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.