Lemon Cranberry Cookies

Lemon Cranberry Cookies are a festive, bright, and flavorful treat that’s perfect for holiday gatherings or any time of year when you’re craving something sweet and tangy. These cookies combine the zesty brightness of lemon with the tartness of cranberries in a buttery, melt-in-your-mouth cookie. With a soft texture and a hint of almond, these cookies are not only delicious but also visually appealing with pops of vibrant red cranberries against the pale, golden cookie. Finished with a sweet, lemony glaze, Lemon Cranberry Cookies are as beautiful as they are tasty. Ideal for cookie swaps, holiday parties, or as a gift, these cookies are sure to become a favorite among family and friends.

Why You’ll Love This Recipe

These Lemon Cranberry Cookies are a unique twist on classic holiday cookies. The refreshing citrus from the lemon and the tart bite of the cranberries create a well-balanced flavor that’s neither too sweet nor too tart. They’re soft and buttery with a slight crumb, and the drizzle of lemon glaze adds just the right amount of sweetness. This recipe is easy to make and uses simple ingredients, making it approachable even for beginner bakers. The cookies also freeze well, so you can make them ahead of time and always have a festive treat ready for guests.

Preparation Time and Servings

  • Prep time: 20 minutes
  • Cook time: 10-12 minutes per batch
  • Total time: 40 minutes
  • Yield: 24 cookies
  • Serving Size: 1 cookie

Nutritional Information (per serving)

  • Calories: 120
  • Carbohydrates: 15g
  • Protein: 1g
  • Fat: 6g
  • Fiber: 1g
  • Sugar: 9g

Ingredients

For the Lemon Cranberry Cookies

  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 tablespoon lemon zest (from 1-2 lemons)
  • 1/2 teaspoon lemon extract (optional, for extra lemon flavor)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional, for depth of flavor)
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup fresh or dried cranberries (if using fresh, cut in halves)

For the Lemon Glaze

  • 1 cup powdered sugar, sifted
  • 1-2 tablespoons fresh lemon juice (adjust for desired consistency)
  • 1 teaspoon lemon zest

Step-by-Step Instructions

Step 1: Prepare the Dough

  1. In a large mixing bowl, cream together the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
  2. Add the egg, lemon zest, lemon extract (if using), vanilla extract, and almond extract (if using). Mix until fully incorporated, scraping down the sides of the bowl as needed.

Step 2: Mix the Dry Ingredients

  1. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  2. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.

Step 3: Add the Cranberries

  1. Gently fold in the cranberries with a spatula, distributing them evenly throughout the dough.
  2. If the dough feels too sticky, cover the bowl and refrigerate it for 15-20 minutes to make it easier to handle.

Step 4: Shape the Cookies

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Use a cookie scoop or tablespoon to scoop about 1 tablespoon of dough for each cookie. Roll the dough into balls with your hands, then place them on the prepared baking sheet about 2 inches apart.
  3. Gently press down on each ball with your fingers or the back of a spoon to flatten them slightly.

Step 5: Bake the Cookies

  1. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers should still look slightly soft.
  2. Remove the baking sheet from the oven and let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 6: Prepare the Lemon Glaze

  1. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the lemon juice to achieve your desired glaze consistency.
  2. Once the cookies are completely cooled, drizzle the glaze over the cookies using a spoon or piping bag.

Step 7: Serve and Store

  1. Allow the glaze to set before serving. Enjoy your Lemon Cranberry Cookies fresh, or store them in an airtight container at room temperature for up to 5 days.
  2. If freezing, place the unglazed cookies in a freezer-safe container for up to 2 months. When ready to enjoy, thaw and add the glaze before serving.

Ingredient Background

Each ingredient in these Lemon Cranberry Cookies plays a role in creating their unique texture and flavor. Butter provides richness and a tender crumb, while granulated sugar adds sweetness and a slight crispness to the edges. Lemon zest and juice deliver a bright, refreshing citrus flavor that pairs perfectly with the tart cranberries. Fresh or dried cranberries provide pops of color and tang, balancing the sweetness of the cookie. Baking powder helps the cookies rise slightly, giving them a light, soft texture, while vanilla and almond extracts add warmth and depth to the flavor profile. The powdered sugar glaze complements the lemon flavor and adds a touch of sweetness to the cookies.

