Dessert

Lemon Cranberry Cookies Recipe

ByMaya Quinn January 10, 2026January 10, 2026

Introduction

These Lemon Cranberry Cookies combine bright citrus flavor with tart cranberries, creating a delightful treat perfect for any occasion. The lemon glaze adds a sweet, tangy finish that makes each cookie irresistible.

A white round plate with green holly leaf and red berry patterns holds a pile of round, off-white cookies with a sugar-coated texture. Each cookie has a small depression in the center filled with bright red cranberry jam, and they are drizzled with thin, white icing lines on top. Around the plate, fresh whole cranberries add deep red color contrast. The plate is set on a white marbled surface partially covered by a white cloth with green holly leaves and red berries. In the corner, a green ceramic dish shaped like a leaf holds more of the same cookies and cranberries. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat. Set aside.
Step 2: In a mixing bowl, combine the sugar and lemon zest. Beat them together until the sugar lightens in color and becomes fragrant, creating lemon sugar.
Step 3: Add the softened butter to the lemon sugar and beat until the mixture is light and fluffy.
Step 4: Mix in the egg yolks and vanilla extract until just combined.
Step 5: Gradually add the flour and stir until just combined. Avoid overmixing to keep the cookies tender.
Step 6: Scoop the dough into two-teaspoon portions and roll each into a ball. Roll the balls in the sanding sugar, then place them on the prepared baking sheet.
Step 7: Press a single cranberry gently into the center of each cookie ball.
Step 8: Bake the cookies for 10 minutes. After baking, let them cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
Step 9: While the cookies cool, whisk the confectioner’s sugar with about two teaspoons of lemon juice to make a smooth glaze.
Step 10: Pour the glaze into a sealable sandwich bag and cut a small tip off one corner. Drizzle the glaze over the cooled cookies in a zigzag pattern. Finish with a sprinkle of sanding sugar. Let the glaze harden before storing.

Tips & Variations

For a softer cookie, reduce the baking time by 1–2 minutes and watch closely to avoid over-baking.
Try substituting dried cranberries if fresh are unavailable, but soak them in warm water for 10 minutes first to plump them up.
Add a pinch of ground ginger or cinnamon to the dough for a warm, spicy twist.
Use lime zest and juice instead of lemon for a different citrus flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze the baked, unglazed cookies in a sealed container for up to 3 months and glaze them after thawing. To reheat, warm gently in an oven at 300°F for a few minutes.

How to Serve

The image shows a close-up top view of a cooling rack filled with several round cookies. Each cookie has a pale golden color with visible chunks of red berries embedded throughout. The cookies are generously drizzled with a shiny white glaze, adding a smooth texture on top. The cooling rack sits on a white marbled textured surface, creating a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this recipe?

While fresh cranberries are preferred for texture and flavor, you can use frozen cranberries if thawed and patted dry thoroughly before use to avoid excess moisture in the dough.

Do I have to use sanding sugar?

Sanding sugar adds a delightful crunch and sparkle to the cookies, but you can substitute it with regular granulated sugar if needed. The texture will be slightly different but still delicious.