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Lemon-Cranberry Cookies
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Indulge in zesty lemon-cranberry cookies - a delightful blend of buttery, chewy goodness with a beautiful presentation, perfect for festive celebrations.
Ingredients:
  • 2.25 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1.3333333730698 cups white sugar, divided
  • 2 large egg yolks, at room temperature
  • 2 tablespoons lemon zest
  • 1 tablespoon lemon juice
  • 0.5 teaspoon vanilla extract
  • 0.75 cup dried cranberries
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare two baking sheets by lining them with parchment paper.
  • Combine the flour, baking soda, and salt in a bowl.
  • Using an electric mixer, combine butter and 1 cup white sugar in a large bowl until light and fluffy. Incorporate egg yolks, lemon zest, lemon juice, and vanilla extract until smooth. Gradually add flour mixture, then fold in cranberries until evenly distributed in the thick dough.
  • In a shallow bowl or pie pan, coat dough balls in the remaining 1/3 cup of white sugar. Space the sugared dough balls 2 inches apart on the baking sheets before baking.
  • Bake in the preheated oven for 10 to 12 minutes until the tops crackle and bottoms are set. Let the cookies cool on the baking sheet for 5 to 7 minutes before transferring to a wire rack to cool completely.

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