Lemon-Cranberry Cookies

Recipe View 5 mins Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup and even baking. (Prep time: 5 minutes)

Recipe View 2 mins In a medium bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of leavening and seasoning. (Prep time: 2 minutes)

Recipe View 8 mins In a large bowl, cream together the softened butter and 1 cup of the granulated sugar using an electric mixer until light and fluffy. This step is crucial for creating a tender cookie. Add the egg yolks one at a time, mixing well after each addition. Beat in the lemon zest, lemon juice, and vanilla extract. (Prep time: 8 minutes)

Recipe View 5 mins Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies. Gently fold in the dried cranberries. (Prep time: 5 minutes)

Recipe View 10 mins Place the remaining 1/3 cup of granulated sugar in a shallow bowl. Roll tablespoon-sized balls of dough in the sugar to coat. This adds a delightful sparkle and extra sweetness. Place the sugared dough balls 2 inches apart on the prepared baking sheets. (Prep time: 10 minutes)

Recipe View 11 mins Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the tops begin to crackle. The cookies should be just set. (Bake time: 10-12 minutes)

Recipe View 6 mins Let the cookies cool on the baking sheets for 5-7 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking. (Cooling time: 5-7 minutes)