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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.

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
  • 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

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