lemon cranberry cookies

Lemon Cranberry Cookies are a zesty and sweet treat that perfectly balances the brightness of lemon with the tartness of fresh cranberries. These delightful cookies have a sugar-crusted exterior and are topped with a tangy lemon glaze, creating a refreshing burst of flavor with every bite.

You’ll love how the lemon zest infused into the sugar adds a vibrant citrus aroma and taste right from the start. Rolling the dough balls in sanding sugar before baking gives the cookies a delicate crunch, while the fresh cranberry center adds a juicy surprise. The lemon glaze finish not only enhances the flavor but also adds a beautiful glossy appearance, making these cookies ideal for holidays, celebrations, or anytime you want a bright and flavorful dessert.

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

1. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.

2. In a mixing bowl, beat together sugar and lemon zest to make lemon sugar. Sugar will become pale yellow and fragrant.

3. Add softened butter and beat until light and fluffy.

4. Add egg yolks and vanilla extract, mixing thoroughly.

5. Mix in the flour until just combined; avoid overmixing.

6. Portion dough into two-teaspoon-sized balls. Roll each ball in sanding sugar and place on prepared baking sheets.

7. Press a fresh cranberry gently into the center of each cookie.

8. Bake for about 10 minutes. Remove and cool on baking sheet 3-5 minutes before transferring to a wire rack.

9. For the glaze, whisk confectioner’s sugar with about 2 teaspoons lemon juice until smooth.

10. Transfer glaze to a sealable bag, cut a small tip, and drizzle over cooled cookies in a zigzag pattern.

11. Sprinkle with sanding sugar on top and allow glaze to harden before storing.

My Best Tips for Success

• Rub lemon zest well into sugar for bright flavor.

• Don’t overmix dough to keep cookies tender.

• Use fresh cranberries for best texture and taste.

• Roll dough balls tightly to maintain shape during baking.

• Drizzle glaze after cookies cool for perfect icing set.

Delicious Variations to Try

• Substitute cranberries with raspberries or dried cherries.

• Add a touch of almond extract to the dough for a nutty hint.

• Combine lemon and orange zest for a citrus medley.

• Use white chocolate drizzle instead of lemon glaze.

• Dust with powdered sugar for extra sweetness.

Frequently Asked Questions

Can I use frozen cranberries?

Yes, but thaw and drain before using to avoid excess moisture.

How long do the cookies stay fresh?

Store in an airtight container for up to 5 days.

Can the dough be refrigerated?

Yes, refrigerate before rolling and baking for better flavor.

How do I prevent glaze from running?

Drizzle on cooled cookies and allow to set fully before handling.

Are these cookies gluten-free?

No, they contain all-purpose flour; use gluten-free flour to adapt.

Can I make these dairy-free?

Substitute butter with vegan spreads and use dairy-free powdered sugar.

Lemon Cranberry Cookies

---

• Author: Emma Hart
• Total Time: 35 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Bright, buttery treats pairing tangy lemon with tart cranberries, rolled in sparkling sugar and finished with a zesty lemon glaze.

---

Ingredients

Scale 1x2x3x

1 cup unsalted butter, softened

⅔ cup granulated sugar

2 large egg yolks

1 tsp vanilla extract

2⅓ cups all-purpose flour

½ cup sanding sugar (for rolling)

1½ cups fresh cranberries, washed and patted dry

1 large lemon, zested and juiced (zest and juice separated)

1½ cups confectioners’ sugar

---

Instructions

1. Preheat oven: Set to 350°F (175°C). Line baking sheets with parchment paper.

2. Make lemon sugar: In a bowl, rub lemon zest into sugar until fragrant and pale yellow.

3. Cream butter & sugar: Add softened butter and beat until light and fluffy.

4. Mix wet ingredients: Add egg yolks and vanilla; mix until combined.

5. Incorporate flour: Gradually add flour and mix just until dough forms. Do not overmix.

6. Shape & coat: Scoop 2‑teaspoon portions, roll into balls, and coat each in sanding sugar. Arrange on sheets.

7. Add cranberries: Press one cranberry gently into the center of each dough ball.

8. Bake: Bake 10–12 minutes until edges are lightly golden. Cool 3–5 minutes on the pan, then transfer to a rack.

9. Glaze & finish: Whisk confectioners’ sugar with about 2 tsp lemon juice until smooth. Drizzle over cooled cookies and sprinkle with sanding sugar. Let glaze set before storing.

See also  Chocolate croissant​

Notes

Warm lemon zest and sugar by hand to release oils. Avoid overmixing dough for tender cookies. Use fresh cranberries for tartness and color. Cool completely before glazing to prevent runny icing. Store airtight at room temperature for up to 5 days.

• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (1/24 recipe)
• Calories: 150
• Sugar: 12 g
• Sodium: 20 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Carbohydrates: 21 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 35 mg

Keywords: lemon cranberry cookies, glazed lemon cookies, cranberry holiday cookies, citrus sugar cookies, tart lemon cookies