Introduction

These Lemon Cranberry Cookies offer a delightful combination of tart and sweet flavors, perfect for any season. With a light lemon glaze and bursts of fresh cranberries, they’re a refreshing twist on a classic cookie. Easy to make and sure to impress, they’re great for sharing or enjoying with your favorite cup of tea.

A round white plate with a holly leaf pattern around the edge holds a pile of small round thumbprint cookies. Each cookie is pale golden with a rough sugar-coated edge, a red dollop of jam in the center, and thin white icing drizzled across the top in neat lines. The plate is on a white marbled surface scattered with fresh red cranberries and a white cloth decorated with green holly leaves and red berries is partially visible under the plate. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
Step 2: In a mixing bowl, beat together the sugar and lemon zest until the sugar turns pale yellow, creating lemon sugar.
Step 3: Add the softened butter to the lemon sugar and beat until the mixture is light and fluffy.
Step 4: Mix in the egg yolks and vanilla extract until fully combined.
Step 5: Gradually add the all-purpose flour, mixing just until combined. Avoid over mixing to keep cookies tender.
Step 6: Scoop two-teaspoon portions of dough and roll each into a ball. Roll the balls in sanding sugar, then place them on the prepared baking sheet.
Step 7: Press a single cranberry gently into the center of each dough ball.
Step 8: Bake for 10 minutes. Remove from the oven and let the cookies cool on the baking sheet for 3–5 minutes before transferring to a wire rack to cool completely.
Step 9: Mix the confectioner’s sugar with about two teaspoons of lemon juice in a bowl to create a smooth glaze.
Step 10: Place the glaze into a sealable sandwich bag and cut a small corner tip. Drizzle the glaze over the cooled cookies in a zigzag pattern. Sprinkle a little sanding sugar on top. Allow the glaze to firm up before storing.

Tips & Variations

For a more intense lemon flavor, add an extra half teaspoon of lemon zest to the dough.
Use frozen cranberries if fresh are out of season; just thaw and drain them well before use.
Replace sanding sugar with coarse sugar for a different texture and sparkle on top.
Try adding a teaspoon of finely chopped fresh rosemary to the dough for a subtle herbal note that pairs well with lemon.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. The glaze helps keep them fresh and adds a nice crunch when firm. If needed, reheat briefly in a low oven to soften, but they are best enjoyed fresh or at room temperature.

How to Serve

A white plate with a green and red holly pattern around the edge holds a pile of round thumbprint cookies, each cookie has a light golden color base with a center filled with bright red cranberry jam. The cookies are drizzled with thin white icing lines on top, creating a contrast with the red jam. Around the plate and on the cookies, there are fresh whole cranberries in deep red color. The plate sits on a white marbled surface with a white cloth nearby decorated with holly leaves and red berries, adding a festive touch. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use lime instead of lemon?

Yes, lime zest and juice can be substituted for lemon to give the cookies a different citrus twist. The flavor will be a bit more tart, which complements the cranberries nicely.

What if I don’t have sanding sugar?

If sanding sugar is not available, you can use coarse sugar or even granulated sugar, though the texture won’t be quite the same. The sugar coating adds a sparkling finish and a slight crunch.