Lemon Cranberry Cookies Recipe

Introduction

Lemon Cranberry Cookies combine bright citrus flavors with tart cranberries for a delightful treat. These soft, zesty cookies are perfect for any occasion, offering a refreshing twist on a classic favorite.

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 your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. Set aside.
2. Step 2: In a mixing bowl, beat together the sugar and lemon zest until the sugar turns pale yellow and fragrant.
3. Step 3: Add the softened butter 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, mixing just until incorporated. Be careful not to overmix the dough.
6. Step 6: Scoop out dough using two-teaspoon portions and roll each into a ball. Roll each ball in sanding sugar and place on the prepared baking sheet.
7. Step 7: Press one cranberry into the center of each cookie gently.
8. Step 8: Bake for 10 minutes. 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 together the confectioner’s sugar with about two teaspoons of lemon juice until smooth.
10. Step 10: Transfer the glaze to a sealable sandwich bag, cut a small corner tip, and drizzle over the cooled cookies in a zigzag pattern. Sprinkle with a little sanding sugar and let the glaze set before storing.

Tips & Variations

• For a sweeter touch, try adding a teaspoon of orange zest along with the lemon zest.
• Use dried cranberries if fresh are unavailable, but reduce sanding sugar slightly to balance sweetness.
• Make sure cranberries are dry before pressing into the dough to prevent extra moisture in cookies.
• Chilling the dough for 30 minutes before baking can help maintain cookie shape and improve texture.

Storage

Store Lemon Cranberry Cookies in an airtight container at room temperature for up to 5 days. The glaze may soften over time, so enjoy them fresh for the best texture. To refresh slightly, warm cookies in a low oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Frozen cranberries can be used, but be sure to thaw and dry them well to avoid adding extra moisture to the dough, which can affect baking.

Is it necessary to separate the lemon zest and juice?

Yes, because the zest is mixed into the dough for flavor and the juice is used later to make the glaze. Using them separately ensures a balanced lemon taste throughout the cookies.

Lemon Cranberry Cookies Recipe

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★★★★★

4.9 from 125 reviews

These Lemon Cranberry Cookies are delightful buttery treats bursting with fresh cranberries and a bright citrus zing. Soft, tender cookies are rolled in sanding sugar for a subtle crunch, baked to perfection, and finished with a tangy lemon glaze that adds a sweet and tart contrast. Perfect for festive occasions or everyday indulgence, these cookies deliver a refreshing twist on classic cranberry flavor.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Approximately 36 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
• Zest of 1 large lemon

Lemon Glaze

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

Instructions

1. Preheat and Prepare Baking Sheet: Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and allow even baking. Set aside.
2. Create Lemon Sugar: In a mixing bowl, combine the sugar with lemon zest. Beat them together until the sugar lightens to a pale yellow, fully infusing it with bright citrus aroma.
3. Beat Butter and Lemon Sugar: Add the softened butter to the lemon sugar mixture and beat until the mixture is light and fluffy, which will help create a tender texture in the cookies.
4. Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract, beating the batter until well combined and smooth.
5. Incorporate Flour: Gradually add the all-purpose flour to the wet mixture, mixing just until everything is combined. Avoid over mixing to ensure the cookies remain tender and soft.
6. Shape Cookies: Using a teaspoon, portion the dough into balls about two teaspoons each. Roll each ball in the sanding sugar to coat and place them on the prepared baking sheet with enough space between them.
7. Add Cranberries: Gently press a single fresh cranberry into the center of each cookie ball to infuse tart bursts of flavor after baking.
8. Bake Cookies: Place the baking sheet in the preheated oven and bake for about 10 minutes. The cookies should be lightly golden at the edges but still soft in the center. Remove from oven and let 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 together the confectioner’s sugar with about two teaspoons of the lemon juice until smooth and slightly runny, perfect for drizzling.
10. Glaze and Finish: Transfer the glaze to a sealable sandwich bag and snip a small corner off to create a piping tip. Drizzle the glaze over the cooled cookies in a zigzag pattern. Immediately sprinkle a little sanding sugar on top. Allow the glaze to firm up and harden before storing or serving.

Notes

• Use fresh cranberries for the best flavor and texture; dried cranberries won’t provide the same tart burst.
• Make sure butter is fully softened to ensure smooth mixing.
• Do not overmix the dough after adding flour to keep cookies tender and prevent toughness.
• The lemon glaze hardens as it dries, making these cookies easy to stack for storage or gifting.
• You can prepare the dough in advance and refrigerate for up to 24 hours before baking.

Keywords: lemon cranberry cookies, lemon cookies, cranberry desserts, holiday cookies, lemon glaze cookies, buttery cookies