If you like soft cookies, you’ll a-d-o-r-e these Cranberry
Lemon Cookies. It’s the pudding mix in the cookie dough that gives them a
velvety texture on the inside. Between the cranberries and lemon, they've got just enough "bite" to give these really, really flavorful.
Just be sure you allow the cookies to sit on the baking trays several minutes after you remove them from the oven. This way they won’t crumple when you remove them to the cooling rack.
And here’s another tip for this easy drop cookie recipe if you want colorful cookies: sprinkle a few extra chopped dried cranberries on the cookie tops before baking them so that the red color stands out.
Prep time: 10 minutes (plus glazing)
Bake time: 10-12 minutes
Makes about 4 dozen cookies
1 cup (2 sticks) butter or margarine, softened
¾ cup packed brown sugar
¼ cup granulated sugar
2 ¼ cups all-purpose flour
1 (3.4 ounce) lemon instant pudding mix
1 teaspoon baking soda
1 ¼ cups dried cranberries or Craisins®, chopped
1 cup powdered sugar
1 tablespoon lemon juice
½ teaspoon lemon extract
2-3 teaspoons milk or water
Special Baking Tips for Cranberry Lemon Cookies
You can substitute 1 (3.4 ounce) package of instant vanilla pudding and ½ teaspoon lemon extract for the lemon pudding mix.
To prevent cranberries from sticking to the cleaver while chopping, place them in the freezer for 30-40 minutes before chopping them.
Glaze is the best consistency when it drips in a steady stream
from the spoon, rather than too sluggish or too runny.
See more easy drop cookie recipes on our Pinterest board.
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Christmas Cookie Bars: cranberries, coconut, white chocolate, ho ho ho!
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