Description
Delightful cookies with a perfect balance of tart lemon and sweet cranberries, ideal for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup dried cranberries
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
- Add in the egg, lemon zest, and lemon juice, and continue to beat until well combined.
- Whisk together the flour, baking soda, and salt in a separate bowl. Gradually incorporate the dry ingredients into the wet mixture, mixing until just combined.
- Fold the dried cranberries into the dough, taking care not to overmix.
- Chill the dough in the refrigerator for at least 30 minutes.
- Scoop tablespoon-sized amounts of dough onto the prepared baking sheets, spacing them about two inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden. Allow cookies to cool on the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months.
- Prep Time: 15
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
Keywords: cookies, lemon, cranberry, dessert, baking