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Lemon Cranberry Cookies Recipe

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★★★★★

4.7 from 80 reviews

These Lemon Cranberry Cookies are a delightful blend of tart cranberries and bright lemon zest, perfectly balanced with a sweet glaze. Soft and buttery with a crunchy sanding sugar coating, they make an irresistible treat for any occasion, showcasing a beautiful combination of citrus and fresh fruit flavors.

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
  • Zest of 1 large lemon

Glaze

  • 1 1/2 cups confectioner’s sugar
  • Juice of 1 large lemon (about 2 teaspoons used for the glaze)
  • Additional sanding sugar for topping

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
  2. Create Lemon Sugar: In a mixing bowl, beat together the sugar and lemon zest. This step infuses the sugar with citrus aroma and flavor, turning it a pale yellow when ready.
  3. Mix Butter and Lemon Sugar: Add the softened butter to the lemon sugar mixture and beat until the mixture is light and fluffy, which helps create a tender cookie texture.
  4. Add Egg Yolks and Vanilla: Incorporate the egg yolks and vanilla extract into the butter mixture, beating to combine thoroughly for richness and depth of flavor.
  5. Add Flour: Gradually add the all purpose flour to the bowl, mixing just until combined to prevent overworking the dough and keeping the cookies tender.
  6. Form Cookie Balls: Use two teaspoons of dough per cookie, rolling each portion into a ball. Then roll the balls in sanding sugar until coated evenly for a subtle crunch and sparkle on the surface.
  7. Place on Baking Sheet and Add Cranberries: Arrange the sugar-coated dough balls on the prepared baking sheet spaced apart. Press a single fresh cranberry into the center of each cookie gently but firmly.
  8. Bake: Bake the cookies in the preheated oven for 10 minutes. After baking, let the cookies cool on the baking sheet for 3-5 minutes to set before transferring them to a wire rack to cool completely.
  9. Prepare Lemon Glaze: In a small bowl, whisk together the confectioner’s sugar and about two teaspoons of freshly squeezed lemon juice until smooth and pourable.
  10. Glaze Cookies: Transfer the glaze to a sealable sandwich bag, snip a small corner off, and drizzle the glaze over the cooled cookies in a zigzag pattern. Immediately sprinkle some additional sanding sugar on top, then allow the glaze to harden before storing or serving.

Notes

  • Use fresh cranberries for a bright tart flavor; if unavailable, dried cranberries can be a substitute but will alter texture.
  • Don’t overmix the dough to keep the cookies tender and prevent toughness.
  • Make sure the butter is softened but not melted for optimal texture.
  • The sanding sugar adds a lovely crunch and sparkle, but you can substitute with raw sugar if needed.
  • Allow the glaze to fully harden before stacking or storing cookies to prevent sticking.
  • Cookies keep well in an airtight container at room temperature for up to one week.

Keywords: lemon cranberry cookies, citrus cookies, holiday cookies, glazed cookies, cranberry dessert

Find it online: https://tastybynova.com/lemon-cranberry-cookies-recipe/