Cranberry Lemon Cookies
Buttery Cranberry Lemon Cookies have plenty of lemon flavor from lemon zest and lemon juice with bursts of tart cranberries that are rolled in sweet powdered sugar for a sweet and tart dessert.
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Servings: 2 dozen
Ingredients
- 3 c. flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 sticks butter softened
- 1 c. sugar
- 2 eggs beaten
- 1 teaspoon vanilla extract
- 2 Tablespoons lemon zest
- 1/4 c. + 2 Tablespoons lemon juice
- 2 c. fresh or frozen cranberries roughly chopped
- 2 c. powdered sugar
Instructions
- Preheat the oven to 375 degrees.
- in a medium bowl combine the flour, baking powder, and salt.
- In a large bowl cream together the butter and sugar. Add in the eggs, half of the lemon zest, 2 tablespoons of lemon juice, and the vanilla extract.
- Add the flour mixture to the butter mixture and beat until completely combined.
- Fold in the cranberries.
- Scoop the dough into 1 1/2 inch balls and place 2 inches apart on a baking sheet.
- Bake for 15-17 minutes or until they are slightly golden brown.
- Remove from oven and transfer to a baking rack to cool.
- To make the glaze combine the powdered sugar, remaining lemon zest, and remaining lemon juice. Whisk until smooth.
- Either drizzle over top of the cookies or dunk the cookies into the glaze. Allow the glaze to set.
Notes
Recipe adapted from Food Network Magazine.