Ingredients:

  • 2 ½ cups (300 g) All-Purpose Plain Flour
  • 1 tsp Baking Soda
  • ½ tsp Fine Sea Salt
  • 1 cup (225 g) Unsalted Butter, softened to room temperature
  • ¾ cup (150 g) Granulated Sugar
  • ½ cup (100 g) Light Brown Sugar, packed
  • 2 Large Eggs, room temperature
  • 1 tsp Pure Vanilla Extract
  • Zest of 2 large Lemons (approx. 2 Tbsp zest)
  • 1 Tbsp Fresh Lemon Juice (for dough)
  • 1 cup (150 g) Dried Cranberries
  • 1 cup (120 g) Confectioners’ Sugar, sifted (for drizzle)
  • 2–3 Tbsp Fresh Lemon Juice (for drizzle)

Instructions:

  1. Preheat oven to 175°C (350°F). Line two large baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In the bowl of an electric mixer, cream the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy (3–4 minutes).
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl.
  5. Mix in the vanilla extract, lemon zest, and 1 Tbsp lemon juice until just combined.
  6. Reduce the mixer speed to low. Gradually add the dry ingredient mixture to the wet ingredients until just combined. Do not overmix.
  7. Remove the bowl from the mixer and use a rubber spatula to gently fold in the dried cranberries.
  8. Use the 2 Tbsp cookie scoop to portion the dough onto a plate or a small lined tray. Cover and chill for 30–45 minutes.
  9. Place the chilled dough balls 2 inches apart on the prepared baking sheets. Bake for 10–12 minutes. Cookies should have set edges and remain pale in the centre.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. Prepare Glaze: Whisk together the sifted confectioners’ sugar and 2–3 Tbsp lemon juice until smooth. Adjust thickness if necessary.
  12. Once the cookies are completely cool, drizzle the glaze over the tops. Allow the glaze to set for 15–20 minutes before serving.