Name: Lemon Cranberry Cookies Recipe
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Cuisine: American
Ingredients: 1½ cups (210 g) all-purpose flour; ½ teaspoon (0.5 teaspoon) salt; ½ teaspoon (0.5 teaspoon) baking soda; ¾ cup (150 g) granulated sugar; ¼ cup (55 g) brown sugar; ¾ cup (90.91 g) dried cranberries, chopped; 1 tablespoon lemon zest (about a whole lemon); ½ cup (113.5 g) salted butter, softened; 1 large egg; 1 teaspoon vanilla extract; 2 teaspoons lemon juice; ½ cup (60 g) powdered sugar; 1 tablespoon lemon juice

If you love that fresh, zingy taste combined with a bit of sweet tartness, then you’re going to adore this Lemon Cranberry Cookies Recipe. I absolutely love how these cookies balance bright lemon flavor with chewy cranberries, creating a snack that feels both refreshing and cozy. Trust me, once you try this recipe, it’ll quickly become your go-to whenever you want a cookie that’s anything but ordinary.

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Why You’ll Love This Recipe

Perfect balance of flavors: The bright lemon zest and juice blend beautifully with sweet and tart cranberries for a cookie that’s never boring.
Easy to make from scratch: With simple pantry staples and straightforward steps, these cookies come together with minimal fuss.
Great texture: Light and tender with chewy cranberry bits and a subtle glaze finish that adds a little sparkle.
Versatile and adaptable: You can switch up citrus flavors or add your own twist easily, making it your own special treat.

A woman's hand holds two halves of a round cookie close to the camera, showing the inside texture. Each cookie has two layers: a light golden-brown base with small dark red cranberry bits inside, and a thin white icing layer on top. The icing looks smooth and slightly shiny, covering the entire top of the cookies. In the background, several whole cookies with the same two layers are spread out on a white marbled surface. The colors mainly are light brown, white, and dark red. photo taken with an iphone --ar 2:3 --v 7 - Lemon Cranberry Cookies, lemon cranberry cookie recipe, tart and sweet cookies, easy lemon cookie recipes, fruity holiday cookies

Ingredients You’ll Need

This Lemon Cranberry Cookies Recipe uses ingredients that complement each other so well. The lemon zest and juice bring freshness, while the brown sugar adds subtle richness that pairs perfectly with the tangy cranberries.

Flat lay of granulated sugar in a small white ceramic bowl, brown sugar in a small white ceramic bowl, a few thin strips of bright yellow lemon zest scattered nearby, a rectangular slab of salted butter, one large whole brown egg, a small white ceramic bowl of pale vanilla extract, a small white ceramic bowl of fresh lemon juice, all-purpose flour in a small white ceramic bowl, a pinch of salt in a small white ceramic bowl, a small white ceramic bowl containing baking soda powder, a small white ceramic bowl of chopped dried cranberries, a small white ceramic bowl of powdered sugar placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Lemon Cranberry Cookies, lemon cranberry cookie recipe, tart and sweet cookies, easy lemon cookie recipes, fruity holiday cookies

Granulated Sugar: Helps provide sweetness and works with the brown sugar for texture and flavor depth.
Brown Sugar: Adds a bit of moisture and caramel undertone that balances the lemon zest’s brightness.
Lemon Zest: The hero of the cookie! Freshly grated is best for maximum flavor and aroma.
Salted Butter: Brings richness and helps the cookie stay tender with a slight savoriness.
Egg: Binds everything together and gives structure.
Vanilla Extract: Rounds out flavors and adds warmth.
Lemon Juice: Adds acidity and fresh tang to both the dough and glaze.
All-Purpose Flour: Provides the bulk and base of the cookie; measuring by grams helps accuracy.
Salt: Enhances all the flavors and balances sweetness.
Baking Soda: Helps the cookies rise just enough for a soft, slightly airy texture.
Dried Cranberries: Pick ones that are plump and not too dry for the best chewy bursts.
Powdered Sugar: Used in the glaze for a smooth, slightly sweet finish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Lemon Cranberry Cookies Recipe my own by experimenting a bit depending on the season or mood. Feel free to swap lemon for orange or even add some nuts if you’re feeling adventurous—I’ve found small tweaks can bring so much fun!

Orange Twist: I once swapped in orange zest and juice instead of lemon and was pleasantly surprised by how it brightened the cookie differently but just as delightfully.
Nutty Upgrade: Adding chopped pistachios or walnuts gives a nice crunch and complements the fruit flavors wonderfully.
Gluten-Free Version: Use a gluten-free flour blend measuring cup-for-cup for a similar texture that’s safe for gluten-sensitive friends.
More Chewy: If you like your cookies extra soft and chewy, try adding an extra tablespoon of butter and take them out of the oven slightly earlier.

How to Make Lemon Cranberry Cookies Recipe

Step 1: Infuse Sugar with Lemon Zest

Start by adding the granulated and brown sugar into your stand mixer bowl along with the lemon zest. Rub everything together with your fingers for a few minutes until the sugars are fragrant and the zest is evenly incorporated. This little trick draws out the oils from the lemon zest and makes every bite pleasantly aromatic.

Step 2: Cream Butter and Mix Wet Ingredients

Next, add the softened salted butter to your zesty sugar mixture. Beat it on medium speed until light and fluffy, about 3 minutes. Then, mix in the egg, vanilla, and fresh lemon juice until everything is thoroughly combined. I find this step crucial for creating that tender, moist crumb we all crave.