Technique Tips

For the best results, follow these technique tips when making Lemon Cranberry Cookies. Make sure the butter is softened to room temperature before creaming it with the sugar; this ensures a smooth, even texture. Use fresh lemon zest for the most vibrant lemon flavor, and don’t skip the salt, as it enhances the flavors in the cookies. When folding in the cranberries, be gentle to avoid crushing them, especially if using fresh cranberries. To achieve a beautiful, even glaze, make sure the cookies are fully cooled before drizzling. If you’d like a thicker glaze, reduce the lemon juice or add more powdered sugar.

Alternative Presentation Ideas

These Lemon Cranberry Cookies can be presented in a variety of ways to suit different occasions. For holiday parties, arrange them on a decorative plate or platter with fresh cranberries and lemon slices for added visual appeal. If giving them as gifts, stack the cookies in a clear cellophane bag and tie with a festive ribbon. For a spring or summer gathering, serve the cookies on a tiered dessert stand alongside lemon bars and other fruity treats. You could also use a piping bag with a small round tip to create intricate glaze patterns, adding an elegant touch to each cookie.

Additional Tips for Success

To ensure your Lemon Cranberry Cookies turn out perfectly, be sure to measure the flour accurately using the spoon-and-level method to avoid dense cookies. If you prefer a more tart flavor, add extra lemon zest to the dough or increase the lemon juice in the glaze. To prevent the cookies from spreading too much, refrigerate the dough for 15-20 minutes before baking. If using fresh cranberries, cut them in half to distribute the tartness evenly throughout the cookie. For a more vibrant color, you can add a drop of yellow food coloring to the dough, enhancing the lemony appearance.

Recipe Variations

These Lemon Cranberry Cookies are versatile and can be customized with different flavors and ingredients:

  1. Lemon Blueberry Cookies: Substitute fresh or dried blueberries for the cranberries for a slightly sweeter, fruity twist.
  2. Orange Cranberry Cookies: Use orange zest and juice instead of lemon for a warm, citrusy variation that pairs beautifully with cranberries.
  3. Almond Lemon Cookies: Add 1/4 cup of finely chopped almonds to the dough and increase the almond extract for a nutty flavor.
  4. White Chocolate Lemon Cranberry Cookies: Add 1/4 cup white chocolate chips to the dough for added sweetness and richness.
  5. Lemon Poppy Seed Cranberry Cookies: Mix in 1 tablespoon of poppy seeds with the dry ingredients for a lemon poppy seed variation with cranberries.

Freezing and Storage

Lemon Cranberry Cookies can be stored in an airtight container at room temperature for up to 5 days. For longer storage, freeze the unglazed cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container for up to 2 months. To serve, thaw the cookies at room temperature and drizzle with glaze. If you’re planning to freeze them with the glaze, place a sheet of wax paper between layers to prevent sticking. For the best texture, enjoy the cookies fresh or within a few days of glazing.

Healthier Twist Ideas

To make these Lemon Cranberry Cookies a bit healthier, consider a few substitutions. Use whole wheat pastry flour for half of the all-purpose flour to add fiber and nutrients. You can also reduce the sugar by 1/4 cup if you prefer a less sweet cookie. Substitute Greek yogurt for half of the butter to reduce fat while maintaining moisture. If you want to use a natural sweetener, try replacing half of the granulated sugar with coconut sugar, though this may affect the color slightly. Finally, use dried cranberries with no added sugar for a lower-sugar option.

Serving Suggestions for Events

These Lemon Cranberry Cookies are perfect for a wide variety of occasions. For holiday gatherings, serve them alongside other festive treats like gingerbread cookies, sugar cookies, and peppermint bark. At a summer tea party or brunch, pair them with lemon bars, fruit tarts, and iced tea for a refreshing, light dessert spread. For weddings, baby showers, or engagement parties, arrange the cookies on a tiered dessert stand with other bite-sized sweets. You can also include them in cookie boxes or tins for gift-giving, as they transport well and are a lovely, thoughtful treat.

Special Equipment

To make these Lemon Cranberry Cookies, you don’t need any special equipment, but a few basic kitchen tools can make the process easier. An electric mixer is helpful for creaming the butter and sugar, though you can mix by hand if needed. A microplane or zester is ideal for grating fresh lemon zest, while a citrus juicer helps extract the most juice from the lemons. A cookie scoop ensures even-sized cookies, and a wire cooling rack is essential for cooling the cookies before glazing. For drizzling the glaze, you can use a spoon, piping bag, or even a zip-top bag with a small corner snipped off.

