These Cranberry Thumbprint Cookies make the ultimate holiday treat with their buttery texture and vibrant cranberry-orange filling. Their festive colors and irresistible flavor make them a favorite on any cookie tray or dessert table.

❤️ Why You’ll Love These Cranberry Thumbprint Cookies

• Soft and chewy texture
• Sweet and slightly tart cranberry filling with a hint of orange
• Great way to use up leftover cranberry sauce
• Easy to make
• Gluten-free and kid friendly

Cranberry Thumbprint Cookies are the kind of treat that makes holiday baking feel extra special. The soft, buttery cookies are filled with a sweet, tangy cranberry-orange center that’s simply irresistible. Every bite has a perfect mix of flavors and textures.

These cookies are sure to become a favorite in your kitchen this season. Not only are they beautiful, with their golden edges and bright red centers, but they’re also so easy to make. Whether you’re baking them for a holiday party or wrapping them up as gifts, they’re always a hit.

One of the things I love most about this recipe is that it puts that leftover holiday cranberry sauce to good use. For other great cranberry sauce ideas, try one of these tasty recipes:

• Baked Brie with Cranberry
• Cranberry Cheesecake Fluff
• Cranberry Smoothie
• Cranberry Sauce Walnut Muffins
• Cranberry Walnut Crumble Bars

🛒 Ingredients for Keto Thumbprint Cookies

• Super fine almond flour
• Keto Cranberry Sauce
• Monk fruit/allulose
• Butter
• Oat fiber
• Egg
• Orange zest
• Vanilla extract
• Baking soda

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Mixing bowl
• Hand mixer
• Baking sheet
• Parchment paper
• Cookie scoop

🔪 How to Make Sugar-Free Cranberry Thumbprint Cookies

Add the almond flour, oat fiber and baking soda to a mixing bowl and whisk to combine.

In a separate bowl, add in the butter and sweetener, then cream together using a hand mixer.

Add in the egg, orange zest and vanilla extract.

Continue mixing until well combined.

Pour in the dry ingredients and mix just until combined.

Using a small cookie scoop, scoop out the dough and roll it into a ball, then place on a baking sheet lined with parchment paper.

Place the cookies in the fridge for 30 minutes to allow the dough to firm up some.

Preheat oven to 350°F. Using your thumb or the back side of a rounded teaspoon, make an indent in each dough ball.

Fill each cookie with some of the cranberry sauce.

Bake for 8-10 minutes or until they are slightly golden

☑️ Storage Instructions

• Fridge: If you have some cookies leftover, store in an airtight container in the fridge for up to one week.

• Freezer: Freeze baked cookies in a single layer, then transfer to a container or bag for up to 3 months.

💡 Tips for Making Keto Thumbprint Cookies

• Allow the dough to chill: Letting the dough chill for 30 minutes helps the cookies keep their shape while baking. Just don’t overdo it because too long in the fridge can make the dough tough to work with.

• Use a spoon: For a cleaner look, try using the back of a rounded teaspoon or the end of a wooden spoon to make the indents. It’s easier, and your cookies will look extra neat!

• Sticky dough: If the dough is sticking to your hands, no worries! Just dust your palms lightly with almond flour. It keeps things mess-free without changing up the recipe.

• Thicken cranberry sauce: If your cranberry sauce is on the runny side, simmer it for a few minutes to thicken it up. A thicker filling stays in place and looks prettier after baking.

• One tray at a time: For the best results, bake one sheet of cookies at a time in the middle of the oven. This ensures they bake evenly with no overcooked edges.

🔄 Substitutions and Additions

• Extra orange flavor: Add a drop of orange extract to intensify the citrusy notes.

• Spiced cranberry: Stir a pinch of cinnamon or nutmeg into your cranberry sauce for a cozy twist.

• Nutty crunch: Roll the dough balls in finely chopped pecans before making the indent.

• Powdered finish: Dust the cookies lightly with powdered sweetener after baking for a snowy look.

• Chocolate drizzle: Once cooled, drizzle melted sugar-free chocolate over the cookies for a decadent touch.

• Alternate fillings: Try sugar-free raspberry jam, strawberry jam or homemade lemon curd for a different flavor profile.

Why is My Dough Sticky?

If your dough is sticky, it may need more chilling time. Refrigerate until firm but still pliable to work with.

Can I Use Store-Bought Cranberry Sauce?

Regular cranberry sauce has a lot of sugar added, but if that is not a concern, sure! Just ensure it’s a thicker variety to avoid it running during baking.

How Do I Keep the Cookies from Spreading?

This is a common issue that you can easily fix. Chilling the dough and using parchment paper will help prevent it spreading.

Why are My Cookies Crumbly?

Overmixing the dough can lead to crumbly dough. Mix just until combined.

Can I Make the Dough Ahead of Time?

Absolutely! You can refrigerate the dough for up to 24 hours or freeze it for later use.

🍽️ More Keto Cookie Recipes

• Chocolate Chip Cookies
• Coconut Meringue Cookies
• Blueberry Cheesecake Bars
• White Chocolate Macadamia Cookies
• Lemon Bars
• Chocolate Dipped Shortbread Cookies
• Snickerdoodle Cookies
• Mocha Meringue Cookies