Best 11 Cranberry Lemon Sandwiches Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

When it comes to satisfying your sweet and tangy cravings, cranberry lemon sandwiches emerge as a delightful treat that tantalizes taste buds with their vibrant flavors and refreshing aroma. These culinary gems, often enjoyed during teatime or as a delectable snack, seamlessly blend the tartness of cranberries with the zesty brightness of lemons, creating a symphony of flavors that dance on your palate. Whether you prefer a classic recipe or a contemporary twist, this guide will take you on a journey to discover the best cranberry lemon sandwich recipe that suits your taste and culinary preferences.

Here are our top 11 tried and tested recipes!

CRANBERRY LEMON SANDWICHES



Cranberry Lemon Sandwiches image

I bake cookies all year long, so my friends and family call me the "Cookie Lady"! Whenever I bake these for Christmas, I make three batches...one to keep at home for my husband and two to give as gifts. -Patricia Michalski, Oswego, New York

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4-1/2 dozen.

Number Of Ingredients 16

1 cup butter, softened
1 cup shortening
1 cup sugar
1 cup confectioners' sugar
2 large eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon grated lemon zest
1/2 teaspoon salt
3/4 cup dried cranberries
FILLING:
2/3 cup butter, softened
2-3/4 cups confectioners' sugar
1/4 cup 2% milk
1-1/4 teaspoons grated lemon zest

Steps:

  • In a large bowl, cream the butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cream of tartar, lemon zest and salt; gradually add to the creamed mixture and mix well. Stir in cranberries. Cover and refrigerate for 2 hours or until easy to handle. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool. , In a small bowl, combine the filling ingredients; beat until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies.

Nutrition Facts : Calories 343 calories, Fat 19g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 164mg sodium, Carbohydrate 41g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

CRANBERRY LEMON SANDWICH COOKIES



Cranberry Lemon Sandwich Cookies image

The original of this recipe comes from the Touch of Home's Fall Baking Cookbook, 2009. Preparation time does not include the 2 hours needed for the dough to chill.

Provided by Sydney Mike

Categories     Dessert

Time 1h

Yield 54 cookies, 54 serving(s)

Number Of Ingredients 15

1 cup unsalted butter
1 cup shortening
1 cup granulated sugar
1 cup powdered sugar
2 eggs
2 teaspoons pure vanilla extract
4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon lemon zest, minced
1/2 teaspoon salt
1 cup dried cranberries
2/3 cup unsalted butter, softened
2 3/4 cups powdered sugar
1/4 cup milk
1 1/4 teaspoons lemon zest, minced

Steps:

  • FOR THE COOKIE: In a large mixing bowl, cream the butter, shortening & sugars until light & fluffy.
  • Add eggs, one at a time, beating well after each addition, then beat in the vanilla extract.
  • In another bowl, combine the flour, cream of tartar, lemon zest & salt, then gradually add this to the creamed mixture & mix well.
  • Stir in the cranberries, cover & refrigerate until easy to handle, about 2 hours.
  • Preheat the oven to 350 degrees F.
  • Roll chilled dough into 1-inch balls & place them 2 inches apart on ungreased baking sheets, before flattening the balls with a glass dipped in sugar.
  • Bake for 12-14 minutes or until edges are just lightly browned, then remove to wire racks to cool completely.
  • FOR THE FILLING: In a small mixing bowl, combine the 4 filling ingredients, & beat until smooth.
  • Spread filling on the bottoms of half of the cookies, then top that with another cookie to make a sandwich.

CRANBERRY-LEMON COOKIES



Cranberry-Lemon Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield about 30 cookies

Number Of Ingredients 9

3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 sticks unsalted butter, diced, at room temperature
1 cup granulated sugar
2 large eggs, beaten
2 tablespoons finely grated lemon zest, plus 1/4 cup lemon juice (from about 2 lemons)
2 cups fresh or frozen cranberries, roughly chopped (about 12 ounces)
2 cups confectioners' sugar, sifted

Steps:

  • Preheat the oven to 375˚ F. Whisk the flour, baking powder and salt in a medium bowl.
  • Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs and 1 tablespoon lemon zest. Beat in the flour mixture until completely combined, then fold in 1 1/2 cups chopped cranberries.
  • Scoop the dough into golf ball-size balls and arrange about 2 inches apart on 2 unlined baking sheets. Gently press the remaining 1/2 cup chopped cranberries into the tops of each cookie. Bake until slightly golden around the edges, 15 to 17 minutes. Remove the cookies and transfer to a rack set over a baking sheet.
  • Make the glaze: Put the confectioners' sugar in a medium bowl. Whisk in the lemon juice and remaining 1 tablespoon lemon zest until smooth. Drizzle on the cookies and let set.

