CRANBERRY LEMON COOKIES
Cranberry Lemon Cookies are a refreshing and tangy treat, featuring sweet-tart cranberries paired with zesty lemon flavor. These soft, chewy cookies are perfect for any occasion, especially during the holiday season or as a light dessert.
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.