Recipe courtesy of Richmond Flores for Food Network Kitchen

Cranberry-Lemon Cookies

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This tart, sweet and cakey cookie is loaded with plump cranberries and a punch of sweet-tart lemon. They're a colorful and fresh-tasting addition to any holiday cookie plate!
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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 30 min
  • Yield: about 30 cookies
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Ingredients

Directions

  1. Preheat the oven to 375˚ F. Whisk the flour, baking powder and salt in a medium bowl.
  2. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs and 1 tablespoon lemon zest. Beat in the flour mixture until completely combined, then fold in 1 1/2 cups chopped cranberries.
  3. Scoop the dough into golf ball–size balls and arrange about 2 inches apart on 2 unlined baking sheets. Gently press the remaining 1/2 cup chopped cranberries into the tops of each cookie. Bake until slightly golden around the edges, 15 to 17 minutes. Remove the cookies and transfer to a rack set over a baking sheet. 
  4. Make the glaze: Put the confectioners' sugar in a medium bowl. Whisk in the lemon juice and remaining 1 tablespoon lemon zest until smooth. Drizzle on the cookies and let set.

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