Sparkling Sugarplum Cranberry Cookies
The smell of Sparkling Sugarplum Cranberry Cookies wafts through the house, filling each corner with warmth and sweetness. It’s a chill weekend morning where the world outside is crisp, but inside, my kitchen glows with the golden light of baking. We gather around the table, laughter mingling with the scent of melting butter and orange zest, reminding me of countless family gatherings filled with love and shared experiences. These cookies have become a part of our home, each bite wrapping us in a comforting hug, igniting memories of joyful moments and cozy afternoons.
Why This Sparkling Sugarplum Cranberry Cookies Means So Much
There is something so magical about pulling freshly baked cookies from the oven, and for me, Sparkling Sugarplum Cranberry Cookies always hold a special place in my heart. The first time I made these was during a chilly holiday season when my children were little. We spent the afternoon dancing around the kitchen to holiday tunes while we stirred, mixed, and baked together. The vibrant cranberries reminded me of colorful ornaments and the sweetness of time spent together.
As the cookies cooled on the rack, their colorful sparkle caught the light, transforming an ordinary afternoon into a cherished memory. This recipe came to me from a dear friend who shared her family traditions, and now it is part of ours. Each time I prepare this dough and the kitchen fills with that delightful aroma, I am transported back to those moments of joy, laughter, and connection. It’s more than just a recipe; it’s a way to pass down love through the generations.
The Simple Process Behind It
“Every time I stir this pot, it smells just like Sunday at home.”
Making Sparkling Sugarplum Cranberry Cookies is more than just following steps. It’s a rhythm that begins with gathering ingredients and feeling each component come together. The visual delight of frozen cranberries, the bright zest of orange, and the creamy richness of butter create a dance of colors on your counter.
As I measure out the flour, I can already envision the magical moment when everything comes together, forming a luscious dough that holds both sweetness and tartness. Each stir of the bowl is a promise of deliciousness to come. The sound of the electric mixer humming brings a comfort that is synonymous with home. From mixing to baking, every step invites you to savor the process and create something beautiful.
Ingredients You’ll Need
To create these delightful cookies, gather the following ingredients:
- 1 1/2 cups frozen cranberries
- 1 teaspoon orange zest
- 1/4 cup orange juice (divided)
- 2/3 cup unsalted butter
- 2/3 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder (aluminum free)
- 1/4 teaspoon salt
- 1/2 cup Craisins (dried cranberries)
Make sure to choose fresh cranberries if you can find them; they give a taste that is hard to replicate. If you like a hint of cozy aroma, don’t hesitate to add a little extra vanilla or cinnamon to the mix. The beauty of this recipe lies in its balance of flavors, so feel free to experiment with what you have on hand.
Step-by-Step Directions
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Measure frozen cranberries and allow them to defrost at room temperature for several hours or overnight in the refrigerator, until soft and juicy. The longer you can allow the berries to thaw and release their juices, the better. You can speed up the process by heating cranberries slightly over low heat on the stovetop or in short intervals in the microwave.
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Add the thawed cranberries and all their juices to a food processor or high-powered blender along with 2 tablespoons of orange juice and the orange zest. Blend until smooth.
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Measure out 2/3 cup of the cranberry orange mixture, adding additional orange juice if necessary to fill.
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Using a stand mixer or electric hand mixer, whip the room temperature butter and granulated sugar together until light and fluffy. This step is essential; it helps to create the right texture in your cookies.
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Add the cranberry orange mixture to the whipped butter. Continue to whip forcefully on high speed until the cranberry orange mixture is fully emulsified and incorporated into the butter.
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In a separate bowl, combine the all-purpose flour, baking powder, and salt. Reduce the mixer speed to low and gently stir the dry ingredients into the emulsified cranberry butter mixture. Be careful not to over mix.
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Once the dough is combined, fold in the dried cranberries, ensuring they are evenly distributed throughout the dough.
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Cover the cookie dough tightly with plastic wrap. Chill it in the refrigerator for at least 30 minutes, until it becomes stiff and no longer slack.
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Preheat your oven to 400 degrees Fahrenheit and prepare several baking sheets lined with parchment paper.
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Scoop cookie dough into small balls using a cookie scoop or a spoon. Roll each ball in granulated sugar or sparkling sugar until fully covered. Place them on the parchment-lined baking sheet, leaving space between each ball.
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Bake them in the preheated oven until the edges are lightly golden but not yet brown, about 8-10 minutes. The aroma will start filling your kitchen, a sure sign they are nearly ready.
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Remove the cookies from the oven and let them cool slightly on the tray before transferring them to wire racks to finish cooling.
