Introduction

These mini Lemon Cranberry Cookies combine a tender vanilla cookie base with fresh cranberries and a bright lemon glaze. Their balance of tart and sweet flavors makes them perfect for any occasion, offering a delightful bite-sized treat.

The image shows two white dishes filled with small round cookies arranged neatly; each cookie has a pale yellow base with a soft texture, topped with a bright red cranberry slice in the center, and a drizzle of white icing across the top. The larger plate, decorated with holly leaves and red berries around the rim, is fully loaded with cookies stacked evenly, some whole cranberries are scattered on the plate. The smaller dish shaped like a leaf also holds a pile of the same cookies amid a few loose cranberries. The background includes a white cloth printed with green holly leaves and red berries, all placed on a white marbled surface with some granulated sugar sprinkled around for a festive look. 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°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. Set aside.
Step 2: In a mixing bowl, beat together the sugar and lemon zest until the sugar lightens in color and is fragrant, 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 well combined.
Step 5: Gradually add the all-purpose flour and mix just until combined—avoid overmixing to keep the cookies tender.
Step 6: Scoop dough into two-teaspoon portions and roll each into a ball. Coat each ball in the sanding sugar and place on the prepared baking sheet.
Step 7: Press a single cranberry into the center of each cookie ball.
Step 8: Bake for 10 minutes, then remove the cookies from the oven and allow them to cool on the baking sheet for 3–5 minutes before transferring to a wire rack to cool completely.
Step 9: In a small bowl, combine the confectioner’s sugar with about two teaspoons of lemon juice to make a glaze. Whisk until smooth.
Step 10: Transfer the glaze to a sealable sandwich bag and cut a small corner to create a piping tip. Drizzle the glaze over the cooled cookies in a zigzag pattern. Sprinkle with additional sanding sugar and let the glaze firm up before storing.

Tips & Variations

Use fresh cranberries for the best texture and flavor; frozen cranberries may add too much moisture.
If you prefer less tartness, reduce the lemon juice in the glaze or add a bit more confectioner’s sugar.
For a festive touch, add a pinch of cinnamon or nutmeg to the dough.
Try using lime zest and juice instead of lemon for a different citrus twist.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days. The glaze will harden and keep well, but avoid stacking cookies until the glaze is fully set to prevent sticking. Reheat gently if desired to soften, but they are best enjoyed fresh or at room temperature.

How to Serve

A stack of small round cookies with a pale yellow color sits on a white plate decorated with green holly leaves and red berries. Each cookie has a slightly ridged edge and a red cranberry pressed in the center, showing a shiny, juicy texture. White icing is gently drizzled over the top of the cookies in thin lines. Around the plate are scattered fresh cranberries with a glossy, deep red surface. To the left, a white bowl shaped like a leaf holds more of the same cookies, sitting on a white cloth printed with green holly and red berry patterns. Another white bowl, filled with fresh cranberries, is placed on a dark surface with a sprinkle of white granules, all against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cranberries instead of fresh?

Fresh cranberries are recommended for their bright tartness and juicy texture. Dried cranberries can be substituted but may alter the texture and sweetness of the cookies.

How do I prevent the glaze from being too runny?

If the glaze is too thin, add a little more confectioner’s sugar to thicken it. If it’s too thick, add a few drops of lemon juice until you reach a drizzle-able consistency.

Lemon Cranberry Cookies Recipe

Print Recipe

★★★★★

4.9 from 75 reviews

These bite-sized Lemon Cranberry Cookies feature a tender vanilla cookie dough infused with bright lemon zest and tangy fresh cranberries. Finished with a sweet lemon glaze and a sprinkle of sanding sugar, they strike a perfect balance between tart and sweet, making them a delightful treat for any occasion.

Author: Kai
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

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

Glaze

1 1/2 cups confectioner’s sugar
About 2 teaspoons lemon juice (from the juiced lemon)
Extra sanding sugar for garnish

Instructions

Preheat and Prep Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set it aside.
Create Lemon Sugar: In a mixing bowl, beat together the granulated sugar and lemon zest until the sugar turns a pale yellow and is fragrant, infusing the sugar with citrus flavor.
Mix Butter and Sugar: Add the softened butter to the lemon sugar and beat on medium speed until the mixture is light and fluffy, ensuring a smooth base for the dough.
Add Egg Yolks and Vanilla: Incorporate the egg yolks and vanilla extract into the butter mixture. Beat until fully combined and the dough starts to come together.
Incorporate Flour: Gradually add the all-purpose flour to the wet ingredients, mixing just until combined. Be careful not to overmix to maintain a tender cookie texture.
Form and Sugar Coat Cookies: Using about two teaspoons of dough per cookie, roll the dough into balls. Roll each ball in the sanding sugar to coat and place them spaced on the prepared baking sheet.
Add Cranberry Centers: Gently press a single fresh cranberry into the center of each dough ball, slightly flattening the cookie.
Bake: Place the baking sheet in the preheated oven and bake the cookies for 10 minutes, or until edges are set but the center remains soft.
Cool on Sheet: Remove the cookies from the oven and allow them to cool on the baking sheet for 3 to 5 minutes to firm slightly before transferring.
Transfer to Cooling Rack: Move the cookies onto a wire rack to cool completely before glazing.
Prepare Lemon Glaze: In a small bowl, whisk together the confectioner’s sugar and about two teaspoons of freshly squeezed lemon juice until smooth and pourable.
Glaze and Garnish: Transfer the glaze to a sealable sandwich bag and cut a small hole in one corner. Drizzle the glaze over the cooled cookies in a zigzag pattern. Immediately sprinkle additional sanding sugar over the glaze for extra sparkle and texture.
Set Glaze: Allow the glaze to harden completely at room temperature before storing or serving.

Notes

Use fresh cranberries, not frozen, to avoid extra moisture in the dough.
Do not overmix the dough to prevent tough cookies.
The sanding sugar adds a delightful crunch and sparkle; do not substitute with regular granulated sugar.
Ensure cookies are fully cooled before glazing to prevent melting or running glaze.
Store cookies in an airtight container at room temperature for up to one week.

Keywords: lemon cranberry cookies, lemon cookies, cranberry cookies, holiday cookies, glazed cookies, bite-sized cookies, vanilla cookies, tart and sweet cookies