Cranberry Thumbprint Cookies

Say it with me: COOKIES. I love cookies almost (if not more) as much as I love pie and coffee, which if you’ve met me says a lot (because pie and coffee). Cookies are my kryptonite. I can’t have them in the house. I WILL EAT THEM. December is a hard month for me as cookies are a natural accompaniment to the holidays. I mean, I’m pretty sure I could give the jolly man in red a run for his money in the cookie eating division of the holiday Olympics.

Did you make the cranberry curd from last week? YOU DID! YAY! Guess what: it’s even better with cookies (I mean, what isn’t better with cookies?).126untitled These cookies are show-stoppers. They look like sparkling jewels piled in a dish. They will be a hit at your holiday gathering or your cookie swap or, you know, FOR YOUR OWN COOKIE EATING PLEASURE.

Have I mentioned I really like cookies? Like a lot, a lot? #cisforcookieandcookieisforme

Sidebar: HAVE YOU WATCHED GOOD GIRLS REVOLT ON AMAZON? You need to. It’s amazing. I have a mighty need for Amazon to decide to UN-CANCEL the show because holy sweet baby Jesus it’s great.



Cranberry Thumbprint Cookies


2/3 cup unsalted butter, room temperature
2/3 cup sugar
1/2 tsp vanilla
1/2 tsp almond extract
1/3 cup cornstarch
1 – 2/3 cups flour


Preheat oven to 375 F degrees. Line 2 large baking sheets with parchment paper or a silicon mat. Set aside.

1213lIn the bowl of a stand mixer or using a hand mixer on medium speed, cream butter and sugar together until smooth and creamy. Mix in vanilla and beat until combined, scraping down the sides and the bottom of the bowl as needed. Turn mixer off then slowly add in cornstarch and flour. Turn mixer back on low and beat until the dough starts to crumble and clump together. If dough seems too wet, add 1-2 tablespoons flour more as needed. Turn mixer off and gather the dough with your hands to press the dough down and together while kneading and squishing the dough with your palms to form a big ball.

Pick off 1″ pieces and roll and squish tightly into round cookie dough balls. Make an indentation with thumb or using a 1/4 tsp in the center of each dough ball.

Bake until set but still pale & not golden, about 10 – 12 minutes. Be careful not to overbake, as the cookies will continue cooking as they are cooling.

Remove from oven and indent center again if necessary. Spoon cranberry curd into the indent – you can make them slightly mounded. Place cookies back in the oven for 3-5 minutes (watch the cookies closely, you don’t want them to brown).

Remove from oven and allow to cool completely.

What is your favorite cookie? If you give these a try let us know what you think.


Leave A Comment

Your email address will not be published.