Cranberry Lemon Cookies

Cranberry Lemon Cookies combine the zesty flavor of lemon with the sweet and tart taste of cranberries, creating a cookie that is both refreshing and indulgent. Perfect for holiday gatherings, tea parties, or as an everyday treat, these cookies are a must-try for anyone who loves the balance of tangy and sweet.

Ingredients You’ll Need:

To make these delectable cookies, gather the following ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (softened)
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1 cup dried cranberries
• Optional: 1/2 cup white chocolate chips

Instructions:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.

Step 2: Prepare the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy. This process usually takes about 2-3 minutes.

Step 4: Add Wet Ingredients

Beat in the egg, vanilla extract, lemon zest, and lemon juice until well combined.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Step 6: Fold in Cranberries

Gently fold in the dried cranberries and white chocolate chips (if using).

Step 7: Shape and Bake

Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten slightly with the back of a spoon.

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly undercooked but will firm up as they cool.

Step 8: Cool and Serve

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!

Tips for Success:

1. Use Fresh Lemon Zest and Juice: Fresh lemon enhances the flavor significantly, so avoid bottled lemon juice.
2. Soften Your Butter: Ensure your butter is soft but not melted to achieve the perfect cookie texture.
3. Experiment with Add-Ins: Try adding chopped nuts or substituting cranberries with dried cherries for a unique twist.

Why You’ll Love These Cranberry Lemon Cookies:

• Perfect Balance: The tangy lemon and sweet cranberries create a harmonious flavor.
• Versatility: Ideal for any occasion, from festive holidays to casual snacks.
• Easy to Make: With simple ingredients and steps, this recipe is beginner-friendly.

Conclusion:

Cranberry Lemon Cookies are a delightful treat that is sure to impress family and friends. Their unique flavor profile and soft texture make them a standout choice for any dessert table. Give this recipe a try, and watch these cookies become a household favorite!

Serving and Storage Tips

• Serving: These cookies are best served at room temperature alongside a cup of tea or coffee. Their tangy-sweet flavor makes them ideal for brunch spreads or dessert trays.
• Storage: Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a freezer-safe container for up to 3 months. Allow them to thaw at room temperature before serving.

1. Can I use fresh cranberries instead of dried ones?

Yes, you can use fresh cranberries, but they may add extra moisture to the cookies. To prevent this, chop them finely and pat them dry before adding to the dough.

2. Can I substitute lemon juice with lime juice?

Absolutely! Lime juice and zest will provide a slightly different but equally refreshing flavor profile.

3. How can I make these cookies gluten-free?

Use a 1:1 gluten-free baking flour substitute to replace the all-purpose flour. Ensure the substitute includes xanthan gum for the best results.

4. Can I add nuts to the recipe?

Yes, chopped nuts like pecans or walnuts can be added for extra crunch and flavor. Mix in about ½ cup with the cranberries.

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