🍊🍒 Orange Cranberry Thumbprint Cookies (Nut-Free, Freezer-Friendly, Whole Orange Version) 🍊🍪🧡

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🍊🍒 Orange Cranberry Thumbprint Cookies (Nut-Free, Freezer-Friendly, Whole Orange Version) 🍊🍪🧡 #cookies #cranberry #orange #dessert #baking

Yields: ~24 cookies

Prep Time: 25 min

Cook Time: 12–15 min

Ingredients

Cookie Dough:

1 cup (2 sticks) unsalted butter, softened

¾ cup sugar

1 large egg

1 tsp vanilla extract

2 cups Namaste Gluten-Free All-Purpose Flour

¼ tsp salt

Filling:

2 navel oranges, peeled and chopped (seeds removed)

½ cup dried cranberries

¼–⅓ cup sugar (adjust to taste)

Instructions

1️⃣ Make the Orange-Cranberry Filling

1. Chop the 2 navel oranges into small pieces.


2. In a small saucepan, combine chopped oranges, dried cranberries, and sugar.


3. Cook over medium heat for 12–15 minutes, stirring occasionally, until cranberries plump and the mixture thickens into a jam-like consistency.


4. Mash lightly with a fork if desired. Let cool completely.

2️⃣ Make the Cookie Dough

1. Preheat oven to 350°F (175°C).


2. In a large bowl, cream together butter and sugar until fluffy.


3. Beat in the egg and vanilla extract.


4. Gradually stir in flour and salt until just combined.

3️⃣ Form the Thumbprints

1. Roll dough into 1-inch balls and place on a parchment-lined baking sheet.


2. Press your thumb or the back of a spoon into the center of each ball to make a small well.


4️⃣ Fill the Cookies

Spoon cooled orange-cranberry mixture into each well.

5️⃣ Bake

Bake at 350°F (175°C) for 12–15 minutes, until edges are lightly golden.

Let the cookies cool for 5 minutes on the baking sheet, then transfer them to a wire rack.

6️⃣ Freezing Options

Option 1 – Freeze Baked Cookies:

Cool completely. Layer in an airtight container with parchment between layers. Freeze up to 3 months.

Reheat briefly in oven or microwave for “fresh-baked” taste.


Option 2 – Freeze Unbaked Cookies:

Form dough into thumbprint wells and fill with cooled filling.

Freeze on a tray until solid, then transfer to a freezer bag.

Bake straight from frozen, adding 2–3 minutes to baking time.


✅ Tips:

Make sure the orange-cranberry filling is thick and not runny — cook longer if necessary.

Chill the dough slightly before baking to prevent spreading.

Optional: dust cookies with powdered sugar for a festive look.