Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
In a mixing bowl, combine sugar and lemon zest to create lemon-infused sugar. The sugar will turn pale yellow when ready.
Add the softened butter and beat until light and fluffy.
Mix in egg yolks and vanilla extract, blending until smooth.
Gradually add flour, mixing just until combined. Avoid overmixing.
Roll dough into 2-teaspoon portions, then roll each ball in sanding sugar. Place on the prepared baking sheet.
Gently press a cranberry into the center of each cookie.
Bake for 10 minutes. Allow cookies to cool on the baking sheet for 3-5 minutes before transferring them to a wire rack.
In a bowl, whisk confectioner’s sugar with about 2 teaspoons of lemon juice to make a glaze.
Pour glaze into a sandwich bag, cut a small tip in one corner, and drizzle glaze over the cookies in a zigzag pattern.
Sprinkle with sanding sugar. Let glaze harden before storing cookies.