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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.

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 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

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