Ingredients:

  • 2 ¼ cups All-Purpose Flour (270 g)
  • 1 tsp Baking Soda (5 g)
  • ½ tsp Salt (3 g)
  • 1 cup Unsalted Butter (225 g), softened
  • ¾ cup Granulated Sugar (150 g)
  • 1 Large Egg, room temperature
  • 1 tsp Vanilla Extract (5 ml)
  • 2 Tbsp Lemon Zest (Zest of 2 large lemons)
  • 1 cup Dried Cranberries (120 g), roughly chopped
  • 1 cup Powdered Sugar (120 g), sifted (for glaze)
  • 2–3 Tbsp Fresh Lemon Juice (30–45 ml) (for glaze)

Instructions:

  1. Prep Dry Ingredients: Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
  2. Cream Butter and Sugar: In the bowl of an electric mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy (approx. 3–4 minutes). Scrape down the bowl halfway through.
  3. Incorporate Wet Ingredients: Beat in the egg and vanilla extract until just combined.
  4. Add Flavour: Mix in the lemon zest. Beat for 30 seconds to release the oils and perfume the dough.
  5. Combine Dry Ingredients: Reduce speed to low. Gradually add the dry ingredients, mixing only until just combined—stop as soon as no streaks of flour remain. Do not overmix.
  6. Fold in Cranberries: Use a rubber spatula to fold in the dried cranberries by hand.
  7. Chill: Cover the bowl with cling film or scoop the dough into balls immediately and chill on a baking sheet for a minimum of 30 minutes. This prevents excessive spreading.
  8. Preheat and Prepare: Preheat oven to 350°F / 180°C. Line two baking sheets with parchment paper.
  9. Scoop and Space: Scoop dough into uniform balls (about 1.5 Tbsp each) and place them 2 inches apart on the prepared sheets.
  10. Bake: Bake one sheet at a time for 10–12 minutes. The edges should be set and lightly golden, but the centres should still look soft.
  11. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  12. Make the Glaze: In a small bowl, whisk together the sifted powdered sugar and 2 tablespoons of lemon juice. Add the remaining lemon juice one teaspoon at a time until the glaze is thick but easily drizzles.
  13. Drizzle: Once the cookies are completely cool, drizzle the glaze liberally over the tops using a fork or spoon.
  14. Set: Allow the glaze to set for 10–15 minutes before serving or storing.