Lemon Cranberry Cookies Recipes

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LEMON CRANBERRY COOKIES RECIPE - (4.2/5)



Lemon Cranberry Cookies Recipe - (4.2/5) image

Provided by Niecer

Number Of Ingredients 12

Lemon Glaze:
2 1/4 cups flour
1/2 tsp baking powder
1/2 tsp salt
3/4 cup sugar
2 Tbsp lemon zest
1 cup unsalted butter, room temperature
1 egg
1 tsp vanilla extract
1 1/2 cups fresh cranberries, diced
1/2 cup powdered sugar
1 Tbsp lemon juice

Steps:

  • In a medium sized bowl, combine the flour, baking powder, and salt in a bowl and set aside. In a large bowl, rub the lemon zest into the sugar until moist and fragrant. Add the butter to the lemon sugar and beat until light and fluffy - 3-5 minutes. Add the egg and vanilla, mixing until smooth. Add in the flour mixture, mixing until just incorporated. Fold in the cranberries by hand. Cover and chill for at least 30 minutes. Preheat the oven to 350. Gently form the dough into balls and bake for 13-15 minutes on parchment lined cookie sheets. Let the cookies cool slightly before moving them to a rack to cool completely. To make the glaze, mix the powdered sugar and lemon juice together, and drizzle over the fully-cooled cookies.

CRANBERRY LEMON SHORTBREAD COOKIES



Cranberry Lemon Shortbread Cookies image

A nice flavourful shortbread! I make these for Christmas, nice to add to the cookie trays for friends and neighbours. Source: Inspired by Compliments magazine

Provided by Elly in Canada

Categories     Dessert

Time 45m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 9

1/2 lb unsalted butter, at room temperature
1/2 cup light brown sugar
1 egg yolk
1 teaspoon finely grated lemon zest
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup dried sweetened cranberries, finely chopped
3/4 cup icing sugar
1/4 cup cranberry juice

Steps:

  • With an electric mixer, beat butter and brown sugar until light and fluffy. Beat in egg yolk and lemon zest.
  • Combine flour, salt and cranberries. Gradually stir flour mixture into butter mixture, blending until smooth. Form dough into a ball and wrap with plastic wrap.
  • Refrigerate for 30 minutes (not included in prep time). to make it easier to handle.
  • Preheat oven to 350°F (180°C). Roll dough out on a lightly floured surface or between two sheets of parchment paper to 1/2-inch (1 cm) thickness.
  • Cut into desired shapes with lightly floured cookie cutter or knife. Place cookies on ungreased cookie sheets and bake until lightly golden around the edges, 15 to 20 minute
  • Cool completely on wire rack.
  • Icing:.
  • Mix icing sugar and cranberry juice to form a pale pink icing. Keep covered until ready to use. Once cookies have cooled, decorate each cookie with icing and allow to firm up.

Nutrition Facts : Calories 96.1, Fat 5.3, SaturatedFat 3.3, Cholesterol 18.2, Sodium 18.2, Carbohydrate 11.8, Fiber 0.3, Sugar 6.7, Protein 0.8

LEMON-CRANBERRY COOKIES



Lemon-Cranberry Cookies image

A buttery, chewy, citrusy cookie featuring a lovely bite of cranberry.

Provided by Kim

Categories     Cranberry Cookies

Time 35m

Yield 32

Number Of Ingredients 10

2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 ⅓ cups white sugar, divided
2 large egg yolks, at room temperature
2 tablespoons lemon zest
1 tablespoon lemon juice
½ teaspoon vanilla extract
¾ cup dried cranberries

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
  • Mix together flour, baking soda, and salt in a bowl.
  • Cream together butter and 1 cup white sugar in a large bowl with an electric mixer until light and fluffy. Add in egg yolks and mix until thoroughly combined. Mix in lemon zest, lemon juice, and vanilla extract until incorporated. Pour in half of the flour mixture and mix until just combined. Add in remaining flour mixture and mix until just combined (dough will be thick). Fold in cranberries.
  • Place remaining 1/3 cup white sugar in a shallow bowl or pie pan. Roll dough into tablespoon-sized balls, and then roll in sugar to coat. Place dough balls 2 inches apart on the prepared baking sheets.
  • Bake in the preheated oven until the tops begin to crackle and bottoms are just set, 10 to 12 minutes. Allow cookies to cool on the baking sheet for 5 to 7 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 127.3 calories, Carbohydrate 17.5 g, Cholesterol 28.1 mg, Fat 6.1 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 3.8 g, Sodium 77.2 mg, Sugar 10.2 g

