Ingredients:

  • 2 ¼ cups All-Purpose Flour (Plain Flour)
  • 1 teaspoon Baking Soda
  • ½ teaspoon Fine Sea Salt
  • 1 cup Unsalted Butter, softened (2 sticks)
  • ¾ cup Granulated Sugar (Caster Sugar)
  • ½ cup Packed Light Brown Sugar
  • 1 Large Egg
  • 1 teaspoon Pure Vanilla Extract
  • 1 tablespoon Lemon Zest (from 2 medium lemons)
  • 1 cup Dried Cranberries
  • 1 cup Confectioners' Sugar (Icing Sugar)
  • 2–3 tablespoons Fresh Lemon Juice (for glaze)

Instructions:

  1. Prep the Dry Ingredients: Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
  2. Zest the Sugar: Place the granulated sugar and brown sugar in the mixer bowl. Add the lemon zest and use your fingers to rub the zest into the sugar to release the essential oils and maximize the lemon flavour.
  3. Cream the Butter: Add the softened, room-temperature butter to the sugar/zest mix. Beat on medium speed until pale, light, and fluffy (about 3–4 minutes). This step is key for a tender cookie.
  4. Add Wet Ingredients: Beat in the egg until just combined, followed by the vanilla extract. Scrape down the sides of the bowl.
  5. Combine: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix; stop the moment the flour streaks disappear.
  6. Fold in Cranberries: Gently fold in the dried cranberries using a rubber spatula.
  7. Chill: Cover the bowl or wrap the dough in cling film and refrigerate for 30 minutes. This chilling period is crucial for dough stability and prevents the cookies from spreading too thinly.
  8. Preheat and Prepare: Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
  9. Scoop: Use a small cookie scoop or roll the dough into 1.5-inch (4 cm) balls. Place them 2 inches apart on the prepared sheets.
  10. Bake: Bake for 10–12 minutes. The edges should be set and lightly golden, but the centres should still look slightly soft—they will firm up as they cool.
  11. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them gently to a wire rack to cool completely.
  12. Mix Glaze: Whisk together the confectioners' sugar and 2 tablespoons of lemon juice until smooth. Add the remaining lemon juice a little at a time until you reach a thick, pourable consistency.
  13. Drizzle/Dip: Once the cookies are entirely cool, drizzle the glaze generously over them using a spoon or a whisk, or dip the tops of the cookies into the glaze.
  14. Set: Allow the glaze to harden for about 15–20 minutes before serving.