Chewy Cranberry-Lemon Cookies

Chewy Cranberry-Lemon Cookies

30-minute recipe Serves 32
These simple and delicate treats just about melt in your mouth. Ready in just 30 minutes, the glaze doubles up the lemon flavour, adding a sweet-tart, zesty kick to each cookie. Tip: Oranges can be used as a substitute in this cranberry-lemon cookie recipe.
30-minute recipe Serves 32


Prep: 15-minute | Cook: 15-minute
  • 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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