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Cranberry Cookies

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Soft, chewy cookies bursting with tart cranberries and topped with a bright lemon glaze. Perfect for any occasion!

Ingredients

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  • 3 eggs
  • 2 cups sugar
  • 3/4 cup butter, softened
  • 1 teaspoon vanilla
  • 2 1/2 cups all-purpose flour
  • 12 oz fresh cranberries (cranberries that have been frozen work best, but cold from the fridge work as well)
  • 2 cups powdered sugar (for optional glaze)
  • 2 tablespoons fresh lemon juice, plus more as needed (for optional glaze)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C).
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, using a mixer, beat the eggs with the sugar until the mixture is slightly thickened and light in color.
  4. Continue beating for about 5-7 minutes, until the mixture has almost doubled in size and forms a ribbon when you lift the beaters.
  5. Add the softened butter to the egg mixture.
  6. Add the vanilla to the egg mixture.
  7. Mix for two more minutes until well combined.
  8. Stir in the all-purpose flour until just combined.
  9. Add the fresh cranberries to the dough.
  10. Stir gently to mix the cranberries throughout the dough.
  11. Use a 2 tablespoon scoop or a spoon to portion out the cookie dough onto the prepared baking sheet.
  12. Place only six cookies on each baking sheet to allow for spreading.
  13. Bake for 18 minutes, until the cookies have puffed up and turned golden brown on the edges.
  14. Remove the baking sheet from the oven.
  15. Cool the cookies on the baking sheet for at least 5 minutes.
  16. Transfer the cookies to a wire rack to finish cooling completely.
  17. To make the optional glaze, in a small bowl, stir together the powdered sugar and 2 tablespoons of fresh lemon juice.
  18. Add more lemon juice, a tiny bit at a time, if needed, until the glaze drizzles off the spoon in a thick white stream.
  19. Lightly drizzle the glaze over the cooled cookies.
  20. Allow the glaze to fully set before storing the cookies.

Notes

Ensure butter is softened, not melted, for the best texture.
Beat eggs and sugar fully to achieve the desired rise and texture.
Avoid overmixing the flour to keep cookies tender.
Cool cookies on the baking sheet for 5 minutes before moving to prevent breakage.

Find it online: https://sweetcraftrecipes.com/cranberry-cookies/