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Lemon Cranberry Cookies

Lemon cranberry cookies combine bright lemon zest and juice with sweet-tart dried cranberries in a soft, chewy cookie. Chilling the dough before baking helps the cookies hold their shape as the edges turn lightly golden.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling and cooling 35 minutes
Total Time 1 hour 2 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 18x13-inch baking sheet

Method
 

  1. Heat the oven to 350°F.
  2. Line an 18x13-inch baking sheet with parchment paper.
  3. Whisk the flour, baking soda, and salt together in a medium bowl.
  4. In a large bowl, beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes.
  5. Beat in the egg, lemon zest, lemon juice, and vanilla until combined.
  6. Add the flour mixture and mix just until no dry streaks remain.
  7. Fold in the cranberries.
  8. Cover and refrigerate the dough for 30 minutes.
  9. Scoop the dough into 1 1/2-tablespoon portions and arrange 12 portions about 2 inches apart on the prepared baking sheet.
  10. Bake in batches for 10–12 minutes, until the edges are set and lightly golden.
  11. Let the cookies cool on the baking sheet for 5 minutes.
  12. Transfer the cookies to a wire rack to cool completely.

Notes

For tender cookies, mix the dough just until no dry streaks remain and avoid baking past the lightly golden edges. Store in an airtight container at room temperature for up to 4 days; freeze baked cookies for up to 3 months. For a dairy-free swap, use baking-style plant butter.