Cranberry & Five-Spice Mooncake Cookies with Citrus Glaze
Transform your dessert experience with these delightful Cranberry & Five-Spice Mooncake Cookies. Drawing inspiration from traditional mooncakes, this innovative recipe combines a sturdy sugar cookie base with aromatic five-spice powder and tart cranberries. Enhanced with rich white chocolate and your choice of nuts, each cookie is beautifully encapsulated and finished with a zesty orange glaze, adding a burst of citrus to every bite. Perfect for celebrations or a cozy afternoon treat, these cookies are sure to impress family and friends with both their unique flavors and stunning presentation.
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
fresh or frozen cranberries
3/4 cup
dried tart cherry
1/4 cup
light brown sugar
3 tablespoons (packed)
water
3 tablespoons
five-spice powder
1/2 teaspoon
pecans or pistachios
1/2 cup (coarsely chopped)
white chocolate
1/2 cup (coarsely chopped)
unsalted butter
24 tablespoons (cut into 24 pieces, room temperature)
granulated sugar
1 1/2 cups
large eggs
2 (room temperature)
large egg yolk
1 (room temperature)
real vanilla extract
2 teaspoons
bread flour
2 cups
all-purpose flour
2 cups
sea salt
1 teaspoon
powdered sugar
1 cup
milk
3 tablespoons
fresh orange juice
1 tablespoon
Instructions
1
Prepare the Five-Spice Filling: In a medium heavy-bottomed saucepan, combine cranberries, dried cherries, brown sugar, water, and five-spice powder. Bring to a boil, then reduce to a simmer, stirring frequently for about 6 minutes until the cranberries have burst and most of the liquid has evaporated. Set aside to cool completely.
2
In a food processor, finely chop the pecans (or pistachios) until finely ground. Add the chopped white chocolate and pulse until the mixture is blended. Incorporate the cooled cranberry mixture and pulse just to combine. Place the filling mixture in the fridge to firm up while preparing the cookie dough.
3
Make the Cookie Dough: In an electric stand mixer with the paddle attachment, beat the room temperature butter and granulated sugar on medium speed until light and fluffy, approximately 4 minutes. Scrape the bowl, and add the eggs and egg yolk one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract for another minute.
4
In a large bowl, whisk together the bread flour, all-purpose flour, and sea salt. Gradually add this dry mixture to the butter mixture, mixing on low until just combined. Divide the dough into 23 equal portions, roughly 3 tablespoons each.
5
Assemble the Cookies: Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper. Take each dough ball and press it down in the center to make an indentation. Fill each indentation with about 1 teaspoon of the prepared filling, then pinch the dough around it to enclose the filling completely.
6
Dust a clean surface and a mooncake mold with flour. Firmly press the mold onto a dough ball until you feel resistance, then gently tap it out onto the lined baking sheet, ensuring to leave 1.5 inches (3.7 cm) between each cookie. Freeze the cookies for 1 hour or refrigerate for 2 hours.
7
Bake the cookies in the preheated oven, one sheet at a time, for 17 to 18 minutes, or until the edges are lightly golden. Allow the cookies to cool completely on the baking sheet.
8
Prepare the Glaze: Once the cookies have cooled, whisk together powdered sugar, milk, and fresh orange juice in a small bowl. Dip the tops of the cookies in the glaze, allowing any excess to drip off. Use a finger to remove additional glaze from the edges, if needed. Enjoy your beautifully glazed cookies!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What inspired the Cranberry & Five-Spice Mooncake Cookies?
These cookies are inspired by traditional mooncakes, featuring a sturdy sugar cookie base combined with aromatic five-spice powder and tart cranberries.
How many cookies does this recipe make?
The recipe is designed to produce 23 equal portions of dough, resulting in 23 cookies.
What are the primary flavors in the cookie filling?
The filling features cranberries, dried tart cherries, five-spice powder, white chocolate, and your choice of pecans or pistachios.
Can I use frozen cranberries for this recipe?
Yes, you can use either fresh or frozen cranberries for the filling.
What type of sugar is used in the cranberry filling?
The recipe calls for 3 tablespoons of packed light brown sugar.
How long should I simmer the cranberry filling?
Simmer the mixture for about 6 minutes until the cranberries burst and most of the liquid evaporates.
What kind of nuts can be used in the filling?
You can use either pecans or pistachios, which should be coarsely chopped then finely ground.
How is the white chocolate prepared for the filling?
The white chocolate should be coarsely chopped and then pulsed in a food processor with the nuts until blended.
Does the filling need to be chilled?
Yes, the filling should be placed in the fridge to firm up while you prepare the cookie dough.
What type of butter is used for the dough?
Use 24 tablespoons of unsalted butter that has been cut into pieces and brought to room temperature.
How long should I cream the butter and sugar?
The butter and granulated sugar should be beaten on medium speed for approximately 4 minutes until light and fluffy.
Are room temperature eggs necessary?
Yes, the recipe requires 2 large eggs and 1 large egg yolk, all at room temperature.
What types of flour are used in the cookie dough?
The recipe uses a combination of 2 cups of bread flour and 2 cups of all-purpose flour.
How much dough should be used for each cookie?
Each dough portion should be roughly 3 tablespoons.
How much filling goes into each cookie?
Use about 1 teaspoon of the prepared filling for each cookie indentation.
How do I shape the cookies using a mooncake mold?
Dust the mold with flour, press it firmly onto the dough ball until you feel resistance, then gently tap it out onto the baking sheet.
Should the cookies be chilled before baking?
Yes, you must freeze the cookies for 1 hour or refrigerate them for 2 hours before baking to preserve their shape.
What is the baking temperature for these cookies?
The oven should be preheated to 350 degrees Fahrenheit (177 degrees Celsius).
How long do the cookies need to bake?
Bake the cookies for 17 to 18 minutes.
How can I tell when the cookies are finished baking?
The cookies are done when the edges are lightly golden.
What ingredients are in the citrus glaze?
The glaze is made from 1 cup of powdered sugar, 3 tablespoons of milk, and 1 tablespoon of fresh orange juice.
When should the glaze be applied to the cookies?
Apply the glaze only once the cookies have cooled completely on the baking sheet.
How do I apply the citrus glaze?
Dip the tops of the cookies into the glaze and allow any excess to drip off before setting them down.
Can I use vanilla extract in this recipe?
Yes, the recipe calls for 2 teaspoons of real vanilla extract in the dough.
What is the purpose of the bread flour in this recipe?
Bread flour helps provide a sturdier structure to the cookie, which is helpful when using detailed mooncake molds.
How much space should I leave between cookies on the baking sheet?
Leave 1.5 inches (3.7 cm) of space between each cookie to allow for proper heat circulation.
What is the role of five-spice powder in the filling?
It provides a warm, aromatic flavor profile that balances the tartness of the cranberries.
Do I need to line the baking sheet?
Yes, it is recommended to line your baking sheet with parchment paper.
What is the best way to incorporate the flour into the butter mixture?
Gradually add the dry mixture to the butter mixture and mix on low speed until just combined to avoid overworking the dough.
Are these cookies suitable for special occasions?
Yes, their unique presentation and complex flavors make them perfect for festive celebrations or as a special gift.