Cranberry cookies recipe – jam cookies with a Christmas look
Making these fresh cranberry cookies is extremly easy and inexpensive.
I bake these crumbly cranberry butter cookies quite often during festive period.
It just create that christmas atmosphere in minutes.
Yes, few minutes cos those jammy cranberry cookies only take 12 minutes in the oven.
Too good to be true right?
I make the cranberry jam for those thumbprint cranberry cookies from scratch and here I will show you how easy and cheap it is to make it, so read on.
If you are the type of person that can’t be bothered to make the jam sauce from scratch you will change your mind.
Stick around cos for this month I will post one holidays special recipe everyday!
If you make this cranberry cookies recipe, I would love to see your photos!
Tag me @foodtoheartblog on Instagram when you are sharing your fantastic plates!
Are you following me on Pinterest and Instagram already? If not, don’t be shy and let’s be friends!
Ingredients for cranberry cookies with fresh jam ( about 30 cookies)
For the cookie dough
200gr plain flour
150gr soft butter
80gr icing sugar
1tsp baking powder
1 small egg
For the cranberry jam
150gr fresh cooking cranberries
100gr caster sugar
water (as needed)
Cranberry cookies – Cooking method
You better off prepare the cranberry cookie dough first cos it has to set in the fridge.
In a large bowl combine together the flour, the icing sugar and the baking powder.
Mix together with a spoon those dry ingredients.
Add the butter, wich should be soft but absolutely not melt, and start working the dough.
Firstly should result extremly fleaky of course.
Crack one small egg open and add it to the cookie mix.
Mix and keep on working the dough enough to have all ingredients blend.
End result should be a soft compact dough.
Put it in a clean bowl, cling film it and then place it in the fridge to rest for 30 minutes.
Onto the cranberry jam.
In a medium sauce pan place the sugar and the juice of one lemon.
Place the pan over medium heat and stir to mix the lemon juice with the sugar.
Wash the fruit with cold water, drain and then place it in the pan.
Lower the heat now and cook until the sugar starts melting.
Add some water if the cranberries are still too hard.
Usually I squish them with a fork when they start to get soft, so that helps to have things done faster.
When the water reduces and the mix starts to have a jam consistency, take the pan off the heat.
Take the cranberry jam off the pan and place in a bowl. Leave it to cool down whilst the dough is still in the fridge.
When the dough is set after 30 minutes, take it off from the fridge.
Shape the dough by rolling little dough balls in your palm, flatten the top slightly and place in a baking tray.
If the baking tray is either ceramic or foil it wont need any butter or grease proof paper at the bottom.
Put the cookies in the tray leaving a gap inbetween each ofthem.
With the tip of a wooden spoon’s handle (or just with your thumb lol) make a hole right in the middle of each cranberry cookie, big enough for you to place some jam in it.
With a teaspoon, or an icing pipe siringe, fill in all the cranberry cookies with the jam.
Bake the cranberry cookies @180C in a pre-heated oven for 12 minutes
If you have enjoyed to read this post as much as I have enjoyed to write it, move that arrow onto the left side of the page and share the hell out of it!
Because you know…sharing is caring!
Here you have some tasty delicious cranberry cookies with fresh jam!