Description
These cookies combine the refreshing flavor of lemon with the chewy sweetness of dried cranberries, creating a delightful treat that’s both tangy and sweet.
Ingredients
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2 1/4 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 cup unsalted butter, softened
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1 cup granulated sugar
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1/4 cup brown sugar
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1 tablespoon lemon zest (from about 1 lemon)
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2 tablespoons fresh lemon juice
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2 large egg yolks
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1 teaspoon vanilla extract
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3/4 cup dried cranberries, chopped
Optional Lemon Glaze:
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1 cup powdered sugar
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2 tablespoons fresh lemon juice
Instructions
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Mix dry ingredients
In a bowl, whisk together flour, baking soda, and salt. Set aside. -
Cream butter and sugar
In a large mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Mix in lemon zest, lemon juice, egg yolks, and vanilla until smooth. -
Combine
Gradually add the dry ingredients into the wet mixture and stir until just combined. Fold in the chopped cranberries. -
Chill the dough
Scoop dough into balls and place on a lined baking sheet. Chill for 1 hour in the fridge. -
Bake
Preheat oven to 350°F (175°C). Place dough balls 2 inches apart on a baking sheet. Bake for 10–12 minutes, or until edges are lightly golden. Let cool on the pan for 5 minutes, then transfer to a rack.
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Optional glaze
Mix powdered sugar and lemon juice until smooth. Drizzle over cooled cookies. Let set before serving.
Notes
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For a pop of texture, you can add chopped nuts like pistachios or walnuts.
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Don’t skip the chill time — it keeps the cookies from spreading too much.
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The glaze adds extra lemon zing, but the cookies are great without it too.