Description
Sparkling Sugarplum Cranberry Cookies are festive sugar cookies with tart dried cranberries, warm spices, and plum jam, rolled in sparkling sugar for a glistening, chewy holiday treat.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup dried cranberries
- 1/4 cup plum jam (or preserves)
- 1/4 cup sparkling sugar (for rolling)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract and plum jam, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the dried cranberries.
- Scoop the dough into tablespoon-sized balls, then roll each in sparkling sugar.
- Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Swap plum jam for raspberry or cherry preserves for a different flavor.
- Add white chocolate chips for extra sweetness.
- Use orange zest for a citrusy note.
- Store in an airtight container for up to 5 days at room temperature.
- Freeze baked cookies for up to 2 months.