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Lemon Cranberry Cookies Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Add Cranberry Centers: Gently press a single fresh cranberry into the center of each dough ball, slightly flattening the cookie.
  8. 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.
  9. 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.
  10. Transfer to Cooling Rack: Move the cookies onto a wire rack to cool completely before glazing.
  11. 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.
  12. 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.
  13. 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

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