These Lemon Cranberry Cookies are soft, chewy, and bursting with bright citrus flavor and tart cranberries. They’re perfect for holiday gatherings or whenever you’re craving a refreshing, fruity treat!
Recipe
Ingredients:
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
Zest of 1 lemon
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup dried cranberries
Optional: ½ cup white chocolate chips (for added sweetness)
Directions:
Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, lemon zest, lemon juice, and vanilla extract until smooth.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Add Cranberries: Gently fold in the dried cranberries, and if desired, the white chocolate chips.
Shape and Bake: Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden.
Cool and Serve: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Prep Time: 15 minutes | Baking Time: 10-12 minutes | Total Time: 27 minutes
Kcal: 160 kcal | Servings: 24 cookies
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