Cranberry Lemon Cookies
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.
- 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
Ingredients
Scale
- Cookies:
- 2 ¼ cups (290g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ 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 ½ cups (150g) fresh cranberries, diced
- Lemon Glaze:
- ½ 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://ukfinda.com/cranberry-lemon-cookies/