Description

These Lemon Cranberry Cookies are a delightful blend of tart cranberries and zesty lemon, creating a sweet yet tangy treat perfect for any occasion. Soft and buttery with a crisp sugary exterior, each cookie is topped with a lemon glaze that adds a refreshing finish. Ideal for holiday gatherings or an everyday snack, these cookies combine freshness and sweetness in every bite.

Ingredients

Scale

Cookie Dough

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)

Glaze

1 1/2 cups confectioner’s sugar
About 2 teaspoons lemon juice (from the zested lemon)
Additional sanding sugar for topping

Instructions

Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking. Set aside.
Make Lemon Sugar: In a mixing bowl, combine the sugar and lemon zest. Beat them together until the sugar takes on a pale yellow color and the lemon fragrance infuses the mixture.
Cream Butter and Lemon Sugar: Add the softened butter to the lemon sugar and beat until the mixture is light and fluffy, incorporating air for a tender cookie texture.
Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract, beating until fully combined to incorporate moisture and richness into the dough.
Incorporate Flour: Gradually add the all-purpose flour to the butter mixture, mixing gently until just combined. Avoid overmixing to maintain cookie tenderness.
Shape Cookies: Portion the dough into two-teaspoon-sized scoops and roll each into a ball. Then, roll each ball in the sanding sugar for a sugary crust and place them spaced on the prepared baking sheet.
Add Cranberries: Gently press a single fresh cranberry into the center of each cookie dough ball to embed it slightly.
Bake Cookies: Bake in the preheated oven for 10 minutes. Remove from the oven and let the cookies cool on the baking sheet for 3-5 minutes to allow them to set before transferring.
Cool on Rack: Carefully transfer the cookies to a wire cooling rack to cool completely, preventing sogginess and ensuring crisp edges.
Prepare Lemon Glaze: In a small bowl, whisk the confectioner’s sugar with about two teaspoons of the lemon juice extracted earlier. Adjust consistency to a drizzle-friendly glaze.
Glaze and Decorate Cookies: Transfer the glaze into a sealable sandwich bag and snip a tiny corner to pipe a zigzag pattern over each cooled cookie. Sprinkle additional sanding sugar on top. Allow glaze to harden before storing or serving.

Notes

Use fresh cranberries for the best tart flavor and texture; frozen cranberries may alter the dough consistency.
Be careful not to overmix the dough once the flour is added to maintain tender cookies.
The lemon glaze should be drizzled only after the cookies have fully cooled to prevent melting.
You can store these cookies in an airtight container at room temperature for up to a week.
For an extra lemony zing, add a little lemon extract along with the vanilla if desired.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Lemon Cranberry Cookies, lemon cookies, cranberry cookies, holiday cookies, lemon glaze, tart cookies, sweet cookies