Lemon Cranberry Cookies
Delightful cookies that combine zesty lemon and sweet, tart cranberries, perfect for any occasion.
Servings: 24 cookies
Calories: 140kcal
Ingredients
Main ingredients
- 240 g butter, softened Use unsalted butter for better flavor.
- 135 g sugar Granulated sugar.
- 2 large egg yolks Room temperature.
- 1 teaspoon vanilla extract Pure vanilla extract recommended.
- 290 g all-purpose flour Sift if desired.
- 100 g sanding sugar For coating.
- 225 g fresh cranberries, washed and patted dry Fresh cranberries preferred.
- 1 large lemon, zested and juiced Use for flavoring and glaze.
- 180 g confectioner's sugar For glaze.
Instructions
Preparation
- Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper or a silicone baking mat.
- In a mixing bowl, combine the sugar and lemon zest. Beat together until the mixture turns a pale yellow.
- Add the softened butter to the mixture and beat until light and fluffy.
- Incorporate the egg yolks and vanilla extract, mixing until well combined.
- Gradually add the all-purpose flour into the mixture until just combined.
- Roll the dough into small balls and coat each one in sanding sugar.
- Place the dough balls on the baking sheet and gently press a cranberry into the center of each cookie.
Baking
- Bake for about 10 minutes, or until the edges are set.
- Allow the cookies to cool for 3-5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Glazing
- For the glaze, whisk together the confectioner's sugar and lemon juice until smooth.
- Drizzle the glaze over the cooled cookies.
Notes
These cookies can be served warm or cooled. Store in an airtight container for up to a week, or freeze for longer storage. Adding extra lemon zest on the glaze enhances flavor.