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Lemon Cranberry Cookies

Lemon cranberry cookies pair bright lemon zest and juice with tart dried cranberries in a soft-centered cookie with lightly golden edges. Mix the dough, scoop it onto baking sheets, and bake until the centers look set.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 137
Ingredients Equipment Method Notes

Ingredients
  

  • 2.25 cups all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 1 egg large, room temperature
  • 2 tbsp lemon zest finely grated
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 cup dried cranberries roughly chopped

Equipment

  • 2 large baking sheets
  • 1 mixer

Method
 

  1. Heat the oven to 350°F.
  2. Line 2 large baking sheets with parchment paper.
  3. Whisk the flour, baking soda, and salt together in a medium bowl.
  4. In a large bowl, beat the butter and sugar with a mixer on medium speed until light and fluffy, about 2 minutes.
  5. Beat in the egg, lemon zest, lemon juice, and vanilla until combined, scraping down the bowl as needed.
  6. Add the flour mixture and mix on low just until no dry flour remains.
  7. Fold in the cranberries.
  8. Scoop the dough into 24 portions, about 1 1/2 tablespoons each, and arrange 12 on each baking sheet with about 2 inches between them.
  9. Bake for 10 to 12 minutes, until the edges are lightly golden and the centers look set, rotating the sheets between oven racks halfway through.
  10. Cool the cookies on the baking sheets for 5 minutes.
  11. Transfer them to a wire rack to cool completely.

Notes

For tender cookies, mix the flour in only until no dry flour remains. Store in an airtight container in the refrigerator for up to 5 days; freezing is suitable for up to 3 months. For a dairy-free swap, use plant-based butter.