Introduction

These Lemon Cranberry Cookies offer a delightful balance of tart and sweet, perfect for any season. Tender, buttery cookies studded with fresh cranberries capture the fresh lemon flavor in both the dough and a glossy glaze. They make a beautiful and tasty treat for holiday gatherings or everyday snacking.

A white plate with a green holly leaf and red berry pattern is filled with many round cookies, each with a slightly crumbly pale yellow base and a small red cranberry in the center. The center cranberry layer is shiny and juicy with a bit of red syrup spreading out. On top of each cookie, there are thin white icing stripes drizzled evenly. Around the plate and scattered on the white marbled surface are whole red cranberries. In the background, there is a green leaf shaped dish holding more cookies and cranberries on a white cloth with holly prints. 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 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 turns a pale yellow, creating lemon sugar.
Step 3: Add the softened butter to the bowl and beat until the mixture is light and fluffy.
Step 4: Mix in the egg yolks and vanilla extract until fully 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 portions using two teaspoons and roll each into a ball. Roll the balls in sanding sugar and place them evenly spaced on the prepared baking sheet.
Step 7: Gently press a single cranberry into the center of each cookie ball.
Step 8: Bake for about 10 minutes. Remove from the oven and allow the cookies to cool on the baking sheet for 3-5 minutes before transferring them to a wire rack to cool completely.
Step 9: In a small bowl, whisk together the confectioner’s sugar with about 2 teaspoons of lemon juice 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 on top and let the glaze firm up completely before storing.

Tips & Variations

Use frozen cranberries if fresh are unavailable, but thaw and dry them well before using to avoid excess moisture.
For a softer cookie, reduce baking time by 1-2 minutes and check for doneness.
Add a pinch of ground ginger or cinnamon to the dough for a warm, spicy twist.
Use a citrus juicer to easily separate zest from juice without bitterness.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. If you prefer, keep them refrigerated to extend freshness to about a week. Reheat slightly in a microwave or eat at room temperature for best texture. Avoid stacking while the glaze is still wet to prevent sticking.

How to Serve

A group of soft, round cookies are arranged on white crinkled parchment paper on a wooden board, each cookie topped with a drizzle of white icing that creates thin, irregular lines across the surface. Each cookie has clusters of red cranberries embedded on top, some with a light dusting of powdered sugar giving a frosted look, accompanied by small green sprigs of rosemary adding a fresh touch. The cookies show a textured, golden-brown base with hints of red from the cranberries baked inside. Scattered sugared cranberries and rosemary sprigs lie both on the paper and around the cookies, creating a festive, wintery feel. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute dried cranberries for fresh cranberries?

While dried cranberries provide a different texture and sweetness, they can be used in a pinch. Reduce the sugar slightly to balance the added sweetness and consider soaking them briefly in warm water to plump them up before using.

Is it necessary to use egg yolks only?

Egg yolks contribute to the rich, tender texture of these cookies. Using whole eggs may change the texture and slightly alter the flavor, resulting in a firmer cookie. For best results, stick with egg yolks as the recipe calls for.

Lemon Cranberry Cookies Recipe

Print Recipe

★★★★★

4.4 from 90 reviews

These Lemon Cranberry Cookies are delightful treats combining the tartness of fresh cranberries and zesty lemon with a sweet, buttery cookie base. Finished with a lemon glaze and a sprinkle of sanding sugar, they offer a perfect balance of flavors and textures, ideal for holiday gatherings or any time you crave a citrusy, fruity cookie.

Author: Maya
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
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 zested lemon)
Sanding sugar for topping

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set it aside.
Make Lemon Sugar: In a mixing bowl, combine the sugar with the lemon zest. Beat them together until the sugar turns pale yellow, releasing the lemon’s fragrant oils.
Cream Butter: Add the softened butter to the lemon sugar mixture and beat until light and fluffy, ensuring the butter is well incorporated.
Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract into the butter mixture, beating until thoroughly combined.
Add Flour: Gradually add the all-purpose flour to the wet ingredients and mix until just combined. Take care not to overmix to keep the cookies tender.
Shape Cookies: Scoop portions of the dough, about two teaspoons each, roll them into balls, and then roll each ball in sanding sugar for a sweet, crunchy coating. Place them on the prepared baking sheet.
Insert Cranberries: Press a single fresh cranberry into the center of each cookie ball to add tart juiciness.
Bake: Bake the cookies in the preheated oven for 10 minutes. Once done, remove from the oven and let them cool on the baking sheet for 3-5 minutes.
Cool Cookies: Transfer the cookies onto a wire cooling rack to cool completely, preventing sogginess and helping the texture set.
Prepare Glaze: Place the confectioner’s sugar in a bowl and add about two teaspoons of the reserved lemon juice. Whisk until a smooth glaze forms.
Glaze Cookies: Transfer the glaze to a sealable sandwich bag, snip a small corner of the bag, and drizzle the glaze over the cooled cookies in a zigzag pattern.
Finalize: Sprinkle sanding sugar over the glazed cookies and allow the glaze to firm up and harden before storing the cookies.

Notes

Use fresh cranberries for the best tart flavor and texture; frozen cranberries can add too much moisture.
If sanding sugar is unavailable, coarse sugar or granulated sugar can be used, but sanding sugar adds a nice sparkle and crunch.
For a stronger lemon flavor, you can increase the lemon zest by half a teaspoon.
Make sure the butter is softened to room temperature for easier mixing and better cookie texture.
Cookies can be stored in an airtight container at room temperature for up to 5 days.

Keywords: lemon cranberry cookies, citrus cookies, holiday cookies, lemon glaze cookies, tart and sweet cookies, festive baking