Description
These lemon cranberry cookies are a delicious blend of sweet, tart, and chewy. Bright lemon zest and juice give them a fresh citrus flavor, while dried cranberries add bursts of tangy sweetness. Ideal for holidays or everyday baking.
Ingredients
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2 ¼ cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon salt
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1 cup unsalted butter, softened
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1 ⅓ cups white sugar, divided
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2 large egg yolks, at room temperature
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2 tablespoons lemon zest
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1 tablespoon lemon juice
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½ teaspoon vanilla extract
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¾ cup dried cranberries
Instructions
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Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
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In a medium bowl, whisk together the flour, baking soda, and salt.
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In a large bowl, cream the butter with 1 cup of sugar until light and fluffy (2–3 minutes).
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Beat in the egg yolks one at a time, then add lemon zest, lemon juice, and vanilla.
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Gradually mix in the dry ingredients until just combined; the dough will be thick.
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Fold in the dried cranberries.
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Roll dough into 1-tablespoon balls, then coat each in the remaining ⅓ cup of sugar.
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Place on baking sheets, 2 inches apart.
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Bake for 10–12 minutes, until tops crack and bottoms are lightly golden.
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Let cookies cool on the sheet for 5–7 minutes, then transfer to a wire rack.
Notes
Zest tip: Always zest lemons before juicing for maximum flavor.
Storage: Store in an airtight container at room temperature for up to a week.
Freezing dough: Freeze pre-rolled dough balls and bake directly from frozen.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American