Hello, baking friends! Today, I’m super excited to share with you a delightful recipe that brings together the zesty brightness of lemons and the tart sweetness of cranberries – Lemon Cranberry Cookies! These cookies are perfect for any occasion, whether you’re looking for a sweet treat to indulge in or a lovely gift for someone special. Baking these cookies will fill your kitchen with a fresh lemony aroma that’s sure to uplift your spirits. Trust me, once you take that first bite, you’ll fall in love with their chewy texture and vibrant flavor!
Why Make This Recipe
You might be wondering, why make Lemon Cranberry Cookies? Well, let me tell you! These cookies are not only easy to whip up but they also strike the perfect balance between sweet and tart. They’re fantastic for when you want to treat yourself without diving into something overly rich. Plus, the combination of protein-rich egg and wholesome butter brings a comforting vibe that will make your heart sing. These cookies are perfect for sharing, making them ideal for weekend brunches, holiday gatherings, or just those cozy evenings curled up on the couch. Honestly, these cookies will have your friends and family asking for seconds!
And if you’re anything like me, you love creating something beautiful but also simple in your kitchen, and these cookies deliver just that. So let’s roll up our sleeves and get baking!
How to Make Lemon Cranberry Cookies
Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/2 cup dried cranberries
- 1/2 cup powdered sugar (for glaze)
- 1 tablespoon lemon juice (for glaze)
Directions:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. This small step makes cleanup a breeze and keeps those cookies from sticking!
- In a bowl, whisk together the flour, baking powder, and salt. This is a great way to incorporate air into your dry ingredients and ensure they mix perfectly.
- In another bowl, beat the softened butter, granulated sugar, and brown sugar until creamy. The texture should be light and fluffy, which will help create wonderful cookies.
- Add in the egg, vanilla extract, and lemon zest, mixing until everything is combined smoothly. This is where those lemony scents start to fill your kitchen!
- Gradually add the flour mixture, stirring until just combined. It’s okay if there are a few lumps; overmixing can lead to tough cookies, and we definitely don’t want that!
- Gently fold in the dried cranberries. Each bit of cranberry will add a lovely burst of flavor!
- Drop small spoonfuls of the dough onto the prepared baking sheet, being sure to space them apart so they have room to spread.
- Bake for 10-12 minutes or until the edges are lightly golden. Let them cool for a bit; they’ll firm up while cooling.
- For the glaze, mix powdered sugar and lemon juice together until smooth. Drizzle this over the cooled cookies for that extra touch of sweetness.
- Allow the glaze to set before serving. That’s the hardest part – waiting to enjoy these goodies!
How to Serve Lemon Cranberry Cookies
Now that you’ve baked these tasty cookies, it’s time to dig in! You can serve them as a simple dessert after a meal or alongside a hot cup of tea or coffee for a delightful afternoon snack. They also make perfect treats for school lunches, picnics, or even as a charming addition to a gift basket. If you’re feeling fancy, display them on a beautiful plate, maybe with a few sprigs of fresh mint or lemon slices for that extra touch. I love inviting friends over and serving these cookies on a sunny day with a scoop of lemon sorbet on the side. Imagine that!
How to Store Lemon Cranberry Cookies
If you find yourself with extras (or want to save some for later), storing these cookies is easy! Simply place them in an airtight container at room temperature for up to a week. If you want to keep them fresh longer, you can freeze them! Just layer the cookies between parchment paper in a freezer-safe container, and they can last up to three months. When you’re ready to enjoy them, thaw at room temperature or pop them in the microwave for a few seconds to warm them up.
Tips to Make Lemon Cranberry Cookies
- Use Fresh Ingredients: Fresh lemon zest will make a huge difference! If you have fresh lemons, use them instead of bottled lemon juice for the glaze.
- Don’t Overmix: Mix just until the flour is combined to keep your cookies light and airy.
- Experiment with Other Mix-Ins: Feel free to switch it up by adding nuts or white chocolate chips for a different twist!
- Chill the Dough: If you have the time, chilling the dough for about 30 minutes can enhance the flavors even more and help with the cookie’s structure.
Variation
While lemon and cranberry make a fantastic combo, you can easily adapt this recipe. Try adding different dried fruits like blueberries or cherries for a change! Or if you’re a chocolate lover, swap cranberries for chocolate chips for a delightful chocolate lemon cookie.
FAQs
1. Can I use fresh cranberries instead of dried?
Yes, you can, but keep in mind that fresh cranberries are much more tart. If you decide to use fresh, consider adding a bit more sugar to balance the flavors.
2. Can I make these cookies vegan?
Absolutely! You can substitute the egg with a “flax egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and switch the butter for a vegan alternative like coconut oil or a vegan butter.
3. How do I make my cookies chewier?
For chewier cookies, you can slightly underbake them (by 1-2 minutes) and chill the dough before baking to create a better texture.
I hope you enjoy making these Lemon Cranberry Cookies as much as I do! They bring a smile to every bite, filling our kitchens with love and joy. Happy baking!
Print
Lemon Cranberry Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious and chewy cookies bursting with zesty lemon and tart cranberries, perfect for any occasion.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/2 cup dried cranberries
- 1/2 cup powdered sugar (for glaze)
- 1 tablespoon lemon juice (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the softened butter, granulated sugar, and brown sugar until creamy.
- Add the egg, vanilla extract, and lemon zest, mixing until smooth.
- Gradually add the flour mixture, stirring until just combined.
- Gently fold in the dried cranberries.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them apart.
- Bake for 10-12 minutes or until the edges are lightly golden. Let cool.
- For the glaze, mix powdered sugar and lemon juice until smooth. Drizzle over cooled cookies.
- Allow the glaze to set before serving.
Notes
For chewier cookies, slightly underbake and chill the dough before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg