So, out of all of the cookies that I made this past Christmas, these were my favorite. I realize that seems like a backhanded compliment, since I only made a couple batches of cookies, but it’s not. I promise. What I’m trying to say is that these were good enough to make the cut on an incredibly short list of baked goods during a hectic December. 🙂
I had a stockpile of fresh cranberries in the freezer and a lemon in the fridge, and the recipe looked simple enough for my crazy schedule. The only change I made was to use my KA mixer to combine the lemon zest and the sugar – it does a better job than I ever could do by hand! I used my small cookie scoop, which meant I ended up with one-to-two-bite cookies (one bite for Andy, two for me).
They’re the perfect combination of sweet and tart, and the cranberries give them such a festive look. Of course, there’s no reason to save these guys for Christmas (good thing too, since I’m sharing this at the end of January). They’re the perfect cookie for lots of occasions: Ohio State parties, Valentine’s Day… they’d even be a good addition to a Super Bowl spread – on the New England side of the table, of course. 😉
For the cookies:
2 1/4 cup AP flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
zest of 1 lemon
1 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
1 1/2 cups fresh cranberries, coarsely chopped
For the glaze:
1/2 cup powdered sugar
1 tablespoon lemon juice
In a small bowl, whisk together the flour, baking powder and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and the lemon zest. Turn the mixer on to medium and beat the sugar and lemon zest until well combined and fragrant. (Alternatively, you could put the sugar and zest in a bowl and rub it together with your fingers until it’s fragrant, but that takes a lot longer.) Add the butter to the lemon sugar and beat until it is light and fluffy. Add the egg and the vanilla extract and beat until well combined, scraping down the sides of the bowl as needed.
Add the dry ingredients and mix until just combined. Gently fold in the chopped cranberries. Cover the mixing bowl with plastic wrap and let it chill for about 30 minutes. (This is when I get caught up on my dishes.)
When you’re ready to bake the cookies, preheat the oven to 350 degrees. Line baking sheets with parchment paper. Using a small cookie scoop, form the dough into balls about 1 1/2″ in diameter. Place the balls on the prepared sheets and bake until lightly golden brown. (Mine took about 10 minutes; the original recipe recommends 13.) Remove the cookies from the oven and let cool slightly before removing them from the pan to cool completely on a wire rack.
When the cookies have cooled completely, whisk together the powdered sugar and lemon juice for the glaze. Drizzle the glaze over the cooled cookies. When the glaze has hardened, store the cookies in an airtight container.
From What Megan’s Making
Click here for a printable version.