CRANBERRY-LEMON COOKIES



Cranberry-Lemon Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield about 30 cookies

Number Of Ingredients 9

3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 sticks unsalted butter, diced, at room temperature
1 cup granulated sugar
2 large eggs, beaten
2 tablespoons finely grated lemon zest, plus 1/4 cup lemon juice (from about 2 lemons)
2 cups fresh or frozen cranberries, roughly chopped (about 12 ounces)
2 cups confectioners' sugar, sifted

Steps:

  • Preheat the oven to 375˚ F. Whisk the flour, baking powder and salt in a medium bowl.
  • Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs and 1 tablespoon lemon zest. Beat in the flour mixture until completely combined, then fold in 1 1/2 cups chopped cranberries.
  • Scoop the dough into golf ball-size balls and arrange about 2 inches apart on 2 unlined baking sheets. Gently press the remaining 1/2 cup chopped cranberries into the tops of each cookie. Bake until slightly golden around the edges, 15 to 17 minutes. Remove the cookies and transfer to a rack set over a baking sheet.
  • Make the glaze: Put the confectioners' sugar in a medium bowl. Whisk in the lemon juice and remaining 1 tablespoon lemon zest until smooth. Drizzle on the cookies and let set.

CRANBERRY LEMON SANDWICH COOKIES



Cranberry Lemon Sandwich Cookies image

The original of this recipe comes from the Touch of Home's Fall Baking Cookbook, 2009. Preparation time does not include the 2 hours needed for the dough to chill.

Provided by Sydney Mike

Categories     Dessert

Time 1h

Yield 54 cookies, 54 serving(s)

Number Of Ingredients 15

1 cup unsalted butter
1 cup shortening
1 cup granulated sugar
1 cup powdered sugar
2 eggs
2 teaspoons pure vanilla extract
4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon lemon zest, minced
1/2 teaspoon salt
1 cup dried cranberries
2/3 cup unsalted butter, softened
2 3/4 cups powdered sugar
1/4 cup milk
1 1/4 teaspoons lemon zest, minced

Steps:

  • FOR THE COOKIE: In a large mixing bowl, cream the butter, shortening & sugars until light & fluffy.
  • Add eggs, one at a time, beating well after each addition, then beat in the vanilla extract.
  • In another bowl, combine the flour, cream of tartar, lemon zest & salt, then gradually add this to the creamed mixture & mix well.
  • Stir in the cranberries, cover & refrigerate until easy to handle, about 2 hours.
  • Preheat the oven to 350 degrees F.
  • Roll chilled dough into 1-inch balls & place them 2 inches apart on ungreased baking sheets, before flattening the balls with a glass dipped in sugar.
  • Bake for 12-14 minutes or until edges are just lightly browned, then remove to wire racks to cool completely.
  • FOR THE FILLING: In a small mixing bowl, combine the 4 filling ingredients, & beat until smooth.
  • Spread filling on the bottoms of half of the cookies, then top that with another cookie to make a sandwich.

CRANBERRY LEMON COOKIES



Cranberry Lemon Cookies image

These are fast and easy, my favorite combo! They have a pleasant tartness that makes them a nice change from overly sweet cookies, and they only require 3 ingredients!

Provided by Chef MB

Categories     Drop Cookies

Time 15m

Yield 36 serving(s)

Number Of Ingredients 3

18 ounces lemon cake mix
1 cup cranberry sauce (homemade is best)
3 -4 tablespoons applesauce

Steps:

  • Combine the cake mix with the cranberry sauce. If the batter seems too thick, add up to 4 TB of the applesauce.
  • Drop by rounded spoonfuls onto a baking sheet lined with parchment paper. Bake at 375 for 8-10 minutes, allowing less time for smaller cookies and more time for larger cookies.

Nutrition Facts : Calories 73.8, Fat 1.7, SaturatedFat 0.2, Cholesterol 0.3, Sodium 95.7, Carbohydrate 14.3, Fiber 0.2, Sugar 9.1, Protein 0.6

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