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5 from 1 vote

Cranberry Chai Thumbprint Cookies

These Cranberry Chai Thumbprint Cookies will be a staple for your holiday cookie table. They're made with cranberries and cinnamon and are a fun spin on traditional thumbprints.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: cranberry thumbprint cookies, thumbprint cookies
Servings: 18 cookies
Calories: 179kcal
Author: Erin


  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon all spice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup butter softened
  • 3/4 cup light brown sugar
  • 1 egg room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup cane sugar
  • 1 tablespoon milk optional, if needed

for the filling:

  • 1 cup cranberries fresh or frozen
  • 1 orange peeled and sliced
  • 1/3 cup cane sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground ginger or more to taste


  • Preheat oven to 350°.
  • In a large bowl, combine flour, baking soda, spices, and salt and set aside.
  • In a separate bowl, cream butter and sugar together for 30-60 seconds. Next, add the egg and vanilla to that bowl and stir to combine.
  • Combine wet and dry ingredients into the same bowl and stir.
  • Next, pour cane sugar out onto a plate and set aside.
  • Using your hands, form cookie dough into balls (slightly smaller than golf-ball size) then roll the balls into the cane sugar, then place them on a baking sheet 2 inches apart. Using your thumb, gently press down into the center of each cookie, forming the thumbprint cookie.
  • Place baking sheet in the oven and bake cookies for 10 minutes, or until the bottoms are slightly golden on the bottom, but be careful not to over-bake.
  • As soon as you put the cookies in the oven, start to make the filling.
  • Add all filling ingredients to a saucepan over the stovetop on medium-high heat, using a wooden spoon to break down the orange and cranberries. Once mixture comes to a low boil, reduce heat to a simmer until the mixture thickens and a compote or jam forms.
  • Once cookies are done, remove them from the oven and wait a couple minutes before using your thumb to press down on them again, making sure there's enough room in each cookie to fill them with the jam.
  • Next, spoon a small amount--approx. 1 tablespoon--of jam into each cookie, and then place the cookies back into the oven and bake them for an additional 3 minutes.
  • Remove cookies from the oven and onto a cooling rack. Enjoy!


*Calories are per cookie and are an estimation 
Storage: Store cookies in an air-tight container at room temperature or in the refrigerator for up to 48 hours. Otherwise, place them in a freezer-safe bag and freeze for up to 3 months. 


Calories: 179kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 176mg | Potassium: 51mg | Fiber: 1g | Sugar: 14g | Vitamin A: 269IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 1mg