, chopped dried prunes or any other dried fruit can work well. They provide a sweet depth to the cookies.
Sugars for Rolling: The sparkling sugar gives a great crunch and shine. If you don’t have it, try using regular granulated sugar or even colored sugar for a fun twist!
What’s the Best Way to Cream Butter and Sugar?
Creaming butter and sugar is key to making light, fluffy cookies. It helps incorporate air, making the cookies rise nicely. To do it right:
- Make sure your butter is at room temperature; it should be soft but not melted.
- Use a hand mixer or stand mixer for about 3-5 minutes. Start on low to avoid splatters, then increase to medium speed.
- Stop mixing when the mixture is pale and fluffy. This creates the perfect base for your cookie dough!
Taking the time to cream your butter and sugar well will really pay off in the texture of your cookies! Happy baking!
Sparkling Sugarplum Cranberry Cookies
Ingredients You’ll Need:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh or dried cranberries, chopped if large
- 1/2 cup chopped sugarplums or substitute with chopped dried plums/prunes
- 1/4 cup powdered sugar, for dusting
- 1/4 cup sparkling/crystal sugar, for rolling
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 12-15 minutes to bake. After baking, let the cookies cool for about 5 minutes before transferring them. In total, you should plan for about 30-40 minutes to have these delightful cookies ready!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven heats up, line your baking sheets with parchment paper to make cleanup easier later.
2. Cream the Butter and Sugar:
In a large mixing bowl, use a hand mixer (or a sturdy spoon) to cream together the softened butter and granulated sugar. Mix them until the mixture is light and fluffy, which should take about 3-5 minutes.
3. Add Egg and Vanilla:
Add in the large egg and teaspoon of vanilla extract to your butter-sugar mix. Beat everything together until it’s well incorporated and smooth.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This step ensures that your ingredients are blended evenly.
5. Mix Dry into Wet:
Slowly add the dry mixture to the butter mixture and mix until just combined. Be careful not to overmix as this can make the cookies tough.
6. Fold in the Fruits:
Gently fold in the chopped cranberries and sugarplums until they are evenly distributed throughout the cookie dough.
7. Form the Dough Balls:
Using a spoon or a small cookie scoop, form dough balls about 1 inch in diameter. This will give your cookies a nice, uniform shape.
8. Roll in Sugars:
Roll each dough ball in sparkling sugar first, then in powdered sugar to coat them fully. This gives the cookies that lovely festive sparkle!
9. Bake:
Place the coated dough balls onto your prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake for 12-15 minutes or until the edges are slightly firm.
10. Cool down:
Once out of the oven, let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
11. Enjoy:
Now, it’s time to enjoy your Sparkling Sugarplum Cranberry Cookies! Perfect for sharing or keeping all for yourself. Store any leftovers in an airtight container to keep them fresh.
*These cookies combine the tartness of cranberries with the sweet richness of sugarplums, all sparkling beautifully with crystallized sugar. Perfect for holiday celebrations or anytime you want a special treat!*
Can I Use Dried Cranberries Instead of Fresh?
Absolutely! Dried cranberries work well in this recipe. Just keep in mind they are sweeter, so you might want to reduce the granulated sugar slightly.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them in a sealed bag for up to 3 months—just thaw at room temperature before enjoying!
Can I Substitute the Sugarplums with Another Fruit?
Yes! If you can’t find sugarplums, chopped dried plums (prunes) or even chopped figs or apricots will work as great alternatives, providing sweetness and a delightful texture.
What If My Dough Is Too Sticky?
If your dough is too sticky to handle, you can chill it in the refrigerator for about 30 minutes. This will make it easier to form into balls and roll in sugar!
