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Cranberry Thumbprint Cookies With Almond Glaze

  • Author: Julie
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 2.5 dozen 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


Be sure to save that leftover cranberry sauce! You can use it to make these almond glazed shortbread cookies with a tangy cranberry center.




  • 1/2 cup butter softened
  • 1/4 cup sugar
  • 1 egg
  • 1/4 teaspoon pure almond extract
  • 1 1/4 cup all purpose flour
  • 1/2 cup cranberry sauce


  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/4 teaspoon pure almond extract


  1. Preheat oven to 375 degrees.
  2. On medium speed, cream together butter and sugar. Add egg and almond extract, and mix well.
  3. Gradually add flour and mix until just combined on low speed.
  4. Roll into teaspoon sized balls and place on a baking sheet. Make a small indentation into the center of the ball, and fill with a small scoop of cranberry sauce.
  5. Bake for 8-10 minutes. Cool on a cooking rack.
  6. Whisk powdered sugar and milk together until smooth and then whisk in almond extract.
  7. Pour the glaze into a small Zip-loc bag and cut of a small part of one corner of the bag. Drizzle glaze in a crisscross pattern over the cookies. The glaze will harden in 10-20 minutes.


  • Serving Size: 1 Cookie
  • Calories: 77
  • Sugar: 6.7g
  • Sodium: 28mg
  • Fat: 3.3g
  • Saturated Fat: 2g
  • Unsaturated Fat: 1.1g
  • Trans Fat: 0.1g
  • Carbohydrates: 11g
  • Fiber: 0.2g
  • Protein: 0.9g
  • Cholesterol: 14mg

Keywords: cranberry thumbprint cookies, almond glaze, shortbread cookies, leftover cranberry sauce, Thanksgiving leftovers