Description
Bright, buttery treats pairing tangy lemon with tart cranberries, rolled in sparkling sugar and finished with a zesty lemon glaze.
Ingredients
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
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Preheat oven: Set to 350°F (175°C). Line baking sheets with parchment paper.
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Make lemon sugar: In a bowl, rub lemon zest into sugar until fragrant and pale yellow.
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Cream butter & sugar: Add softened butter and beat until light and fluffy.
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Mix wet ingredients: Add egg yolks and vanilla; mix until combined.
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Incorporate flour: Gradually add flour and mix just until dough forms. Do not overmix.
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Shape & coat: Scoop 2‑teaspoon portions, roll into balls, and coat each in sanding sugar. Arrange on sheets.
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Add cranberries: Press one cranberry gently into the center of each dough ball.
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Bake: Bake 10–12 minutes until edges are lightly golden. Cool 3–5 minutes on the pan, then transfer to a rack.
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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.
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