Description
These Lemon Cranberry Cookies are a delightful combination of tart cranberries and bright lemon zest, coated in sparkling sanding sugar and topped with a zesty lemon glaze. Soft and flavorful, they offer the perfect balance of sweet and tangy, making them an irresistible treat for any 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 and juiced (keep zest and juice separate)
Glaze
- 1 1/2 cups confectioner’s sugar
- About 2 teaspoons lemon juice (from the juiced lemon)
- Sanding sugar for topping
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set it aside for easy cookie removal and cleanup.
- Make Lemon Sugar: In a mixing bowl, beat together the sugar and lemon zest until the sugar lightens in color and becomes fragrant with lemon aroma, creating a lemon sugar base for the cookies.
- Cream Butter and Sugar: Add the softened butter to the lemon sugar mixture and beat until the mixture is light and fluffy, which incorporates air and creates a tender cookie texture.
- Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract until well combined, adding richness and depth to the dough.
- Incorporate Flour: Gradually add the all-purpose flour and gently mix until just combined. Avoid over-mixing to keep the cookies tender and delicate.
- Shape and Coat Cookies: Using two teaspoons, portion the dough and roll each into a ball. Roll each ball into the sanding sugar to coat, then place them on the prepared baking sheet evenly spaced.
- Embed Cranberries: Press a single cranberry into the center of each cookie ball to add tart bursts of flavor and a festive look.
- Bake the Cookies: Bake in the preheated oven for 10 minutes. Once done, remove from oven and let the cookies cool on the baking sheet for 3-5 minutes before transferring them to a wire rack to cool completely.
- Prepare Lemon Glaze: In a bowl, whisk the confectioner’s sugar with about two teaspoons of the reserved lemon juice to create a smooth, pourable glaze.
- Glaze and Decorate: Transfer the glaze into a sealable sandwich bag, snip a small corner off, and drizzle the glaze over the cooled cookies in a zigzag pattern. Sprinkle with additional sanding sugar and allow the glaze to harden before storing or serving.
Notes
- Fresh cranberries can be replaced with dried cranberries if fresh are unavailable, but the tartness and moisture will be different.
- Be careful not to overmix the dough to avoid tough cookies.
- Let the glaze harden fully before stacking or gifting the cookies to prevent sticking.
- Store cookies in an airtight container at room temperature for up to 1 week.
- The sanding sugar on the exterior adds a lovely crunch and sparkle — do not skip this step!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Lemon Cranberry Cookies, lemon cookies, cranberry cookies, holiday cookies, glazed cookies, tart and sweet cookies
