Ingredients:

  • 2 1/4 cups All-Purpose (Plain) Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Fine Sea Salt
  • 1 cup Unsalted Butter, fully softened
  • 3/4 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar, packed
  • 1 Large Egg, room temperature
  • 1 teaspoon Pure Vanilla Extract
  • 2 tablespoons Fresh Lemon Zest
  • 1 teaspoon Fresh Lemon Juice (in dough)
  • 1 cup Dried Cranberries
  • 1 cup Icing (Powdered) Sugar (for glaze, optional)
  • 2–3 tablespoons Fresh Lemon Juice (for glaze, optional)

Instructions:

  1. Preheat the oven to 175°C (350°F). Line two large baking trays with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  2. In the bowl of a stand mixer, beat the softened butter until smooth. Add the granulated sugar and brown sugar and beat on medium speed for 3–5 minutes until the mixture is light and fluffy. Reduce speed to low and add the egg, vanilla extract, lemon zest, and lemon juice, mixing until just combined.
  3. Gradually add the flour mixture to the wet ingredients, mixing on the lowest speed until the dough just comes together. Stop mixing immediately when no streaks of dry flour remain. Use a rubber spatula to gently fold in the dried cranberries by hand. Scoop the dough into individual mounds, cover, and refrigerate for a minimum of 45 minutes.
  4. Place the chilled dough balls 2 inches apart on the prepared baking trays. Bake for 10–12 minutes, rotating the trays halfway through. The cookies are done when the edges are lightly golden. Let the cookies cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.
  5. To prepare the optional glaze, whisk together the sifted icing sugar and 2 tablespoons of lemon juice until smooth. Add the remaining lemon juice slowly until a thick, drizzly consistency is achieved. Once the cookies are fully cool, drizzle the glaze over the top and allow it to set before serving.