Cranberry Lemon Cookies are a very delicious cookie that have a melt-away texture as you bite down into them. The combination of cranberries and lemon have always been a favorite of mine. These cranberry lemon cookies, topped with a lemony glaze, is the perfect harmony of those two flavors. Please do not skip frosting the cookies with the lemon glaze! Even my husband raved about these cookies. The perfect holiday cookie to serve your family and guests. They are certain to become a staple in your annual holiday baking. If you are looking for a special cookie, these are it.
Cranberries and orange also make a great flavor blend. Try using orange rind in the cookie recipe and also to make the glaze. You can also vary the nuts with ones you like best, such as almonds, pecans, or even pistachios in your recipe. I like to make these cookies every Christmas season and everyone seems to love them. If you are looking for a special cookie, these are it!
More favorite Cookie Recipes and Secrets To Making Perfect Cookies. Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.
- 1/2 cup butter, room temperature
- 1/2 cup granulated sugar
- 1/3 cups (firmly-packed) brown sugar
- 1/2 teaspoon lemon zest (rind), grated
- 1 egg
- 2 teaspoons pure vanilla extract
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon, ground
- 1 cup pecans or nuts of your choice, chopped
- 1 cup cranberries, fresh and chopped
- 1 cup powdered sugar (confectioners' sugar)
- 2 tablespoons milk*
- 1/4 teaspoon lemon zest, grated**
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Preheat oven to 350 degrees F. Either lightly grease Cookie Sheets or line with Silicone Baking Mats.
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In a large mixing bowl, using your kitchen mixer on medium speed, combine butter, granulated sugar, brown sugar, and lemon zest. Beat in egg and vanilla extract until combines; set aside.
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In another bowl, combine flour, baking powder, and cinnamon. Gradually add the flour mixture to the prepared butter mixture. Gently stir in the pecans and cranberries.
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Drop by large teaspoonfuls 2-inches apart on the prepared baking sheets.
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Bake approximately 10 to 12 minutes or until cookies are golden brown. Remove from oven and let cool slightly before removing to cooling racks.
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Prepare Lemon Glaze while cookies are cooling. Drizzle or spread the Lemon Glaze over the top of the cooled cookies.
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Makes approximately 4 dozen cookies.
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In a medium-size bowl, mix together the powdered sugar, milk, and lemon zest until well combined.
* Depending how how thick or thin your want the Lemon Glaze to be, you may need to add additional milk.
** Add additional lemon zest, if desired.
Source: Photo from Ocean Spray Cranberries, Inc.