Lemon Cranberry Cookies
Delightful cookies that mix zesty lemon flavor with sweet and tart cranberries, perfect for various occasions.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 medium egg
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest freshly grated for the best flavor
- 2 tablespoons lemon juice freshly squeezed
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-Ins
- 1 cup dried cranberries
- 1 cup white chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the egg, vanilla extract, lemon zest, and lemon juice.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry mixture to the creamed mixture, mixing until combined.
- Stir in the dried cranberries and white chocolate chips.
- Drop rounded tablespoons onto ungreased baking sheets.
Baking
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
Notes
Cookies can be enjoyed with milk or tea. They store well in an airtight container for up to a week or can be frozen for three months. Use fresh lemons for best flavor.