Lemon Cranberry Cookies
Deliciously soft and chewy, Lemon Cranberry Cookies blend the tangy zest of lemon with sweet tart cranberries, perfect for any occasion.
Servings: 24 cookies
Calories: 150kcal
Ingredients
For the Cookies
- 1 cup unsalted butter, softened Make sure it is at room temperature.
- 1 cup granulated sugar
- 2 large eggs At room temperature.
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh cranberries, chopped
- Zest of 1 lemon
- Juice of 1 lemon
For the Glaze
- 1 cup powdered sugar For glaze.
- 2 tablespoons lemon juice For glaze.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, and salt, then gradually add this to the butter mixture until just combined.
- Gently fold in the chopped cranberries, lemon zest, and lemon juice.
- Drop balls of dough onto the prepared baking sheet, leaving space between each cookie.
Baking
- Bake for 12-15 minutes until the edges are lightly golden.
- Allow cookies to cool on the baking sheet.
Glazing
- Mix the powdered sugar with lemon juice until smooth for the glaze.
- Drizzle the glaze over the cooled cookies.
Notes
Store cookies in an airtight container for up to a week. You can freeze the dough for future baking.