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Cranberry Orange Marmalade Thumbprint Cookies

These cranberry orange marmalade thumbprint cookies are a delightful combination of sweet and tart flavors, perfect for holiday gatherings or casual coffee breaks.
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Prep Time 25 minutes
Cook Time 16 minutes
Total Time 41 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 160
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter, softened to room temperature Let butter soften to room temperature for best results.
  • 3/4 cup granulated sugar
  • 2 large egg yolks At room temperature for best incorporation.
  • 1 tsp pure vanilla extract
  • 1 tbsp orange zest
  • 2 1/4 cups all-purpose flour, spooned and leveled Spoon flour into measuring cup for accuracy.
  • 1/4 tsp fine sea salt
For the filling
  • 1/2 cup orange marmalade
  • 1/2 cup whole-berry cranberry sauce Mix well with orange marmalade.
Optional glaze
  • 1/2 cup powdered sugar
  • 1-2 tsp fresh orange juice Adjust for desired consistency.

Method
 

Creaming the Dough
  1. In a large bowl, beat the softened butter and sugar with a hand mixer on medium speed for 2 to 3 minutes, until the mixture looks light and fluffy.
Incorporating Other Ingredients
  1. Beat in the egg yolks one at a time, then mix in the vanilla and orange zest until fully combined.
Mixing and Chilling the Dough
  1. Whisk together the flour and salt in a separate bowl, then gradually add to the butter mixture on low speed until a soft dough forms. Cover the dough and refrigerate for 30 minutes.
Shaping, Filling, and Baking
  1. Preheat the oven to 350°F and line two baking sheets with parchment paper. Roll the dough into 24 balls, about 1 1/2 tablespoons each, and place them on the sheets.
  2. Press a deep indentation into the center of each ball, then fill with about 1/2 teaspoon of the cranberry-orange mixture. Bake for 14 to 16 minutes until edges are set and lightly golden.
Cooling and Glazing
  1. Let the cookies cool on the baking sheet for 10 minutes, then move them to a wire rack. If desired, drizzle the cooled cookies with the glaze mixture.

Notes

Make sure to soften the butter correctly, chill the dough, and avoid overfilling the cookies. These cookies can be stored in an airtight container at room temperature for up to 5 days.