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–+ servings
lemon cookies with lemon glaze with cranberries
Print Recipe
5 from 1 vote

FRESH LEMON COOKIES WITH CRANBERRY LEMON GLAZE

NUT FREE, VEGETARIAN
Serves 24 cookies / Prep time: 15 minutes / Cook time: 10 minutes
These are buttery and fresh lemon cookies with a vibrant lemon-cranberry glaze! No chilling required. Just pillowy, chewy pure lemon cookies!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: cookies, cranberry, lemon
Servings: 24 cookies
Calories: 151kcal
Author: Chef Sara Furcini

Equipment

  • Mixing bowls
  • Electric Mixer
  • Small Cookie Scoop (a 1-T scoop makes identical 2-inch cookies)
  • parchment paper
  • Baking Sheets
  • Cooling Racks

Ingredients

Lemon Cookie Ingredients:

  • 3 cups 360 g all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 cup 2 sticks, 226 g unsalted butter, softened
  • 1 ¼ cups 250 g granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest from 1 large lemon
  • 2 tablespoons lemon juice
  • 1 large egg room temperature

Cranberry Lemon Glaze Ingredients:

  • 1 large lemon
  • 1 cup fresh or frozen cranberries
  • 1 cup powdered sugar

Instructions

  • Whisk dry ingredients together. Preheat the oven to 375°F. Line two baking sheets with parchment paper or silicone baking mat. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • Cream butter and sugar. In a large bowl using an electric mixer on medium-low, cream together butter and sugar until light and fluffy, about 2 to 3 minutes.
  • Add Egg, Vanilla, Lemon Juice and Zest. Add egg to butter-sugar mixture and beat on medium speed just to combine. Add vanilla, lemon zest, and lemon juice. Just mix to combine. Scrape down the bowl as needed.
  • Mix in flour mixture. Add flour mixture and mix at medium-low speed just until combined and no streaks of flour remain.
  • Bake cookies. Using a cookie scoop, or tablespoon to portion dough into 1 ½ inch balls. Place on prepared baking sheets, spacing about 2 inches apart. Bake until the edges look done, but the center appears soft, about 10 to 12 minutes. Remove from the oven and cool on the baking sheets for 5 minutes before transferring to a wire rack to finish cooling completely.
  • Make glaze. Juice lemon until you have 2 tablespoons of juice. Combine the juice and 1 cup cranberries in a small saucepan over medium heat and bring to a simmer. When the cranberries burst, about 3 minutes, strain over a bowl. Press down with a spatula to push as much cranberry sauce through as possible (scrape along the bottom of the strainer, too). Discard the contents of the strainer. Sift 1 cup powdered sugar into the cranberry lemon sauce and whisk until smooth and well incorporated. The glaze should be bright pink-red and glossy.
  • Dip cookies in glaze. Dip each warm cookie, top down, into the glaze. Allow any excess glaze to drip off before inverting and returning to the rack (add lemon zest, if you like). Cool completely, the glaze will harden as it sits.

Video

Nutrition

Serving: 1cookie | Calories: 151kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 76mg | Potassium: 50mg | Fiber: 1g | Sugar: 5g | Vitamin A: 250IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg