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Here’s a sunny treat that always lifts my mood around the holidays—Cranberry Lemon Cookies! The mix of zesty lemon, rich dough, and tart cranberries with a bright glaze just hits the spot. They’re the kind of thing you want on your table for a cozy evening or anytime you’re in the mood for something cheery and sweet.
Irresistible Sweet-Tart Pairing
What's awesome about these cookies? The zing from fresh lemon really wakes up those juicy cranberries. Most folks go for orange and cranberry, but this combo’s got a whole different pop. That shiny glaze makes them just as pretty as they are tasty when they come out of the oven.
Your Shopping List
- To Start the Dough:
- Butter that’s soft and easy to mix
- Sugar for adding in and rolling the cookies
- Egg yolks (yep, just the yolks!)
- Vanilla—go for the real stuff if you can
- Flour, sifted so it’s light and fluffy
- For the Zing:
- Lemon juice and peel for that spark
- Cranberries, nice and red
- Sparkly sanding sugar to finish
- Icing sugar for mixing up the glaze
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Ready to Bake
- Spark Up the Sugar:
- Rub lemon zest into your sugar to make it smell super fresh.
- Whip Up the Dough:
- Beat together the butter and lemon sugar, toss in yolks and vanilla, then gently fold in the flour right at the end.
- Mold with Care:
- Shape into balls, roll in sugar, and press a cranberry right in the center.
- Bake Away:
- Bake just until they turn golden, about 11 minutes or so, and let them cool a bit after.
- Dress ‘Em Up:
- Spoon on that lemony glaze, then sprinkle sanding sugar before it sets.
Go For Fresh Fruit
I always grab fresh cranberries for these. They burst with flavor in the oven and add the juiciest pops of color. Dried ones just don't have that same wild flavor or softness. Plus, fresh keeps everything extra moist.
Making Them Last
They stay soft on the counter in an airtight container for almost a week. Planning ahead? These freeze easily for up to three months. Just let them come to room temp before you eat—no one will ever know you froze them.
Common Questions
- → Can I swap fresh cranberries for dried ones?
Stick with fresh cranberries if you can. Dried ones just end up way sweeter and chewier than you want for these.
- → Why rub lemon zest into the sugar first?
Mixing zest and sugar together wakes up those lemon oils and spreads the flavor all through your dough.
- → Will these keep if I make them early?
For sure—they'll last about a week sealed up tight. Wait to glaze until the day you serve them.
- → Sanding sugar—what’s the big deal?
Sanding sugar makes the tops look sparkly and gives extra crunch. Regular sugar is fine, but you won’t get that shine.
- → Is it okay to freeze these cookies?
You can totally freeze the cookies without their glaze for up to three months. Just let them thaw, then glaze before you eat.