Print

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.

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

  1. 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.
  2. 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.
  3. Cream Butter: Add the softened butter to the lemon sugar mixture and beat until light and fluffy, ensuring the butter is well incorporated.
  4. Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla extract into the butter mixture, beating until thoroughly combined.
  5. 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.
  6. 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.
  7. Insert Cranberries: Press a single fresh cranberry into the center of each cookie ball to add tart juiciness.
  8. 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.
  9. Cool Cookies: Transfer the cookies onto a wire cooling rack to cool completely, preventing sogginess and helping the texture set.
  10. 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.
  11. 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.
  12. 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

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