We’re so excited to share a special recipe from our friend Mimi at Mimi’s Organic Eats! Mimi is an incredibly talented baker who believes that great food doesn’t need shortcuts—her recipes are always free from artificial colors, dyes, and boxed mixes. Everything she creates is made from scratch with clean, organic ingredients, and the results speak for themselves.
For this recipe, Mimi brought together bright cranberry, citrusy orange, and a buttery cookie base to make Cranberry Orange Jam Thumbprint Cookies. They’re festive, cozy, and perfect for fall gatherings or holiday baking. And the best part? They’re made with Relative Foods sugar and flour, so you can feel good knowing you’re baking with high-quality, carefully sourced ingredients.
These cookies are as beautiful as they are delicious—whether you’re serving them at a holiday party, gifting them in a cookie tin, or simply enjoying them with a cup of tea.
Why We Love This Recipe
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Seasonal Flavor: Cranberry and orange are a perfect pair for autumn and winter.
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Festive Look: Thumbprint cookies are classic and make any holiday tray look extra cheerful.
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Wholesome Baking: With organic, real ingredients, you’ll get all the flavor without any artificial extras.
Cranberry Orange Jam Thumbprint Cookies
Makes 30 cookies
Dough
- 1 cup (226 grams) salted butter, softened
- 170 grams (3/4 cup) Relative Foods cane sugar
- 2 teaspoons orange extract
- 1 large egg
- 383 grams (3 cups) Relative Foods all purpose flour gluten free flour
- Zest of 1 orange
Filling
- 6 ounces cranberry jam
Glaze
- 142 grams (1 cup) powdered sugar, sifted
- 2 tablespoons fresh orange juice
Instructions
- Line 2 cookie sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane
sugar, and orange extract. Mix on low until combined, then set a timer for 5 minutes and mix until the mixture is light in color and fluffy.
- Add the egg and mix until combined.
- Add the flour and orange zest and mix on low until combined into a smooth dough.
- Using your hands, form the dough into 30 balls and place on the prepared cookie
sheets. Press your thumb into the center to create an indent. Fill with the cranberry jam.
- Refrigerate the cookie sheets for 25 minutes.
- Preheat the oven to 350°F.
- Bake for 19 minutes, or until lightly browned on the bottom. Let cool completely on the cookie sheets.
To make the glaze: In medium mixing bowl, whisk together the powdered sugar and
orange juice. Drizzle over the tops of the cookies.
Store in a cool dry place for up to 3 days.
High Altitude --- Bake at 350°F for 15 minutes or until lightly browned on the bottoms.
We’re so grateful to Mimi for sharing this delicious creation with us—and we can’t wait for you to try it in your own kitchen!
👉 Have you baked with cranberry and orange before? Share your creations with us by tagging @RelativeFoods and @MimisOrganicEats on Instagram—we’d love to see your cookies!
