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Lemon Cranberry Cookies

Lemon Cranberry Cookies

Fresh, zesty, and delightfully chewy, these Lemon Cranberry Cookies are the cookies everyone will beg you to bake again. Perfect for brightening any dessert table.
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Ingredients
  

2 ¼ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

¾ cup unsalted butter, softened

1 cup granulated sugar

¼ cup light brown sugar

1 large egg

2 tablespoons lemon juice

1 tablespoon lemon zest

1 teaspoon vanilla extract

1 cup dried cranberries

Optional: ½ cup white chocolate chips

Instructions
 

  • Whisk flour, baking soda, baking powder, and salt in a bowl.
    Cream butter, granulated sugar, and brown sugar until fluffy.
    Stir in egg, lemon juice, lemon zest, and vanilla until smooth.
    Add dry ingredients to wet ingredients and mix just until combined.
    Fold in dried cranberries (and white chocolate chips if using).
    Chill dough for at least 30 minutes.
    Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
    Scoop dough into balls and place 2 inches apart.
    Bake 10–12 minutes until edges are set.
    Cool cookies on the sheet for 5 minutes, then transfer to a rack.