Cranberry Thumbprint Cookies
Elevate your holiday baking with festive Cranberry Thumbprint Cookies. Made with just four simple ingredients, these cookies are absolutely irresistible!
Servings: 30 people
Ingredients
- 6 tbsp butter or vegan butter
- 1/2 cup sugar or a natural sweetener you prefer
- 1 tsp vanilla extract
- 2 1/2 cups almond flour
- ½ cup homemade cranberry sauce or sugar-free cranberry jam
Instructions
- Pre-heat the oven to 350˚F. Line one large baking sheet with parchment paper or a silicone baking mat.
- In the bowl of a standard electric mixer fitted with the whisk attachment, beat the butter and sugar at medium speed until it becomes fluffy. Then add the vanilla extract and whisk until well combined.
- Add ½ cup of almond flour at a time. Notice that the dough will be a little crumby, but it will stick when pressed together.
- After adding all the almond flour and everything is well combined, scoop about 1 tablespoon of the dough and shape it into balls. Make an indentation with your thumb into each ball. The dough will probably crack a little when you press your thumb into it. You can re-seal some cracks by smoothing it out with your fingers. But know that it’s totally fine to have a few cracks.
- Bake for about 12-14 minutes or until they are golden brown. The cookies will be very fragile when you remove from the oven. So, allow them to cool down for about 10 minutes before handling them.
- Fill each cookie with a 1/2 teaspoon of homemade cranberry sauce or cranberry jam. Enjoy!
Video
Notes
- The cookie dough was adapted from the blog Wholesome Yum.
- To store: Store the cookies for up to 5 days in an airtight container in the fridge.
- To freeze: After baking, flash freeze the cookies before transferring them to a freezer-safe bag for up to 3 months.
Nutrition
Serving: 1/30 | Calories: 76kcal | Carbohydrates: 5g | Protein: 2g | Fat: 7g | Sodium: 1mg