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Lemon Cranberry Cookies (Bright, Zesty & Beautifully Balanced)

Delightful cookies that balance tartness and sweetness, perfect for any occasion with a zesty lemon flavor and visually appealing colors from cranberries.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup unsalted butter, softened Make sure butter is at room temperature for easier mixing.
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 tablespoons lemon juice
  • 1 cup fresh or dried cranberries If using dried cranberries, consider soaking them in warm water for a few minutes to plump them up.
  • Zest of 1 lemon Adjust the amount for a stronger lemon flavor.
Glaze
  • 1 cup powdered sugar Mix with water to achieve desired consistency.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla extract and lemon juice.
  4. In another bowl, whisk together the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until well combined.
  5. Fold in the cranberries and lemon zest.
  6. Drop tablespoon-sized balls of dough onto the prepared baking sheet about 2 inches apart.
  7. Bake for 10-12 minutes or until the edges are lightly golden.
  8. While the cookies are baking, prepare the glaze by mixing the powdered sugar with a little water until smooth.
  9. Allow the cookies to cool completely before drizzling the sugary glaze on top.
  10. Let the glaze set before serving.

Notes

Lemon Cranberry Cookies are great on their own or served with a cup of tea or coffee. You can enhance presentation by adding fresh cranberries and lemon slices around the plate. Store cookies in an airtight container at room temperature for about a week or freeze with parchment paper layers to prevent sticking.