Lemon Cranberry Shortbread Cookies
Indulge in delightful lemon cranberry shortbread cookies that perfectly balance zesty lemon flavor with sweet-tart cranberries.
Servings: 24 cookies
Calories: 120kcal
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Using unsalted butter allows you to control the sodium level in your cookies.
- 1/2 cup powdered sugar Contributes to the cookie’s tender texture while providing sweetness.
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour You can substitute with gluten-free flour for a gluten-free option.
- 1/4 teaspoon salt Reduce if using salted butter.
- 1 tablespoon lemon zest Fresh zest brightens the flavors significantly.
- 1/2 cup dried cranberries, chopped Consider using golden raisins or dried cherries for a different twist.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream the softened butter and powdered sugar using an electric mixer on medium speed until the mixture is light and fluffy.
- Add the vanilla extract and lemon zest to the butter mixture, stirring until well combined.
- Gradually incorporate the all-purpose flour and salt into the mixture, mixing on low speed until just combined.
- Gently fold in the chopped dried cranberries using a spatula.
- Scoop out tablespoon-sized portions of dough and place them onto the prepared baking sheet, leaving about 2 inches of space between each.
- Lightly flatten each cookie with the back of a fork to create a slight indent.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store baked cookies in an airtight container to maintain freshness. These cookies can be frozen for up to 3 months.