Description
Zesty lemon cranberry cookies bring sunshine to classic holiday baking with tangy citrus and tart berry notes. Delicate crumbly texture and festive flavor combine to create a perfect treat you’ll want to share with everyone.
Ingredients
Scale
Main Ingredients:
- 2 ⅓ cups all-purpose flour
- 1 ½ cups fresh cranberries, washed and patted dry
- 1 cup butter, softened
- 2 large egg yolks
Sweeteners and Sugars:
- ⅔ cup sugar
- ½ cup sanding sugar
- 1 ½ cups confectioner’s sugar
Flavor Enhancers:
- 1 large lemon, zested and juiced (keep zest and juice separate)
- 1 teaspoon vanilla extract
Instructions
- Craft a vibrant lemon-sugar blend by massaging zest into granulated sugar until the mixture turns a pale, sunshiny yellow.
- Cream the softened butter into the lemon-infused sugar, whipping until the mixture becomes airy and voluminous.
- Incorporate egg yolks and vanilla extract, stirring until the mixture achieves a silky, uniform consistency.
- Gradually fold in flour, gently mixing until just combined, taking care not to overwork the delicate dough.
- Shape the dough into small, uniform spheres, each approximately the size of a rounded teaspoon.
- Roll each cookie ball through a generous coating of sparkling sanding sugar, ensuring complete coverage.
- Position the sugar-coated dough balls onto a parchment-lined baking sheet, allowing ample space between each cookie.
- Delicately press a single cranberry into the center of each unbaked cookie, creating a vibrant focal point.
- Slide the prepared baking sheet into a preheated 350°F oven, baking for precisely 10 minutes until edges turn golden.
- Allow cookies to rest on the baking sheet for 3-5 minutes, enabling them to firm up slightly.
- Transfer cookies to a wire cooling rack, letting them cool completely.
- Prepare a glossy lemon glaze by whisking confectioner’s sugar with fresh lemon juice until smooth and drizzle-able.
- Transfer the glaze into a small piping bag or sandwich bag, snipping a tiny corner for precise drizzling.
- Create an artistic zigzag pattern of lemon glaze across the cooled cookies.
- Sprinkle an additional light dusting of sanding sugar over the glazed cookies for extra sparkle.
- Permit the glaze to set and harden completely before storing the cookies in an airtight container.
Notes
- Zest the lemon carefully to release maximum citrusy flavor, avoiding the bitter white pith underneath.
- Softened butter is crucial for creating a light, tender cookie texture that melts in your mouth.
- Sanding sugar provides a delightful crunch and sparkling appearance, elevating the cookie’s visual appeal.
- Press cranberries gently into cookie dough to prevent them from sinking during baking.
- Allow cookies to cool slightly on the baking sheet to help them set and prevent breaking.
- Drizzle lemon glaze just before serving to maintain the crisp, glossy finish.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 150
- Sugar: 10 g
- Sodium: 20 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 40 mg