Description
These Lemon Cranberry Cookies combine the tartness of fresh cranberries and zesty lemon with the sweetness of a buttery cookie base. Finished with a delicate lemon glaze and a sprinkle of sanding sugar, these cookies offer a delightful balance of flavors and textures perfect for any occasion.
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 juiced lemon)
- Additional sanding sugar for topping
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or use a silicone baking mat, then set it aside.
- Create Lemon Sugar: In a mixing bowl, beat together the sugar and lemon zest until the sugar lightens in color and is infused with lemon aroma, resulting in lemon sugar.
- Cream Butter and Lemon Sugar: Add the softened butter to the lemon sugar and beat until the mixture is light and fluffy, ensuring a smooth, creamy texture.
- Add Egg Yolks and Vanilla: Incorporate the egg yolks and vanilla extract into the butter mixture and beat to combine thoroughly.
- Mix in Flour: Gradually add the all-purpose flour to the wet ingredients and mix until just combined; avoid overmixing to keep the dough tender.
- Shape Cookies: Scoop out dough in two-teaspoon portions and roll into balls. Roll each ball thoroughly in sanding sugar and place spaced apart on the prepared baking sheet.
- Add Cranberries: Gently press a single cranberry into the center of each cookie ball to embed it.
- Bake Cookies: Bake the cookies in the preheated oven for 10 minutes. Once done, remove from the oven and allow them to cool on the baking sheet for 3 to 5 minutes before transferring to a wire rack to cool completely.
- Prepare Lemon Glaze: In a small bowl, whisk together the confectioner’s sugar and approximately two teaspoons of lemon juice until smooth to form a pourable glaze.
- Glaze and Finish: Transfer the glaze to a sealable sandwich bag, cut a small tip off one corner, and drizzle the glaze over the cooled cookies in a zigzag pattern. Sprinkle additional sanding sugar on top. Allow the glaze to set and harden before storing or serving.
Notes
- Use fresh cranberries for the best flavor and texture.
- Be careful not to overmix the dough to keep the cookies tender.
- The sanding sugar adds a lovely sparkle and slight crunch; do not substitute with regular granulated sugar.
- The glaze should be applied once the cookies are fully cooled to prevent melting.
- Store cookies in an airtight container to maintain freshness and keep the glaze firm.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon cranberry cookies, lemon cookies, cranberry cookies, glazed cookies, holiday cookies, citrus cookies, easy cookie recipe
