Whether you enjoy them with a cup of tea or serve them at a holiday gathering, these cookies will surely be a hit. These cookies' bright and refreshing lemon flavor pairs beautifully with the chewy cranberries.
These cookies are simple to make and full of flavor, making them a great choice when you're looking for a new twist on traditional cookie recipes.
Whether it's a summer picnic or a cozy winter gathering, Cranberry Lemon Cookies are a versatile and refreshing treat to add to your baking repertoire.
Whether it's a summer picnic or a cozy winter gathering, Cranberry lemon cookies are a versatile and refreshing treat to add to your baking repertoire.
Why You Will Love This Recipe
- Zesty and Refreshing: The lemon zest gives the cookies a fresh citrus flavor balanced perfectly with the tart cranberries.
- Chewy and Soft: These cookies have a soft, chewy texture that’s just the right consistency for a comforting treat.
- Perfect for Any Occasion: Whether it’s a holiday, a family gathering, or just a sweet snack, these cookies are ideal for every event.
- Simple and Quick to Make: You can create these flavorful cookies with minimal effort with just a few basic ingredients.
- Bright and Festive: The combination of cranberries and lemon makes these cookies a festive, colorful addition to any dessert table.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoon lemon zest
- 2 tablespoon fresh lemon juice
- 1 ½ cups dried cranberries
- 1 teaspoon vanilla extract
Directions
- Step No.1: Preheat the oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup.
- Step No.2: Mix the dry ingredients
Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
- Step No.3: Cream the butter and sugar
In a large bowl, cream together the softened butter and granulated sugar using an electric mixer or stand mixer until light and fluffy, about 2-3 minutes.
- Step No.4: Add the wet ingredients
Add the egg, lemon zest, lemon juice, and vanilla extract to the butter mixture. Beat until combined, scraping down the sides of the bowl as needed.
- Step No.5: Combine wet and dry ingredients
Gradually add the dry and wet ingredients, mixing until just combined. Be careful not to overmix the dough.
- Step No.6: Add cranberries
Fold in the dried cranberries, ensuring they are evenly distributed throughout the dough.
- Step No.7: Scoop and bake the cookies
Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden and the centers are set.
- Step No.8: Cool and serve
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these refreshing, soft cookies with a cup of tea or coffee!
Tips for Success
- Don’t overmix the dough: When adding the dry ingredients, mix until combined. Overmixing can result in dense cookies.
- Use Fresh Lemon: For the best flavor, use fresh lemon juice and zest instead of bottled lemon juice. This will give the cookies a vibrant, natural lemon flavor.
- Chill the Dough (Optional): If you prefer thicker cookies, chill the dough in the fridge for 30 minutes before baking. This helps the dough hold its shape during baking.
- Use Fresh Cranberries for a Tart Twist: For an extra tangy kick, use fresh cranberries instead of dried ones. Just be sure to chop them up to prevent them from overwhelming the dough.
Variations
- Lemon Glazed Cranberry Cookies: For an extra sweet touch, drizzle a simple lemon glaze (made with powdered sugar and lemon juice) over the cooled cookies.
- Cranberry Orange Cookies: To give the cookies a citrusy twist, substitute the lemon zest with orange zest or add a little orange juice for a brighter flavor.
- white chocolate cranberry Lemon Cookies: Add ½ cup of white chocolate chips to the dough for a creamy, sweet addition to the tart cranberries and lemon.
- Spiced cranberry Lemon Cookies: Add ½ teaspoon of cinnamon or ginger to the dough for a warm, spiced flavor that complements the cranberry and lemon.
Serving and Storage
Serving
Serve these Cranberry Lemon Cookies with a warm cup of tea or a glass of milk for the perfect treat. They also make an excellent addition to holiday cookie trays or dessert tables.
Storage
You can store your cookies in an airtight container at room temperature for up to 1 week or freeze them for up to 3 months.
FAQ
Yes, you can use fresh cranberries. However, fresh cranberries are much more tart, so you may want to add a little extra sugar to balance the flavor. Chop the cranberries to prevent them from being too bulky in the dough.
While fresh lemon juice is recommended for the best flavor, you can use bottled lemon juice in a pinch. Just note that fresh juice will give a brighter, more vibrant flavor.
Yes, you can make the dough ahead of time and refrigerate it for up to 2 days before baking. This helps the flavors develop, and the dough will be easier to work with if it’s chilled.
Yes, you can swap the cranberries for other dried fruits like raisins, currants, or cherries. Each will offer a unique flavor, but cranberries pair particularly well with the lemon.
Cranberry Lemon Cookies are a refreshing, flavorful treat that perfectly balances the tartness of cranberries with the brightness of lemon.
Their soft, chewy texture and vibrant flavors make them an excellent addition to any dessert table, holiday gathering, or simple afternoon snack.
Whether you enjoy them fresh from the oven or store them for later, these cookies are sure to become a favorite.
Try baking a batch today and enjoy these delightful cookies' sweet, tangy goodness!
CRANBERRY LEMON COOKIES
Ingredients
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon lemon zest
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoon fresh lemon juice
- 1 cup dried cranberries or fresh cranberries, chopped
- ¼ cup coarse sugar for sprinkling, optional
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Prepare the dough:
- In a medium bowl, whisk together the flour, baking soda, salt, and lemon zest. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together until creamy and light, about 2-3 minutes.
- Add the egg, vanilla extract, and lemon juice, and beat until well combined.
Combine dry and wet ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the dried cranberries.
Shape the cookies:
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing about 2 inches apart.
- If desired, sprinkle the tops of the dough balls with coarse sugar for a little extra crunch and sweetness.
Bake the cookies:
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers are set. The cookies will firm up as they cool.
Cool and serve:
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a more intense lemon flavor, you can add an additional teaspoon of lemon zest or a bit of lemon extract to the dough.
- If you prefer a sweeter cookie, you can add a simple glaze made with powdered sugar and lemon juice.
- You can substitute dried cranberries with fresh cranberries, but chop them into smaller pieces to ensure they bake evenly.
- Store these cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months.
Comments
No Comments