Irresistible Glazed Lemon Cranberry Shortbread Cookies
These buttery shortbread cookies are perfectly balanced with tangy lemon, sweet cranberries, and a glossy lemon glaze. A festive treat that’s easy to make and irresistible year-round.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (75g) dried cranberries, chopped
- 1 tablespoon lemon zest (about 1 large lemon)
- 1 cup (120g) powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy (about 2-3 minutes). Add the vanilla extract and mix until combined.
- Gradually sift in the flour and salt, mixing on low speed until the dough comes together. It will look crumbly at first, but keep mixing until it forms a soft dough.
- Use a spatula to gently fold in the chopped cranberries and lemon zest, ensuring even distribution throughout the dough.
- Scoop about 1 tablespoon of dough and roll it into a ball. Place each ball on the prepared baking sheets, spacing them about 1 inch apart. Lightly flatten each ball with the palm of your hand.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove and let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.
- While the cookies cool, whisk together the powdered sugar and fresh lemon juice in a small bowl until smooth. Adjust the consistency by adding more lemon juice if needed. Stir in the lemon zest for extra flavor.
- Once the cookies are completely cool, drizzle the glaze over the tops using a spoon or piping bag. Let the glaze set for about 15 minutes before serving.
Notes
[‘Chill the dough for 15-20 minutes if your kitchen is warm to prevent spreading.’, ‘Avoid overmixing the dough to maintain a tender texture.’, ‘Use fresh lemon zest for the best flavor.’, ‘Store glazed cookies in a single layer to avoid smudging the icing.’, ‘Experiment with dried fruits or spices to customize the recipe.’]
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8
- Fat: 7
- Carbohydrates: 14
- Protein: 1
Keywords: shortbread cookies, lemon cookies, cranberry cookies, holiday baking, easy dessert, glazed cookies