Serving Sparkling Sugarplum Cranberry Cookies With Family Warmth
Once the cookies have cooled, it’s time to gather the family and share this delightful treat. We like to serve these cookies on a beautiful platter, dusted with a bit of extra sparkling sugar for a festive touch.
Imagine sitting around the table, each person grabbing a cookie, breaking it in half, and inhaling the sweet fragrance before the first bite. The texture is soft yet slightly crisped around the edges, and the tartness of the cranberries mingled with the sweetness of the sugar makes for a delightful contrast. We often enjoy these cookies with a warm cup of tea or hot chocolate, creating a sweetness that perfectly complements the cozy atmosphere.
After the hustle and bustle of the week, these cookies turn into a moment of peace, an invitation to slow down and connect. Whether it’s for a family brunch, an afternoon snack, or a quiet evening treat, these cookies are always met with joyful applause.
Storing Sparkling Sugarplum Cranberry Cookies for Tomorrow
One of the best parts about homemade cookies is sharing them over a few days. To keep these cookies fresh, store them in an airtight container at room temperature. They tend to stay soft and flavorful for several days.
If you have any leftovers, savor the changes that occur. The flavors often deepen overnight, allowing the subtle notes of orange and the tartness of the cranberries to come more alive. If you want to enjoy them warm, simply pop one in the microwave for a few seconds. It will bring back that fresh-baked aroma and the feeling of comfort all over again.
Amelia’s Kitchen Notes
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Ingredient Substitutions: If you do not have frozen cranberries, fresh cranberries work beautifully. Just ensure they’re rinsed and chopped roughly before proceeding. If you want to switch things up, consider adding white chocolate chips or pecans for added texture.
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Prep Shortcuts: You can prepare the cranberry mixture a day ahead. Just store it in the refrigerator until you are ready to mix the remaining ingredients. This not only saves time but gives the flavors a chance to meld together.
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Cleanup Tricks: To make cleanup easier, I like to line my counter with parchment paper while measuring ingredients. It keeps spills to a minimum and helps protect my kitchen surfaces.
Family Variations on Sparkling Sugarplum Cranberry Cookies
Over the years, our family has made this recipe our own. During the holiday season, we sometimes add a handful of chopped pecans for a delightful crunch. If it’s summertime, substituting the cranberries with fresh cherries or blueberries adds a fun twist that keeps things exciting.
Sometimes, we sprinkle a little cinnamon in the dough for warmth or even blend in some lemon zest alongside the orange for a zesty kick. Each variation feels familiar and special, bringing new experiences while holding tight to the memories this recipe has already created.
FAQs About Sparkling Sugarplum Cranberry Cookies
Can I make this ahead of time?
Absolutely! In fact, these cookies often taste even better the next day once the flavors have settled and come together. Prepare the dough and chill it a day ahead if that works for your schedule.
How should I store my cookies?
Keep the cookies in an airtight container at room temperature. They can also be frozen for up to three months. Just make sure they are cool before sealing them up to avoid moisture build-up.
What do I do if my dough is too sticky?
If your dough feels sticky after chilling, don’t worry; it’s a common occurrence. You can add a tablespoon of flour at a time until it reaches the right consistency.
A Final Thought
As I bring this recipe to you, I hope these Sparkling Sugarplum Cranberry Cookies bring a bit of warmth and inspiration into your kitchen, just as they do for mine. In the hustle of daily life, it’s the moments spent in the kitchen, surrounded by family, that truly matter. Watching the joy grow with each bite and each laugh makes everything worthwhile. So, gather your ingredients, invite the ones you love, and create something special together. Until the next recipe, may your kitchen always be filled with love.
Sparkling Sugarplum Cranberry Cookies
Ingredients
Method
- Measure frozen cranberries and allow them to defrost at room temperature for several hours or overnight in the refrigerator.
- Add thawed cranberries and all their juices to a food processor with 2 tablespoons of orange juice and the orange zest. Blend until smooth.
- Measure out 2/3 cup of the cranberry orange mixture. Add additional orange juice if necessary to fill.
- Using a stand mixer, beat the room temperature butter and granulated sugar together until light and fluffy.
- Add the cranberry orange mixture to the whipped butter and whip on high speed until fully incorporated.
- In a separate bowl, combine all-purpose flour, baking powder, and salt. Reduce mixer speed to low and stir the dry ingredients into the dough until just combined.
- Fold in the dried cranberries, ensuring they are evenly distributed.
- Cover the cookie dough with plastic wrap and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 400°F (200°C) and prepare baking sheets lined with parchment paper.
- Scoop cookie dough into small balls, roll in granulated sugar or sparkling sugar, and place on the baking sheet, leaving space between each.
- Bake for 8-10 minutes until the edges are lightly golden.
- Remove cookies from the oven and let cool slightly on the tray before transferring to wire racks.
