These Sparkling Sugarplum Cranberry Cookies are a treat that will brighten your day! With sweet cranberries and a sugary sparkle, they’re fun and festive!
Key Ingredients & Substitutions
Unsalted Butter: Softened butter is key for a rich, creamy texture. If you’re in a pinch, you can use margarine, but butter gives the best flavor. For a dairy-free option, try using coconut oil or a plant-based butter as a substitute!
Dried Cranberries: These add tartness and sweetness. If you don’t have them, try using raisins or dried cherries for a similar chewy texture. You can also find unsweetened cranberries for a less sugary version.
Dried Sugarplums: Sugarplums give a unique sweetness. If they’re hard to find, finely chopped dried prunes can work well. They’ll still give a lovely flavor and softness to your cookies.
Sanding Sugar: Coarse sanding sugar adds a sparkling touch. If you don’t have it, you can mix regular sugar with a bit of food coloring or use sparkling white sugar for a festive flair!
What’s the Best Way to Cream Butter and Sugar?
Creaming butter and sugar is key for fluffy cookies! Here’s how to do it right:
- Ensure the butter is at room temperature for better creaming.
- Beat using a hand mixer or stand mixer on medium speed for about 3-4 minutes until it’s light and fluffy.
- This process can incorporate air, which helps the cookies rise slightly during baking.
Remember, the more air you whip in, the lighter your cookies will be!
Sparkling Sugarplum Cranberry Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) 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 dried sweetened cranberries
- 1/2 cup finely chopped dried sugarplums or dried plums (prunes)
For the Sparkling Coating:
- 1/4 cup coarse sanding sugar (for sparkling effect)
- Additional sanding sugar for rolling
How Much Time Will You Need?
This delightful cookie recipe will take about 15 minutes to prepare and an additional 10-12 minutes to bake. Be sure to let the cookies cool for a few minutes before moving them to a wire rack. In total, you’re looking at around 30 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats. This helps prevent the cookies from sticking and makes cleanup a breeze!
2. Cream the Butter and Sugar:
In a large bowl, cream together the softened butter and granulated sugar. Use a mixer to beat the mixture for about 3-4 minutes until it becomes light and fluffy. This fluffy texture is what makes your cookies soft and chewy!
3. Add the Egg and Vanilla:
Next, add the egg and vanilla extract to the mixture. Beat well to combine until everything is blended nicely.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. This step ensures that the baking powder is evenly distributed, which helps the cookies rise properly.
5. Mix the Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Don’t over-mix! We want a soft dough.
6. Fold in the Dried Fruits:
Now, gently fold in the chopped dried sugarplums and dried cranberries. This adds delightful bursts of flavor throughout your cookies!
7. Prepare the Sanding Sugar:
Pour some coarse sanding sugar into a small bowl. This is what will give your cookies that sparkling finish!
8. Form and Coat the Dough Balls:
Using a tablespoon or cookie scoop, form uniform dough balls. Roll each ball in the sanding sugar until they’re nicely coated and sparkly!
9. Arrange on Baking Sheets:
Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to give them room to spread while baking.
10. Bake the Cookies:
Bake your cookies in the preheated oven for 10-12 minutes. You’ll want them to be set, with lightly golden edges while the centers remain soft. The aroma will be heavenly!
11. Cool Down:
Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to wire racks. This cooling time helps them set nicely!
12. Serve and Enjoy!
Your Sparkling Sugarplum Cranberry Cookies are ready to enjoy! For an extra festive touch, you can dust them with a bit more sanding sugar before serving. Perfect for holiday gatherings or any time you want a treat!
These cookies are a delightful combination of tart cranberries and sweet sugarplums, all wrapped up in a beautiful sugary coating. Enjoy your baking!
Can I Use Fresh Cranberries Instead of Dried?
While fresh cranberries can be used, they are much more tart and will require additional sugar to balance the flavor. If you choose fresh cranberries, consider adding an extra 1/4 cup of sugar to the dough to enhance sweetness!
What Can I Substitute for Dried Sugarplums?
If you can’t find dried sugarplums, finely chopped dried figs or prunes will work well as alternatives. Both options will maintain a similar sweetness and texture in your cookies!
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature. They’ll stay fresh for up to 5 days. If you want to keep them longer, you can freeze them in a freezer-safe bag for up to 3 months. Just thaw before enjoying!
Can I Make This Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 2 days before baking. Just make sure to wrap it tightly in plastic wrap. When ready to bake, let it sit at room temperature for about 15 minutes before scooping and rolling.
