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Lemon Cranberry Cookies

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  • Author: clara
  • Prep Time: 15 minutes
  • Chill Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: Approximately 30 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Cranberry Lemon Cookies are soft, buttery, and bursting with tart cranberries and zesty lemon flavor. Topped with a sweet lemon glaze, they’re a delightful addition to any holiday cookie platter.

Ingredients

Units Scale
  • Cookies:
    • 2 1/4 cups (290g) all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 3/4 cup (150g) granulated sugar
    • 2 tablespoons lemon zest (from about 2 lemons)
    • 1 cup (227g) unsalted butter, room temperature
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 1 1/2 cups (150g) fresh cranberries, diced
  • Lemon Glaze:
    • 1/2 cup (60g) powdered sugar
    • 1 tablespoon fresh lemon juice

Instructions

  • Prepare the Dough:
    • In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
    • In a large bowl, combine the granulated sugar and lemon zest. Using your fingers, rub the zest into the sugar until it’s moist and fragrant.
    • Add the softened butter to the lemon-sugar mixture. Using an electric mixer on medium speed, beat until light and fluffy, about 3-5 minutes.
    • Beat in the egg and vanilla extract until well combined.
    • Gradually add the flour mixture, mixing on low speed until just incorporated.
    • Gently fold in the diced cranberries by hand.
  • Chill the Dough:
    • Cover the dough and refrigerate for at least 30 minutes to make it easier to handle.
  • Bake the Cookies:
    • Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
    • Scoop tablespoon-sized portions of dough and roll them into balls. Place them about 2 inches apart on the prepared baking sheets.
    • Bake for 13-15 minutes, or until the edges are lightly golden.
    • Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  • Glaze the Cookies:
    • In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
    • Once the cookies are completely cooled, drizzle the lemon glaze over the tops.
    • Let the glaze set before serving.

Notes

  • For a more pronounced lemon flavor, you can add an extra teaspoon of lemon zest to the dough.
  • If fresh cranberries are not available, you can use frozen cranberries. Thaw them slightly before dicing and folding into the dough.
  • These cookies can be stored in an airtight container at room temperature for up to 4 days.

Find it online: https://recipe.ukfinda.com/lemon-cranberry-cookies.htm