Orange Cookie Cups with Cranberry Curd
These orange cookie cups with homemade cranberry curd are buttery, citrusy, and filled with a stunning ruby-red curd that sets beautifully inside each soft cookie.
Equipment
- Mixing Bowl
- Stand Mixer or hand mixer
- Oven
- Muffin Tin
Ingredients
- 2¾ cups flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup butter softened
- 1 Tsp orange zest about the zest of 3/4 an orange
- 1¼ cups sugar
- 1 egg
- 1 teaspoon vanilla
- 3/4 cup cranberry curd homemade or store bought or you can substitute cranberry or raspberry jam (you can find my recipe for homemade cranberry curd here)
Instructions
- Preheat oven to 375 ℉.
- Spray a mini muffin tin with nonstick cooking spray or line with silicone baking cups.
- In a small mixing bowl, combine flour, baking soda, and baking powder; set aside.
- In a large mixing bowl or using a stand mixer, cream together butter and sugar until fluffy.
- Beat in egg and vanilla, then add orange zest.
- Gradually beat in dry ingredients until combined.
- Scoop about 1.5 tbsp for each cookie and place in lined muffin tin.
- Bake for 8-10 minutes or until golden brown.
- Press the insides of the cookies down with the backside of a spoon (or I used a wooden mallet) to make an indent for filling; fill each with 1 tsp cranberry curd.
- Bake for 2-3 more minutes to allow the curd to set a bit.
- Let cool and then place in fridge for 30 minutes, or until curd has set up.
- Remove cookie cups from pan and if desired, sprinkle with powdered sugar before serving.
Nutrition
Calories: 152kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 23mgSodium: 102mgPotassium: 20mgFiber: 0.4gSugar: 11gVitamin A: 215IUVitamin C: 0.2mgCalcium: 9mgIron: 1mg
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