Fresh Cranberry Lemon Cookies

With all the holiday parties and cookie exchanges coming up, I had to repost one of my favorite holiday cookies! These soft, cakey cranberry lemon cookies are delicious!

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These cookies are scrumptious! The combination of bright lemon and fresh cranberries are wonderful together. There's a great pop of flavor in every bite! If you're looking for a fun and delicious cookie to bring to a cookie exchange or for something different to give to the neighbors and friends, try these delightful cranberry cookies, you won't be disappointed! Plus, how often do you find a tasty recipe using fresh cranberries?

There's fresh bits of cranberry in every soft, cakey bite of these cookies. I added a little coarse sugar on top of the dough for sparkle and to round out the tart flavors. Don't be scared of the lemon though! It truly is delicious paired with the cranberries. I thought about making these with orange zest (and a pinch of nutmeg), which would be yummy too, but I'm glad I stuck with lemon. 

My family and the ladies at my book club loved these! I'll be making these again soon!

Fresh Cranberry Lemon Cookies
Ingredients:
2 1/4 cups flour
1/2 tsp baking powder
1/2 tsp salt
3/4 cup sugar
2 Tbsp lemon zest
1 cup unsalted butter, room temperature
1 egg
1 tsp vanilla extract
1 1/2 cups fresh cranberries, diced

Lemon Glaze:
1/2 cup powdered sugar
1 Tbsp lemon juice
directions:

In a medium sized bowl, combine the flour, baking powder, and salt in a bowl and set aside. In a large bowl, rub the lemon zest into the sugar until moist and fragrant. Add the butter to the lemon sugar and beat until light and fluffy – 3-5 minutes. Add the egg and vanilla, mixing until smooth. Add in the flour mixture, mixing until just incorporated. Fold in the cranberries by hand. Cover and chill for at least 30 minutes.

Preheat the oven to 350. Gently form the dough into balls and bake for 13-15 minutes on parchment lined cookie sheets. Let the cookies cool slightly before moving them to a rack to cool completely.

To make the glaze, mix the powdered sugar and lemon juice together, and drizzle over the fully-cooled cookies.

Inspired by: What Megan's Making