Dessert

Lemon Cranberry Cookies Recipe

ByAndria Russo November 24, 2025November 24, 2025

Introduction

Lemon Cranberry Cookies offer a delightful balance of tart cranberries and bright lemon flavor, wrapped in a tender, buttery cookie. These cookies are perfect for any season and bring a fresh, zesty twist to your cookie jar.

A white plate decorated with green holly and red berries holds a pile of round cookies, each with a light golden base, a sparkling sugar coating, and a center filled with bright red cranberry jam. The cookies are drizzled with thin lines of white icing, creating a delicate pattern over each one. Fresh whole cranberries are scattered around the plate and on the white marbled surface beneath. Nearby, there is a green ceramic dish shaped like a leaf holding more of the same cookies, with a white cloth featuring a holly pattern partially visible underneath. 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 your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat and set it aside.
Step 2: In a mixing bowl, beat together the sugar and lemon zest until the sugar lightens to a pale yellow, creating lemon sugar.
Step 3: Add the softened butter to the lemon sugar and beat until the mixture is light and fluffy.
Step 4: Mix in the egg yolks and vanilla extract until fully combined.
Step 5: Stir in the all-purpose flour until just combined; avoid overmixing to keep the cookies tender.
Step 6: Scoop the dough by two-teaspoon portions and roll each into a ball. Coat each ball in sanding sugar, then place on the prepared baking sheet.
Step 7: Press a single cranberry gently into the center of each cookie dough ball.
Step 8: Bake for 10 minutes. After baking, let the cookies cool on the baking sheet for 3–5 minutes before transferring them to a wire rack to cool completely.
Step 9: While the cookies cool, whisk the confectioner’s sugar with about two teaspoons of lemon juice to create a glaze.
Step 10: Transfer the glaze to a sealable sandwich bag and snip off a small corner. Drizzle the glaze over the cooled cookies in a zigzag pattern. Sprinkle a little sanding sugar on top and allow the glaze to firm up before storing.

Tips & Variations

Use fresh cranberries for the best tartness, but dried cranberries or frozen berries (thawed and drained) can work in a pinch.
Add a pinch of salt to the dough to enhance the lemon and cranberry flavors.
For a brighter glaze, add a bit more lemon juice, but add it gradually to avoid a runny consistency.
Swap vanilla extract for almond extract to add a nutty warmth to the cookies.

Storage

Store the cookies in an airtight container at room temperature for up to one week. If the glaze softens, let the cookies sit uncovered for a few minutes before serving. For longer storage, freeze the cookies in a sealed container for up to three months and thaw at room temperature before enjoying.

How to Serve

A white plate decorated with green holly leaves and red berries holds a pile of round thumbprint cookies. Each cookie has a light golden color with coarse sugar on the edges, a deep red jelly-filled center, and is topped with thin white icing drizzles. Fresh, whole cranberries are scattered among the cookies on the plate, and a white cloth with green holly and red berries pattern lies beneath the plate on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, you can use frozen cranberries, but make sure to thaw and drain them well to avoid excess moisture, which can affect the cookie texture.

How do I make sure the glaze hardens properly?

Allow the glaze to dry at room temperature without covering the cookies. This typically takes about 30 minutes to an hour, depending on humidity. Using the right amount of confectioner’s sugar and lemon juice helps achieve a firm glaze.