Introduction
Remember those cozy afternoons spent in the kitchen, the air filled with sweet aromas and the promise of something delicious? These Lemon Cranberry Cookies are like a little ray of sunshine, perfect for recreating those cherished memories or making new ones. They’re incredibly simple to whip up, making them an ideal treat for when you need a quick pick-me-up or want to share a little bit of homemade happiness. Get ready for a burst of bright citrus and tangy cranberries that will have everyone asking for the recipe!
Why You’ll Love This Recipe
- Fast: From start to finish, these cookies are surprisingly quick to make, perfect for last-minute cravings or baking sessions.
- Easy: Seriously, if you can mix ingredients together, you can make these cookies. No fancy techniques needed!
- Giftable: Package these pretty cookies in a tin or cellophane bag, and you’ve got an absolutely delightful homemade gift for friends, family, or your favorite teacher.
- Crowd-pleasing: The classic combination of lemon and cranberry is a winner for a reason. These cookies are sure to be a hit at any gathering!
Ingredients
Gather ’round, bakers! Here’s what you’ll need to create these little bites of joy:
- 1 cup butter, softened: Make sure your butter is nice and soft, like a firm pillow. This makes creaming it super easy!
- 2/3 cup granulated sugar: The everyday sugar that adds sweetness and helps with that lovely cookie texture.
- 2 large egg yolks: These add richness and a bit of chewiness to our cookies.
- 1 teaspoon vanilla extract: The secret ingredient that makes everything taste just a little bit better and more complex.
- 2 1/3 cups all-purpose flour: Your standard pantry staple, the backbone of our cookie dough.
- 1/2 cup sanding sugar: This is for that magical sparkle! It’s coarser than granulated sugar and gives a delightful crunch and shimmer.
- 1 1/2 cups fresh cranberries, washed and patted dry: These little ruby gems bring that tart, festive flavor and a beautiful pop of color.
- 1 large lemon, zested and juiced (keep zest and juice separate): We’ll be using both the bright zest and the tangy juice to make these cookies sing!
- 1 1/2 cups confectioners’ sugar: Also known as powdered sugar, this is what makes our dreamy glaze.
How to Make It
Alright, let’s get baking! It’s going to be fun, I promise.
- Preheat your oven: Get your oven nice and toasty to 350°F (175°C). Line a couple of baking sheets with parchment paper. This is my favorite trick for easy cleanup!
- Cream it good: In a big bowl, cream together your softened butter and granulated sugar. You want this mixture to be light and fluffy, like a cloud. You can use an electric mixer for this, or a sturdy whisk and some elbow grease!
- Add the richness: Beat in the egg yolks and vanilla extract until everything is well combined.
- Flour power: Gradually add the all-purpose flour. Mix until it’s just combined. We don’t want to overmix here; that can make cookies tough.
- Fruity & Zesty Fun: Gently fold in those gorgeous fresh cranberries and the zesty lemon peel. Be gentle so you don’t mash the cranberries too much.
- Ball ’em up: Roll the dough into little 1-inch balls. Think about the size of a walnut. Place them on your prepared baking sheets, leaving a little space between them.
- Bake to golden perfection: Pop them into the preheated oven for about 12-15 minutes. You’re looking for the edges to be lightly golden. Keep an eye on them, as ovens can be a little different!
- Whip up the glaze: While your cookies are baking, let’s make that tangy glaze. In a small bowl, whisk together the confectioners’ sugar and lemon juice until it’s smooth and drizzly. If it’s too thick, add a tiny bit more lemon juice; too thin, a little more powdered sugar.
- Cool down: Take your beautiful cookies out of the oven. Let them cool on the baking sheet for just a few minutes – this helps them firm up. Then, carefully transfer them to a wire rack to cool completely. This is crucial for the glaze!
- Glaze ’em up: Once the cookies are totally cool, it’s time for the fun part! Drizzle that luscious lemon glaze all over them.
- Sparkle and Shine: Immediately after drizzling, sprinkle them with the sanding sugar. The glaze is still wet, so it will stick beautifully, giving you that gorgeous, sparkly finish.
Substitutions & Additions
Feeling adventurous? Here are some ways to make these cookies your own!
