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Lemon Cranberry Cookies Recipe

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★★★★★

4.8 from 120 reviews

These Lemon Cranberry Cookies are a delightful blend of tart fresh cranberries and zesty lemon, combined in a buttery, soft cookie base. Finished with a tangy lemon glaze and a sprinkle of sanding sugar, these cookies offer a perfect balance of sweet and citrusy flavors, ideal for any season or special occasion.

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 first and then 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 and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and set aside.
  2. Create Lemon Sugar: In a mixing bowl, beat together the sugar and lemon zest until the sugar turns a pale yellow, infusing it with fragrant lemon oils for enhanced flavor.
  3. Make Dough Base: Add the softened butter to the lemon sugar mixture and beat until light and fluffy, which will give your cookies a tender texture.
  4. Add Eggs and Vanilla: Incorporate the egg yolks and vanilla extract, beating well to combine everything into a smooth mixture.
  5. Combine Dry Ingredients: Gradually mix in the all-purpose flour until just combined; avoid overmixing to keep the cookies tender and soft.
  6. Shape Cookies: Scoop the dough into two-teaspoon portions and roll each into a ball. Then roll each ball in the sanding sugar to coat evenly.
  7. Add Cranberries: Place the sugared balls on the prepared baking sheet and gently press a single fresh cranberry into the center of each cookie to add a burst of tartness.
  8. Bake: Bake the cookies for 10 minutes in the preheated oven. Once done, 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: In a bowl, whisk together the confectioner’s sugar and lemon juice until smooth, creating a tangy glaze.
  10. Glaze Cookies: Pour the glaze into a sealable sandwich bag, cut a small tip from one corner, and drizzle the glaze over the cooled cookies in a zigzag pattern. Sprinkle additional sanding sugar on top and allow the glaze to harden before storing the cookies.

Notes

  • Ensure cranberries are fresh and dry before pressing into cookies to prevent excess moisture.
  • Do not overmix the dough to keep cookies tender and avoid toughness.
  • If fresh cranberries are out of season, frozen cranberries can be used but ensure they are well drained and patted dry.
  • The lemon glaze should be drizzled only after cookies are completely cooled to prevent melting.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Keywords: Lemon cranberry cookies, citrus cookies, holiday cookies, lemon glaze cookies, soft cranberry cookies

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