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Cranberry Lemon Cookies

Cranberry Lemon Cookies

Cranberry Lemon Cookies

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Cranberry Lemon Cookies
4.5 rating based on 12,345 ratings
4.5/5 (6)
Course: Drop CookiesDifficulty: Easy

Drop cookie with fresh cranberries, pecans, and a lemon icing.


  • For the cookies:
  • 1/2 cup butter

  • 1/2 cup granulated sugar

  • 1/3 cup brown sugar, packed

  • 1/2 teaspoon grated lemon zest

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1 cup all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon cinnamon

  • 1-1/2 cup roughly chopped pecans

  • 1-1/2 cup roughly chopped fresh cranberries

  • For the icing:
  • 1 cup powdered sugar

  • 2 tablespoons milk

  • 1/4 teaspoon grated lemon zest


  • To make the cookies:
  • Pre-heat oven to 350 F. Line baking sheets with parchment (do not grease). Cream butter, sugar, and lemon zest. Beat in egg and vanilla. Gradually beat in flour, baking powder, and cinnamon. Stir in pecans and cranberries. Drop by teaspoonfuls 2 inches apart on prepared baking sheets. Bake 10 to 12 minutes or until golden. Let cool slightly before removing to cooling racks.
  • To make the icing:
  • Whisk together icing ingredients to make a spreadable icing. When cookies are cool, spread icing on cookies.


  • Reviewers, please help us out and note the yield!


Name & Location
(example: Sue in LA)
Amazing cookies! I absolutely love these little cookies. Personally, I about double the amount of lemon peel and add an extra handful of cranberries to each batch. This recipe works well with dried cranberries too. Just make sure not to leave your batter too long before baking or else the dried berries will drastically effect your moisture level. They also don't store as well after baking for similar reasons, but I've never had a problem with extra cookies sitting around the house too long before this happens. They're just too good!
- Sammie
These had great flavor - like cranberry bread. The downside was that they fell apart. Tried altering cooking time (thought maybe the first batch was underdone) but it didn;t make a difference. Too bad - they are tasty.
- A Baker
This is the best cookie ever!! It bakes up nice, but watch carefully as too much browing can occur in a short itme period. I prefer to take the nuts out of mine, but have baked it both ways and they are both delicious!!!
- Tammy
Delicous cookies, light and yummy lemon flavor. I also prefer to take the nuts out of mine, but be sure to watch how long you bake them for! They crumble easily, so make sure that you take them out right once they turn brown. Very scrumptious cookies!
- Beatrice
The cookies were amazing! I made them for the college service at my church and they were devoured! They make a great tea cookie! I'm making them again this weekend!
- A Baker
I have made these several times and they are always perfect. Tip for keeping them from spreading too much: refrigerate dough for a bit before baking. One of my favorite cookie recipes.
- Tiffany
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