- Dried Cranberries: No fresh cranberries on hand? You can absolutely use dried cranberries! You might want to soak them in a little warm water for about 10 minutes, then pat them dry, to plump them up a bit.
- Other Citrus: Love oranges? Try using orange zest and a little orange juice in the glaze instead of lemon for a different citrusy vibe.
- White Chocolate Drizzle: For an extra touch of sweetness and decadence, melt some white chocolate chips and drizzle that over the lemon glaze.
- Almonds: A sprinkle of finely chopped toasted almonds on top of the glaze would be delicious and add a lovely crunch.
Tips for Success
A few little secrets to ensure your cookies turn out perfectly every time!
- Soft Butter is Key: Don’t rush softening your butter. If it’s too cold, you won’t get that light and fluffy creamed mixture, which affects the cookie’s texture.
- Don’t Overmix the Flour: Once you add the flour, mix just until it disappears. Overmixing develops the gluten too much, leading to tough cookies.
- Cool Completely Before Glazing: I know it’s tempting to glaze them right away, but wait until they’re completely cool. Otherwise, the glaze will just melt into a sticky mess.
- Prep Ahead: You can make the cookie dough balls a day in advance and store them covered in the refrigerator. Just bake them as usual, maybe a minute or two longer if they’re going straight from the fridge to the oven.
How to Store It
Once your beautiful Lemon Cranberry Cookies are fully cooled and glazed, they’re ready to be enjoyed!
- Airtight Container: Store them in an airtight container at room temperature. They’re best enjoyed within 3-4 days for peak freshness and texture.
- Room Temperature: You don’t need to refrigerate these unless your kitchen is unusually warm.
FAQs
Got questions? I’ve got answers!
Q: Can I use frozen cranberries?
A: Yes, you can! Just make sure to thaw them completely and pat them very dry before adding them to the dough. You might get a little more moisture in the dough, but they’ll still be delicious.
Q: My glaze is too thin, what should I do?
A: No worries! Just whisk in a little more confectioners’ sugar, about a tablespoon at a time, until it reaches your desired drizzling consistency.
Q: Can I make these cookies ahead of time?
A: Absolutely! You can make the dough and roll the balls a day or two in advance and keep them covered in the fridge. You can also bake the cookies and store them plain, then glaze and decorate them just before serving for the freshest look.
Lemon Cranberry Cookies
These Lemon Cranberry Cookies are like a little ray of sunshine, perfect for recreating cherished memories or making new ones. They’re incredibly simple to whip up, making them an ideal treat for when you need a quick pick-me-up or want to share a little bit of homemade happiness. Get ready for a burst of bright citrus and tangy cranberries that will have everyone asking for the recipe!
Equipment
- Mixing bowls
- Electric mixer or whisk
- Baking sheets
- Parchment paper
- Wire rack
- Small bowl
Ingredients
For the Cookies
- 1 cup butter softened
- 0.67 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2.33 cups all-purpose flour
- 1.5 cups fresh cranberries washed and patted dry
- 1 large lemon zested and juiced (keep zest and juice separate)
For the Glaze
- 1.5 cups confectioners' sugar
For Sprinkling
- 0.5 cup sanding sugar
Instructions
- Preheat your oven to 350°F (175°C). Line a couple of baking sheets with parchment paper.
- In a big bowl, cream together your softened butter and granulated sugar until light and fluffy.1 cup butter
- Beat in the egg yolks and vanilla extract until well combined.1 cup butter
- Gradually add the all-purpose flour. Mix until just combined. Do not overmix.1 cup butter
- Gently fold in the fresh cranberries and the zested lemon peel.1 cup butter
- Roll the dough into 1-inch balls and place them on the prepared baking sheets, leaving space between them.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- While cookies are baking, whisk together confectioners' sugar and lemon juice in a small bowl until smooth and drizzly for the glaze.1 cup butter
- Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Once cooled, drizzle the lemon glaze over the cookies.
- Immediately sprinkle with sanding sugar while the glaze is still wet.1 cup butter
Notes
Store in an airtight container at room temperature. Best enjoyed within 3-4 days.