Dessert

Lemon Cranberry Cookies Recipe

Bynova cole January 5, 2026January 5, 2026

Introduction

These Lemon Cranberry Cookies offer a delightful balance of tart and sweet flavors with a zesty lemon glaze and fresh cranberries. Soft, buttery, and decorated with a sparkling sugar coating, they make a perfect treat for the holidays or any time you crave a bright, fruity cookie.

A white plate with green holly leaf designs and red berries is filled with a pile of round thumbprint cookies. Each cookie has a pale golden color with a rough sugar-coated edge, a small round red cranberry filling in the center, and white icing drizzled over the top in thin stripes. Bright red fresh cranberries are scattered around the plate, which sits on a white marbled surface. Part of a green leaf-shaped dish with similar cookies and a white cloth with red and green holly prints are visible in the background. 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 the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set 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 becomes light and fluffy.
Step 4: Incorporate the egg yolks and vanilla extract into the butter mixture, beating well to combine.
Step 5: Gradually add the all-purpose flour and mix until just combined. Avoid overmixing to keep the cookies tender.
Step 6: Scoop out dough portions about two teaspoons each and roll into balls. Then roll each ball into the sanding sugar and place on the prepared baking sheet.
Step 7: Gently press a single cranberry into the center of each cookie ball.
Step 8: Bake for 10 minutes. Once baked, 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 in a bowl to make a smooth glaze.
Step 10: Pour the glaze into a sealable sandwich bag and cut a small corner to create a piping tip. Drizzle the glaze over the cooled cookies in a zigzag pattern, then sprinkle a little sanding sugar on top. Allow the glaze to set before storing.

Tips & Variations

For a softer cookie, slightly reduce the baking time by a minute or two and check frequently.
Try substituting dried cranberries soaked in orange juice for fresh cranberries if fresh are not available.
Add a teaspoon of finely chopped fresh rosemary for an herbal twist that pairs beautifully with lemon and cranberry.
Use key lime zest instead of lemon zest for a unique citrus flavor.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. If glazed, allow the icing to completely harden before stacking to prevent sticking. You can also freeze the baked cookies without glaze for up to 3 months; thaw at room temperature before glazing and serving.

How to Serve

The image shows a close-up of a cooling rack filled with several round cookies, each cookie containing visible bits of bright red cranberries mixed in a soft, pale dough base. The cookies are arranged in neat rows, and each one is topped with a thin drizzle of white icing that adds a glossy texture. The metal cooling rack is placed on a white marbled surface that contrasts with the warm tones of the cookies. Each cookie has a slightly rough, crumbly texture with a soft, moist look from the cranberries and icing. 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?

Fresh cranberries are best for these cookies as they hold their shape and fresh flavor. If using frozen, thaw and drain them well to avoid extra moisture in the dough, which can affect texture.

What if I don’t have sanding sugar?

You can substitute sanding sugar with granulated sugar for rolling, though the texture will be less coarse and the sparkle less prominent. For a finer but still sparkly coating, try coarse sugar crystals or turbinado sugar.