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cranberry chai thumbprint cookies lined up on a cookie sheet with powdered sugar sprinkled on top

Cranberry Chai Thumbprint Cookies

Cranberry jam filled chai spiced chewy thumbprint cookies
5 from 1 vote
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 30 cookies
Calories 86 kcal

Ingredients
 
 

Chai Spice

  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon cardamom
  • ¼ teaspoon allspice
  • ¼ teaspoon cloves

Cranberry Chai Thumbprint Cookies

  • cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon chai spice mix
  • ½ teaspoon fine sea salt
  • ½ cup unsalted butter, room temperature
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • ¾ teaspoon orange zest
  • 1 large egg
  • 1 teaspoon pure vanilla extract

Rolling Sugar

  • 3 tablespoons granulated sugar
  • remaining chai spice
  • ½ cup cranberry jam, or sauce
  • confectioners' sugar for dusting

Instructions
 

  • In a small bowl, whisk together the cinnamon, ginger, cardamom, allspice and cloves. Set aside.
    1 teaspoon cinnamon, ½ teaspoon ginger, ½ teaspoon cardamom, ¼ teaspoon allspice, ¼ teaspoon cloves
  • Preheat oven to 350F. Line large baking sheets with parchment paper or silicone baking mats.
  • Whisk the flour, baking powder, 1 teaspoon of the chai spice mix and salt together in a medium bowl. Set aside.
    1½ cups all purpose flour, 1 teaspoon baking powder, 1 teaspoon chai spice mix, ½ teaspoon fine sea salt
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, granulated sugar and orange zest on medium speed until light and fluffy.
    ½ cup unsalted butter, room temperature, ½ cup brown sugar, ¼ cup granulated sugar, ¾ teaspoon orange zest
  • Beat in the egg and vanilla.
    1 large egg, 1 teaspoon pure vanilla extract
  • Add the flour mixture and beat on low until just combined.
  • In a small bowl, whisk together the remaining chai spice and 3 tablespoons of granulated sugar.
    3 tablespoons granulated sugar, remaining chai spice
  • Portion out the dough using a 1 tablespoon ice cream scoop or measuring spoon.
  • Roll the portioned dough into balls.
  • Roll each ball in the spice/sugar mixture to coat and place the dough balls 2" apart on the prepared cookie sheets.
  • Use the back of a ½ teaspoon measuring spoon, or your thumb to make indentations in the center of the dough balls.
  • Spoon a heaping ½ teaspoon jam into each indent.
    ½ cup cranberry jam, or sauce
  • Bake for 9-11 minutes, until the edges start to lightly brown and the cookies look just set. Do not over bake.
  • Remove from the oven. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Once cool, dust the cookies with confectioners’ sugar. The sugar will melt into the jam centers, but remains on the cookie edges.
    confectioners' sugar for dusting

Nutrition

Serving: 1cookieCalories: 86kcalCarbohydrates: 13gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 14mgSodium: 57mgPotassium: 18mgFiber: 0.3gSugar: 8gVitamin A: 106IUVitamin C: 0.1mgCalcium: 15mgIron: 0.4mg
Keyword chai spice, cookies, cranberry chai, holiday cookies, thumbprint cookies
Tried this recipe?Let us know how it was!