Step 3: Combine Dry Ingredients and Fold in Cranberries

In a separate bowl, whisk together the flour, salt, and baking soda. Slowly add this mixture into the wet ingredients, mixing gently just until you don’t see much flour left. Don’t overmix here—that’s a common mistake I used to make which resulted in dense cookies. Finally, chop your dried cranberries into smaller pieces and fold them beautifully into the dough.

Step 4: Shape and Chill the Dough

I like to scoop the dough using a 3-tablespoon cookie scoop, forming large balls for generous cookies that bake evenly. Place them on a tray and chill for at least 2 hours or up to 24 hours if you plan to prepare in advance. Chilling is key—it helps the flavors meld and controls spreading while baking.

Step 5: Bake to Golden Perfection

Preheat your oven to 350°F and line two baking sheets with parchment paper. Arrange six cookie dough balls per sheet, giving them space to spread. Bake for 11 to 13 minutes until the edges turn a light golden brown—keep an eye so they don’t overbake and dry out. Let them cool on the pan for a few minutes, then transfer to a rack.

Step 6: Add the Lemon Glaze

Once the cookies have cooled slightly, whisk together powdered sugar and lemon juice to make a smooth glaze. You can brush it gently onto each cookie or dip the tops right into the glaze for extra coverage. Let them sit until the glaze sets—this finishing touch gives a lovely shiny, tangy-sweet contrast that really completes the cookie experience.

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Pro Tips for Making Lemon Cranberry Cookies Recipe

Zesting Technique: Always zest your lemon before juicing it to make sure you get all that bright flavor without any bitterness.
Chill for Flavor: I found that chilling the dough overnight makes the lemon and cranberry flavors pop even more.
Flour Measuring: Use a kitchen scale if you can; it nails the consistency every time and prevents those dry or dense cookies.
Glaze Consistency: If your glaze is too thick, add a tiny splash more lemon juice; if too runny, whisk in more powdered sugar a little at a time.

How to Serve Lemon Cranberry Cookies Recipe

Three round cookies sit on a baking tray lined with white parchment paper. Each cookie is light golden brown with a soft texture, dotted with dark red pieces of fruit inside. The top of each cookie is coated with a thin layer of shiny white icing that softly covers the fruit bits. One bright red whole fruit lies directly on the parchment near the upper cookie. The baking tray is old and dark brown with visible scratches. Some small green sprigs are placed on the white marbled surface under the tray on the right side. Photo taken with an iphone --ar 2:3 --v 7 - Lemon Cranberry Cookies, lemon cranberry cookie recipe, tart and sweet cookies, easy lemon cookie recipes, fruity holiday cookies

Garnishes

I usually keep it simple and let the glaze shine as the garnish, but if I want to fancy things up, a sprinkle of finely grated lemon zest or a few whole dried cranberries on top before baking adds a lovely touch and extra pop of color.

Side Dishes

These cookies pair wonderfully with a hot cup of Earl Grey tea or freshly brewed coffee. I’ve also enjoyed them alongside a light lemon yogurt dip or even a scoop of vanilla ice cream for dessert evenings.

Creative Ways to Present

For holiday parties, I love arranging these cookies on a platter with clusters of fresh cranberries and sprigs of rosemary. Tying a few cookies together with a pretty ribbon makes for an adorable gift, and stacking them in a mason jar with lemon slices layered in looks stunning on a dessert table.

Make Ahead and Storage

Storing Leftovers

I keep my leftover Lemon Cranberry Cookies in an airtight container at room temperature. They stay fresh and soft for about 3 to 4 days, though honestly, mine rarely last that long! If you want to stretch their life, adding a slice of bread in the container helps keep them moist.

Freezing

These cookies freeze really well—either bake them and freeze fully cooled, or freeze the shaped dough balls before baking. For dough, just thaw in the fridge overnight then bake as usual. For baked cookies, thaw at room temperature and they’ll taste freshly baked!

Reheating

To bring cookies back to life, pop them in a warm oven at 300°F for 5 minutes. This refreshes their softness and revives that fresh-baked aroma, especially if the glaze has slightly hardened in storage.

FAQs

Can I use fresh cranberries instead of dried for this Lemon Cranberry Cookies Recipe?

Fresh cranberries are much juicier and contain more moisture, which can alter the texture of these cookies significantly. If you want to use fresh, I recommend chopping them finely and either drying them gently in a low oven or using them sparingly to prevent the dough from becoming too wet. Dried cranberries are preferred for maintaining the right chew and cookie structure.
What’s the best way to store these cookies to keep them soft?

Keep Lemon Cranberry Cookies in an airtight container at room temperature. Adding a slice of bread in the container helps maintain moisture and softness by absorbing any excess air or dryness, which is a little trick I learned over time.
Can I make these cookies vegan or dairy-free?

Yes! For a vegan or dairy-free version, swap butter with a plant-based butter alternative and replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, mixed and rested). Keep in mind the texture may be slightly different, but still delicious.
Is it okay to skip chilling the dough?

Technically yes, but chilling the dough lets the flavors marry and helps control spreading during baking, giving you that perfect thick, tender cookie. If you’re in a hurry, chill for at least 30 minutes — but if you can, overnight is best.

Final Thoughts

This Lemon Cranberry Cookies Recipe holds a special spot in my heart because it feels like the perfect blend of citrus freshness and cozy sweetness all in one bite. Whether you’re baking for a holiday, gift-giving, or just because you want a cookie that surprises and delights, these are the ones to make. I can’t wait for you to try them and see just how incredibly satisfying this flavor combo can be—enjoy baking and definitely go easy on yourself because you’ll want seconds!