Lemon Cranberry Cookies

Lemon Cranberry Cookies: A Bright and Tangy Holiday Treat

These Lemon Cranberry Cookies are the perfect combination of sweet and tart, making them a delightful addition to your holiday cookie platter or any time you crave a citrusy treat. The fresh cranberries add a pop of color and tang, while the lemon zest and glaze bring a burst of bright flavor that balances the buttery, soft cookie base. Finished with a drizzle of lemon glaze and a sprinkle of sanding sugar, these cookies are as beautiful as they are delicious!

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

Directions:

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C).
• Line a baking sheet with parchment paper or a silicone baking mat and set it aside.

2. Make the Lemon-Infused Sugar:

• In a mixing bowl, combine the sugar and lemon zest. Rub them together using your fingers until the sugar becomes pale yellow and fragrant. This infuses the sugar with a bright lemon flavor.

3. Cream the Butter and Sugar:

• Add the softened butter to the lemon-infused sugar and beat the mixture until light and fluffy.

4. Add the Wet Ingredients:

• Mix in the egg yolks and vanilla extract, blending until smooth and well combined.

5. Incorporate the Dry Ingredients:

• Gradually add the flour, mixing just until combined. Avoid overmixing the dough to ensure a tender cookie texture.

6. Shape the Cookies:

• Roll the dough into 2-teaspoon portions to form small balls, then roll each ball in sanding sugar for a decorative touch.
• Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
• Gently press a cranberry into the center of each cookie.

7. Bake:

• Bake the cookies for 10 minutes, or until the edges are just set and lightly golden.
• Allow the cookies to cool on the baking sheet for 3-5 minutes before transferring them to a wire rack to cool completely.

8. Make the Lemon Glaze:

• In a small bowl, whisk together the confectioner’s sugar and lemon juice (about 2 teaspoons) until smooth. The glaze should be thick but pourable.
• Pour the glaze into a small sandwich bag and cut a tiny tip in one corner for easy drizzling.

9. Glaze the Cookies:

• Drizzle the glaze over the cooled cookies in a zigzag pattern. For an extra festive touch, sprinkle with more sanding sugar while the glaze is still wet.
• Let the glaze harden before serving or storing the cookies.

Recipe Notes:

• Prep Time: 20 minutes
• Cooking Time: 10 minutes
• Total Time: 30 minutes
• Calories: 140 kcal per cookie
• Servings: 24 cookies

A Festive and Tangy Cookie

These Lemon Cranberry Cookies are the perfect combination of tart, sweet, and buttery, making them an ideal treat for the holiday season or any time of the year. The cranberries offer a vibrant pop of flavor and color, while the lemon glaze adds a refreshing citrusy finish. Not only are they delicious, but their beautiful appearance makes them a standout at any gathering or cookie swap.

Whether you’re baking for family, friends, or just yourself, these cookies are sure to brighten your day with their zesty, fruity flavor and delightful texture. Enjoy them with a cup of tea or as part of your holiday dessert spread!

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