Cranberry Thumbprint Cookies

Elevate your holiday baking with festive Cranberry Thumbprint Cookies. Made with just four simple ingredients, these cookies are vegan, gluten-free, and absolutely irresistible!

Course Dessert

Cuisine American

Keyword Cranberry Cookies, Cranberry Thumbprint Cookies, thumbprint cookies

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 76kcal

Author Olivia Ribas

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

US Customary - Metric

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 easily fill the middle of the cookies with cranberry sauce or jam, you can use a piping bag or a zip-top bag with the corner cut.
As the cookies will be soft and crumbly right out of the oven, let them fully cool before transferring them.
These cookies do not spread a lot in the oven, so feel free to fit more on the baking sheet.
You can use leftover cranberry sauce from the holidays, or a jar of cranberry jam from the grocery store.
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.

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