Name: Lemon Cranberry Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
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; About 2 teaspoons lemon juice (from the juiced lemon); Sanding sugar for topping

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit. 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 becomes pale yellow and aromatic, creating lemon sugar.

Step 3: Add the softened butter and beat until the mixture is light and fluffy.

Step 4: Incorporate the egg yolks and vanilla extract, mixing until fully combined.

Step 5: Gradually add the all-purpose flour and mix until just combined. Avoid over mixing to keep the cookies tender.

Step 6: Scoop the dough using two teaspoons, roll into balls, then roll each ball into the sanding sugar. Place them evenly spaced on the prepared baking sheet.

Step 7: Press a single fresh cranberry into the center of each cookie ball gently.

Step 8: Bake for 10 minutes. Remove from the oven and allow the cookies to cool on the baking sheet for 3 to 5 minutes before transferring to a wire rack to cool completely.

Step 9: Mix the confectioner’s sugar in a bowl with about two teaspoons of lemon juice, whisking to create a smooth glaze.

Step 10: 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 a little sanding sugar over the glaze and let it harden before storing.

Tips & Variations

Use fresh cranberries for the best tart flavor and a nice contrast to the sweetness of the glaze.

For extra lemon flavor, add a teaspoon of lemon extract along with the vanilla.

You can substitute dried cranberries if fresh are out of season, but reduce the amount of sugar in the dough slightly.

For a gluten-free option, swap the all-purpose flour with a gluten-free baking blend.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. If glazed, keep them separated in layers with parchment paper to prevent sticking. They can also be frozen for up to 2 months; thaw them at room temperature before serving. Reheating is not necessary, as they are best enjoyed fresh or at room temperature.

FAQs

Can I use frozen cranberries instead of fresh?

It’s best to use fresh cranberries as frozen ones can be too watery and may affect the cookie texture. If using frozen, thaw and pat dry thoroughly before use.