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Lemon Cranberry Cookies

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Delightful cookies combining tangy lemon and chewy dried cranberries, perfect for any occasion.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup dried cranberries
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream together the softened butter and granulated sugar until light and fluffy (2-3 minutes).
  3. Beat in the egg, fresh lemon juice, and lemon zest until well combined.
  4. In another bowl, whisk together the all-purpose flour, baking powder, and salt.
  5. Gradually add the dry mixture to the wet ingredients, mixing only until combined.
  6. Gently fold in the dried cranberries.
  7. Scoop tablespoon-sized dough onto the lined baking sheet, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes, or until edges are lightly golden.
  9. Cool cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. If desired, dust with powdered sugar before serving.

Notes

Cookies can be stored in an airtight container at room temperature for up to a week. Dough can be refrigerated for up to 3 days or frozen for up to 3 months.

Nutrition

Find it online: https://us.recipesfood.org/lemon-cranberry-cookies/

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