Lemon Cranberry Christmas Cookies
These holiday thumbprint-style cookies are baked with fresh cranberries and topped with a sweet lemon glaze.
Ingredients
- 1 cup unsalted butter softened, 225g
- 2/3 cup granulated sugar 135g
- 1 large lemon zested and juiced
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 1/3 cups all-purpose flour 280g
- 1/2 cup sanding sugar plus extra for topping, 100g
- 1 1/2 cups fresh cranberries washed and dried, 150g
- 1 1/2 cups confectioners' sugar 180g
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Place the granulated sugar and lemon zest in a large mixing bowl. Rub them together with your fingers or a mixer until the sugar turns pale yellow.
- Add the softened butter to the lemon sugar and beat until light and fluffy.
- Mix in the egg yolks and vanilla extract until well combined.
- Gradually add the flour, mixing just until a soft dough forms. Do not overmix.
- Scoop the dough into 2-teaspoon portions and roll them into balls. Coat each ball in sanding sugar and arrange them on the prepared baking sheets.
- Press one fresh cranberry into the center of each dough ball.
- Bake for 10 minutes until the edges are set and the cookies reach a safe internal temperature of 160°F (71°C). Let the cookies cool on the pan for 5 minutes before moving them to a wire rack to cool completely.
- Whisk the confectioners' sugar and 2 teaspoons of lemon juice in a small bowl to make a thick glaze. Drizzle the glaze over the cooled cookies in a zigzag pattern and sprinkle with a little more sanding sugar. Let the glaze harden before storing.
Notes
Make sure your cranberries are completely dry before pressing them into the dough so the cookies do not get soggy.
If the dough feels too soft to roll, chill it in the refrigerator for 15 minutes.
For food safety, baked goods containing eggs must reach an internal temperature of 160°F (71°C).
You can use a zip-top plastic bag with a tiny corner snipped off to pipe the glaze neatly over the cookies.