Cranberry Chai Cookies

Name: Cranberry Chai Cookies
Prep time: 30 min
Total time: 30 min
Yield: 24
Ingredients: I cup (100g) cranberries, fresh or frozen; 1 orange, peeled and sliced; ⅓ cup (67g) sugar; ¼ tsp Royal Cinnamon; ¼ tsp ground ginger; ¾ cup (90g) All Purpose Flour; ¾ cup (90g) Purple Barley Flour; 1 tsp baking powder; 1 tsp Chai; ½ tsp kosher salt; ½ cup (113g) unsalted butter, room temperature; ½ cup (90g) brown sugar; ¼ cup (50g) granulated sugar; ¾ tsp orange zest; 1 large egg; 1 tsp Nyanza Vanilla Powder; 3 Tbsp (35g) granulated sugar; 1 ½ tsp Chai

Image of Cranberry Chai Cookies — Photo by Hayden Flour Mills

Servings

24 cookies

Prep Time

30 minutes

Cook Time

9-11 minutes

"Complete your gifting with elegant Cranberry Chai Thumbprint Cookies, part of our Cookie Gift Collection. These treats blend ancient Purple Barley Flour and White Sonora with Burlap & Barrel Chai spice. Filled with homemade cranberry chai compote, they balance tart cranberries with a soft medley of spices. Rolled in spiced sugar, these cookies add handmade warmth to your holiday gifts.

Explore the full collection of festive treats! Discover our Chocolate Cinnamon Snowcaps and Fruitcake Shortbread recipes to complete your holiday cookie tin."

Author:

Hayden Four Mills

Ingredients

Cranberry Chai Filling

I cup (100g) cranberries, fresh or frozen
1 orange, peeled and sliced
⅓ cup (67g) sugar
¼ tsp Royal Cinnamon
¼ tsp ground ginger

Cookie Ingredients

¾ cup (90g) All Purpose Flour
¾ cup (90g) Purple Barley Flour
1 tsp baking powder
1 tsp Chai
½ tsp kosher salt
½ cup (113g) unsalted butter, room temperature
½ cup (90g) brown sugar
¼ cup (50g) granulated sugar
¾ tsp orange zest
1 large egg
1 tsp Nyanza Vanilla Powder

Rolling Sugar

3 Tbsp (35g) granulated sugar
1 ½ tsp Chai

Directions

Preheat oven to 350 degrees. Line large baking sheets with parchment paper or silicone baking mats.
Make the cranberry chai filling by combining all ingredients in a saucepan over low heat. Simmer until it forms compote, stirring occasionally, for about 15 minutes; cranberries should still retain a bit of their shape. Remove any large bits of orange pith as needed.
Whisk the two flours, baking powder, chai spice and salt together in a medium bowl. Set aside.
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.
Beat in the egg and vanilla powder.
Add the flour mixture and beat on low until just combined.
In a small bowl, make the rolling sugar by mixing the granulated sugar and chai spice, whisking until combined.
Portion out the dough using a cookie scoop or measuring spoon, rolling them 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 of the cranberry chai filling into each indent.
Bake for 9-11 minutes, until the edges start to lightly brown, and the cookies look just set.
Remove from the oven. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Once cool, dust the cookies with confectioners’ sugar, if desired.

Recipe Note

Use promo code BURLAP&BARREL to enjoy $10.00 off your entire order when you make a one-time purchase of $50.00 or more at HaydenFlourMills.com. This exclusive deal is available to new customers who haven't purchased yet and can be used once per customer. Offer good through 12/31/24.