a delicious mouthful of cranberry is hidden within a buttery, chewy, zesty biscuit.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 32 |
| Yield: | 32 cookies |
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ⅓ cups white sugar, divided
- 2 large egg yolks, at room temperature
- 2 tablespoons lemon zest
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- ¾ cup dried cranberries
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
- Mix together flour, baking soda, and salt in a bowl.
- Cream together butter and 1 cup white sugar in a large bowl with an electric mixer until light and fluffy. Add in egg yolks and mix until thoroughly combined. Mix in lemon zest, lemon juice, and vanilla extract until incorporated. Pour in half of the flour mixture and mix until just combined. Add in remaining flour mixture and mix until just combined (dough will be thick). Fold in cranberries.
- Place remaining 1/3 cup white sugar in a shallow bowl or pie pan. Roll dough into tablespoon-sized balls, and then roll in sugar to coat. Place dough balls 2 inches apart on the prepared baking sheets.
- Bake in the preheated oven until the tops begin to crackle and bottoms are just set, 10 to 12 minutes. Allow cookies to cool on the baking sheet for 5 to 7 minutes before removing to a wire rack to cool completely.
Nutrition Facts
| Calories | 127 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 4 g |
| Sodium | 77 mg |
| Sugars | 10 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Followed it to a tea, they turned out wonderful, my husband loves them!❤️I just wonder the best way to preserve fridge or counter?
I made these and wow! SO disappointed. I can’t believe I wasted my cranberries.
Awesome, so delicious! These will become my favs! Thanks, Kim!
Yummy!