Chewy Cranberry-Lemon Cookies
Position rack in centre of oven, then preheat to 350°F. Line two baking sheets with parchment.
Combine flour, nutmeg, baking soda and salt in a medium bowl.
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.
Roll dough into 1-in balls and arrange 2-in apart on prepared sheets. Press gently to flatten slightly.
Bake until bottoms are golden brown, about 7 minutes. Transfer to a rack to cool completely.
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.
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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