Print

Lemon Cranberry Cookies Recipe

Print Recipe

★★★★★

4.7 from 139 reviews

These delightful Lemon Cranberry Cookies combine the tartness of fresh cranberries and zesty lemon with a soft, buttery cookie base. Finished with a sweet lemon glaze and a sprinkle of sanding sugar, they offer a perfect balance of flavors and textures, ideal for festive occasions or everyday treats.

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
  • Zest of 1 large lemon

Lemon Glaze

  • 1 1/2 cups confectioner’s sugar
  • Juice of 1 large lemon (about 2 tablespoons)
  • Additional sanding sugar for topping

Instructions

  1. 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 ensure cookies do not stick.
  2. Make Lemon Sugar: In a mixing bowl, beat together the granulated sugar and lemon zest until the sugar lightens in color and becomes fragrant, creating lemon sugar.
  3. Cream Butter and Sugar: Add the softened butter to the lemon sugar mixture and beat until light and fluffy, which should take about 2-3 minutes.
  4. Add Egg Yolks and Vanilla: Incorporate the egg yolks and vanilla extract into the butter mixture, beating well to combine.
  5. Add Flour: Gradually add the all-purpose flour and mix just until combined. Be careful not to overmix, as this may toughen the cookies.
  6. Shape Cookies: Using a teaspoon, scoop two teaspoons of dough and roll into balls. Then roll each dough ball in sanding sugar, coating evenly.
  7. Insert Cranberries: Place the sugared dough balls on the prepared baking sheet, spacing them adequately. Gently press a single cranberry into the center of each cookie.
  8. Bake Cookies: Bake in the preheated oven for 10 minutes. After baking, remove from the oven and let cookies cool on the baking sheet for 3-5 minutes before transferring to a wire rack to cool completely.
  9. Prepare Lemon Glaze: In a bowl, whisk confectioner’s sugar with about 2 teaspoons of fresh lemon juice until smooth to form a glaze. Add more juice a little at a time if needed to achieve drizzling consistency.
  10. Glaze and Decorate: Transfer the glaze to a sealable sandwich bag, cutting a small corner tip. Drizzle the glaze over the cooled cookies in a zigzag pattern. Sprinkle lightly with sanding sugar. Allow the glaze to set and harden before storing the cookies.

Notes

  • Make sure cranberries are dry before adding to dough to prevent excess moisture in cookies.
  • Do not overmix the dough to keep cookies tender and soft.
  • Allow glaze to set completely before packaging to avoid sticking.
  • Cookies can be stored in an airtight container at room temperature for up to 5 days.
  • For a stronger lemon flavor, add additional lemon zest to the glaze if desired.

Keywords: lemon cranberry cookies, lemon cookies, cranberry cookies, holiday cookies, glazed cookies, lemon glaze, fruit cookies

Find it online: https://frommamamaya.com/lemon-cranberry-cookies-recipe/