Frequently Asked Questions

1. Can I use dried cranberries instead of fresh?
Yes, dried cranberries work well in this recipe. If they are very dry, soak them in warm water for a few minutes, then drain before adding to the dough.

2. Can I make these cookies gluten-free?
Yes, you can use a gluten-free flour blend as a 1:1 substitute for the all-purpose flour. Check for doneness, as gluten-free cookies may require a slightly different bake time.

3. How do I make the glaze thicker or thinner?
Adjust the consistency by adding more powdered sugar for a thicker glaze or more lemon juice for a thinner glaze.

4. Can I freeze the cookie dough?
Yes, you can freeze the dough. Shape it into balls and freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding an extra 1-2 minutes to the bake time.

5. What other types of citrus can I use?
You can substitute the lemon zest and juice with orange, lime, or even grapefruit for a different citrus flavor.

6. How do I store these cookies for gift-giving?
Place the cookies in an airtight container, tin, or cellophane bag with a layer of parchment paper to prevent sticking. Store at room temperature until ready to gift.

7. Can I skip the glaze?
Yes, the glaze is optional. The cookies are still delicious without it, but the glaze adds extra sweetness and a beautiful finish.

8. How long will these cookies stay fresh?
They’ll stay fresh for up to 5 days at room temperature in an airtight container or up to 2 months in the freezer.

Conclusion

Lemon Cranberry Cookies are a delightful, festive treat that combines tart cranberries, bright lemon, and a soft, buttery cookie base. These cookies are perfect for any season, whether you’re making them for holiday gatherings, spring celebrations, or as a refreshing treat for summer parties. With their vibrant flavors, soft texture, and beautiful appearance, they’re sure to impress guests and become a favorite in your cookie repertoire. Easy to make and adaptable to various dietary needs, Lemon Cranberry Cookies are a wonderful addition to any cookie tray or dessert spread. Enjoy the zesty, fruity flavor and share the joy with family and friends!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lemon Cranberry Cookies


  • Author: Amelia
  • Total Time: 40 minutes
  • Yield: 24 cookies 1x

Ingredients

Scale

For the Lemon Cranberry Cookies

  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 tablespoon lemon zest (from 12 lemons)
  • 1/2 teaspoon lemon extract (optional, for extra lemon flavor)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional, for depth of flavor)
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup fresh or dried cranberries (if using fresh, cut in halves)

For the Lemon Glaze

  • 1 cup powdered sugar, sifted
  • 12 tablespoons fresh lemon juice (adjust for desired consistency)
  • 1 teaspoon lemon zest

Instructions

Step 1: Prepare the Dough

  1. In a large mixing bowl, cream together the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
  2. Add the egg, lemon zest, lemon extract (if using), vanilla extract, and almond extract (if using). Mix until fully incorporated, scraping down the sides of the bowl as needed.

Step 2: Mix the Dry Ingredients

  1. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  2. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.

Step 3: Add the Cranberries

  1. Gently fold in the cranberries with a spatula, distributing them evenly throughout the dough.
  2. If the dough feels too sticky, cover the bowl and refrigerate it for 15-20 minutes to make it easier to handle.

Step 4: Shape the Cookies

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Use a cookie scoop or tablespoon to scoop about 1 tablespoon of dough for each cookie. Roll the dough into balls with your hands, then place them on the prepared baking sheet about 2 inches apart.
  3. Gently press down on each ball with your fingers or the back of a spoon to flatten them slightly.

Step 5: Bake the Cookies

  1. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers should still look slightly soft.
  2. Remove the baking sheet from the oven and let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 6: Prepare the Lemon Glaze

  1. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the lemon juice to achieve your desired glaze consistency.
  2. Once the cookies are completely cooled, drizzle the glaze over the cookies using a spoon or piping bag.

Step 7: Serve and Store

  1. Allow the glaze to set before serving. Enjoy your Lemon Cranberry Cookies fresh, or store them in an airtight container at room temperature for up to 5 days.
  2. If freezing, place the unglazed cookies in a freezer-safe container for up to 2 months. When ready to enjoy, thaw and add the glaze before serving.

  • Prep Time: 20 minutes
  • Cook Time: 10-12 minutes per batch

Nutrition

  • Serving Size: 1 cookie
  • Calories: 120 kcal
  • Sugar: 9g
  • Fat: 6g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 1g

Leave a Comment

Recipe rating