Lemon Cranberry Cookies Recipe

Introduction

These Lemon Cranberry Cookies offer a delightful balance of tart and sweet, perfect for any season. Soft and tender with a bright lemon glaze and bursts of fresh cranberries, they make a charming treat for gatherings or cozy afternoons.

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

1. Step 1: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
2. Step 2: In a mixing bowl, beat together the sugar and lemon zest until the sugar turns a pale yellow, creating lemon sugar.
3. Step 3: Add the softened butter to the lemon sugar and beat until the mixture is light and fluffy.
4. Step 4: Mix in the egg yolks and vanilla extract until fully combined.
5. Step 5: Gradually add the flour and stir until just combined. Avoid overmixing to keep the cookies tender.
6. Step 6: Scoop out dough using two teaspoons and roll into balls. Roll each ball in sanding sugar, then place on the prepared baking sheet.
7. Step 7: Press a single cranberry into the center of each cookie ball.
8. Step 8: Bake for 10 minutes. 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. Step 9: To make the glaze, whisk confectioner’s sugar with about two teaspoons of lemon juice until smooth.
10. Step 10: Pour the glaze into a sealable sandwich bag and cut a small tip from one corner. Drizzle the glaze over the cooled cookies in a zigzag pattern, then sprinkle with sanding sugar. Allow glaze to harden before storing.

Tips & Variations

• Use frozen cranberries if fresh are unavailable, but thaw and pat dry before using to avoid excess moisture.
• For extra flavor, add a pinch of finely grated lemon peel to the cookie dough.
• Replace sanding sugar with coarse sugar crystals for a crunchier texture on top.
• If you prefer a sweeter glaze, adjust the lemon juice and confectioner’s sugar ratio to taste.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. The glaze will remain firm and the cookies tender. To re-crisp slightly, warm them in a low oven (about 300°F) for 3-5 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cranberries instead of fresh?

Fresh cranberries provide juiciness and tang that dried ones lack. If using dried cranberries, soak them briefly in warm water and drain well, but the texture and flavor will be different.

Is it possible to make these cookies gluten-free?

Yes, substitute all-purpose flour with a gluten-free blend designed for baking. Ensure the blend contains xanthan gum or a similar binder for best results.

Lemon Cranberry Cookies Recipe

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4.5 from 133 reviews

Lemon Cranberry Cookies are a delightful blend of tart cranberries and zesty lemon flavor baked into soft, buttery cookies. The cookies have a light sanding sugar coating and are finished with a tangy lemon glaze that adds a sweet, citrusy brightness, making them perfect for any occasion or holiday treat.

• Author: Logan
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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)

Lemon Glaze

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

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside to prepare for baking the cookies.
2. Make Lemon Sugar: In a mixing bowl, beat together the 2/3 cup sugar and the lemon zest until the sugar lightens to a pale yellow, infusing the sugar with fresh lemon flavor.
3. Cream Butter and Sugar: Add the softened butter to the lemon sugar and beat them together until the mixture is light and fluffy, which will help create a tender cookie texture.
4. Add Egg Yolks and Vanilla: Incorporate the two large egg yolks and vanilla extract into the butter mixture, beating until fully combined for a smooth, rich dough base.
5. Mix in Flour: Gradually add the all-purpose flour, mixing just until combined. Be careful not to overmix to keep the cookies tender and soft.
6. Form Cookie Balls: Using two teaspoons of dough per cookie, roll the dough into balls. Then roll each ball evenly in the sanding sugar and place them spaced apart on the prepared baking sheet.
7. Add Cranberries: Gently press one fresh cranberry into the center of each cookie ball to add a burst of tartness.
8. Bake Cookies: Bake the cookies in the preheated oven for 10 minutes. Remove the baking sheet and let the cookies cool on it for 3-5 minutes before transferring them to a wire rack to cool completely.
9. Prepare Glaze: Mix the confectioner’s sugar with about two teaspoons of fresh lemon juice in a bowl, whisking together to form a smooth glaze.
10. Glaze and Finish Cookies: Place the glaze into a sealable sandwich bag, cut a small corner tip, and drizzle the glaze over the cooled cookies in a zigzag pattern. Sprinkle with additional sanding sugar and allow the glaze to firm up and harden before storing the cookies.

Notes

• To avoid overmixing, stir the flour in just until no streaks of flour remain.
• Use fresh cranberries for the best tart flavor and texture contrast.
• Rolling the dough balls in sanding sugar before baking adds a nice crunchy texture and sparkle to the cookies.
• The lemon glaze should be drizzled only after the cookies are completely cooled to prevent melting.
• Store cookies in an airtight container to keep them fresh for up to a week.
• These cookies freeze well before glazing; thaw completely before glazing and serving.

Keywords: lemon cranberry cookies, lemon cookies, cranberry cookies, holiday cookies, lemon glaze, tart cookies, festive cookies, buttery cookies