Name: Lemon-Cranberry Cookies
Prep time: 20 min
Cook time: 20 min
Yield: 32
Ingredients: All-purpose flour - 2 ¼ cups; Baking soda - 1 teaspoon; Salt - ½ teaspoon; Unsalted butter, softened - 1 cup; White sugar, divided - 1 ⅓ cups; Egg yolks, at room temperature - 2 large; Lemon zest - 2 tablespoons; Lemon juice - 1 tablespoon; Vanilla extract - ½ teaspoon; Dried cranberries - ¾ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Lemon-Cranberry Cookies

1. All-purpose flour - 2 ¼ cups

2. Baking soda - 1 teaspoon

3. Salt - ½ teaspoon

4. Unsalted butter, softened - 1 cup

5. White sugar, divided - 1 ⅓ cups

6. Egg yolks, at room temperature - 2 large

7. Lemon zest - 2 tablespoons

8. Lemon juice - 1 tablespoon

9. Vanilla extract - ½ teaspoon

10. Dried cranberries - ¾ cup

How to cook deliciously - Lemon-Cranberry Cookies

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.

2. Stage

Mix together flour, baking soda, and salt in a bowl.

3. Stage

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.

4. Stage

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.

5. Stage

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.