Name: Lemon Cranberry Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup butter, softened; 2/3 cup sugar; 2 large egg yolks; 1 teaspoon vanilla extract; 2 1/3 cups all purpose flour; 1/2 cup sanding sugar; 1 1/2 cups fresh cranberries, washed and patted dry; 1 large lemon, zested and juiced (keep zest and juice separate); 1 1/2 cups confectioner’s sugar; About 2 teaspoons lemon juice (from the zested lemon); Additional sanding sugar for topping

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat and set it aside.

Step 2: In a mixing bowl, beat together the sugar and lemon zest to create lemon sugar; the sugar will turn a pale yellow when ready.

Step 3: Add the softened butter to the lemon sugar mixture and beat until light and fluffy.

Step 4: Mix in the egg yolks and vanilla extract until fully combined.

Step 5: Gradually add the flour and stir into the butter mixture until just combined; avoid overmixing to keep cookies tender.

Step 6: Scoop the dough by two-teaspoon portions and roll each into a ball. Roll each ball in the sanding sugar before placing them on the prepared baking sheet.

Step 7: Press a single cranberry into the center of each cookie ball gently.

Step 8: Bake for 10 minutes. Remove the cookies from the oven and let them cool on the baking sheet for 3-5 minutes before transferring to a wire rack to cool completely.

Step 9: To make the glaze, place the confectioner’s sugar in a bowl and whisk in about two teaspoons of lemon juice until smooth.

Step 10: Transfer the glaze to a sealable sandwich bag, snip a small corner, and drizzle the glaze over the cooled cookies in a zigzag pattern. Sprinkle with additional sanding sugar and allow the glaze to firm up before serving or storing.

Tips & Variations

For a softer cookie, slightly reduce the baking time by 1-2 minutes and keep a close eye during baking.

If fresh cranberries aren’t available, dried cranberries can be used, though the flavor will be less tart.

Try adding a touch of ground ginger or cardamom to the dough for an extra layer of warmth and spice.

Use a citrus zester or microplane to remove only the colorful part of the lemon peel, avoiding the bitter white pith.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. The glaze will harden nicely and keep the cookies fresh. For longer storage, freeze the cookies after glazing in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 3 months. Thaw at room temperature before serving.

FAQs

Can I use lime instead of lemon in this recipe?

Yes, lime zest and juice can be substituted for lemon to give the cookies a different but equally refreshing citrus flavor.

Do I need to use egg yolks only, or can I use whole eggs?

The recipe calls for egg yolks to achieve a tender texture and richer flavor, but you can use whole eggs if necessary. Keep in mind the texture might be slightly different—possibly a bit firmer.