Chewy Cranberry-Lemon Cookies
Ingredients
Directions
- 1
Position rack in centre of oven, then preheat to 350°F. Line two baking sheets with parchment.
- 2
Combine flour, nutmeg, baking soda and salt in a medium bowl.
- 3
Beat 1/2 cup sugar, margarine and lemon zest in a large bowl, using an electric mixer on medium, until combined. Beat in egg white, yogurt and vanilla (mixture may look curdled). Stir in flour mixture and cranberries until just combined.
- 4
Roll dough into 1-in balls and arrange 2-in apart on prepared sheets. Press gently to flatten slightly.
- 5
Bake until bottoms are golden brown, about 7 minutes. Transfer to a rack to cool completely.
- 6
For Optional Glaze: Pour lemon juice into a small saucepan set over medium-high. Boil until reduced by half. Stir in remaining 1/4 cup sugar until dissolved. Dip cooled cookie tops into lemon glaze. When glaze looks dry, repeat dipping. Let cookies stand on rack until glaze is completely dried.
- 7
Store cookies between sheets of waxed paper in an airtight container up to 2 days.
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Last updated: February 9th, 2021
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