CRANBERRY SANDWICH COOKIES



Cranberry Sandwich Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield about 20 cookies

Number Of Ingredients 13

2/3 cup granulated sugar
1/3 cup plus 1/4 cup dried cranberries
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt, plus a pinch
4 tablespoons cold unsalted butter, cut into pieces, plus 2 tablespoons at room temperature
1 tablespoon vegetable shortening
1 large egg
1 tablespoon cranberry juice cocktail
1 1/2 teaspoons pure vanilla extract
8 drops red gel food coloring
4 ounces cream cheese, at room temperature
1 cup confectioners' sugar

Steps:

  • Pulse the granulated sugar and 1/3 cup dried cranberries in a food processor until finely ground. Add the flour, baking powder and 1/4 teaspoon salt; pulse to combine. Add the cut-up butter and shortening; pulse until the mixture looks like coarse meal. Whisk the egg, cranberry juice, 1 teaspoon vanilla and the food coloring in a small bowl; add to the food processor and pulse to form a dough. Transfer to a bowl, cover with plastic wrap and refrigerate until firm, at least 1 hour.
  • Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Drop rounded teaspoonfuls of dough 1 1/2 inches apart onto the baking sheets. Bake, switching the pans halfway through, until the cookies are just set, 16 to 18 minutes. Let cool 5 minutes on the baking sheets; transfer to racks to cool completely.
  • Meanwhile, make the filling: Beat the cream cheese, room-temperature butter and the remaining 1/2 teaspoon vanilla in a bowl with a mixer on medium-high speed until smooth, about 3 minutes. Add the confectioners' sugar; beat on low speed until incorporated, then increase the speed to high and beat until fluffy, 2 more minutes. Chop the remaining 1/4 cup dried cranberries; stir into the filling along with a pinch of salt. Sandwich between the cookies.

CRANBERRY LEMON BARS



Cranberry Lemon Bars image

Cranberries that are quick-cooked into jam add a striking magenta color and complex tartness to these two-toned lemon bars. A thin layer of the classic lemon filling coats the cranberry mix like icing, and lemon zest boiled with the berries echoes the citrus taste of the lemony top. (Its pectin also thickens the jam.) To achieve a sturdy crust that isn't tough, melted butter is stirred into a flour blend and simply patted into the pan. That vanilla cookie base, generously salted to balance the tangy sweetness on top, comes out crisp and holds up well even as the bars keep in the refrigerator for up to five days.

Provided by Genevieve Ko

Categories     cookies and bars, dessert

Time 1h

Yield 2 dozen bars

Number Of Ingredients 14

1 (12-ounce/340-gram) bag fresh or frozen cranberries
3/4 cup/150 grams granulated sugar
2 to 3 large lemons
Nonstick cooking spray
1 1/2 cups/190 grams all-purpose flour
1/3 cup/65 grams granulated sugar
1 teaspoon fine sea salt
1 teaspoon vanilla extract
3/4 cup/170 grams unsalted butter (1 1/2 sticks), melted and cooled
1 cup/200 grams granulated sugar
1/4 cup/30 grams all-purpose flour
1/8 teaspoon fine sea salt
3 large eggs, at room temperature
Confectioners' sugar (optional)

Steps:

  • Start preparing the cranberry layer: Combine the cranberries, sugar and 3 tablespoons water in a medium saucepan. Zest 2 of the lemons directly into the saucepan; reserve the lemons. Bring to a boil over medium-high heat, stirring occasionally. Continue boiling, stirring occasionally, until the berries burst and the mixture is jammy, 7 to 9 minutes. Remove from the heat and reserve.
  • Make the crust: Heat oven to 350 degrees. Line the bottom and sides of a 9-by-13-inch baking pan with one large sheet of heavy aluminum foil, making sure there are no gaps or holes, then generously coat with cooking spray.
  • Whisk the flour, sugar and salt in a medium bowl. Whisk the vanilla into the butter, then pour over the flour mixture. Stir until the dough comes together in a mass. Press into an even layer in the prepared pan. Bake until golden brown around the edges and dry and golden on top, 17 to 20 minutes.
  • While the crust bakes, begin preparing the lemon layer: Squeeze the juice from the 2 reserved zested lemons. You should have 1/2 cup. Squeeze the juice from another lemon, if needed.
  • Whisk the sugar, flour and salt in a medium bowl. Add the eggs and whisk gently just until incorporated. Add the lemon juice and stir gently with the whisk just until smooth.
  • Let the crust cool for 5 minutes, then spread the cranberry mixture evenly over the crust. Carefully and slowly pour the lemon mixture on top to create two distinct layers.
  • Return the pan to the oven and bake until the filling is set, 18 to 22 minutes. Cool completely in the pan on a wire rack, then refrigerate until cold and firm, at least 2 hours. Using the foil, slide the bars out of the pan and onto a cutting board. Cut into 24 squares, wiping your knife between cuts for clean slices. If desired, sift confectioners' sugar over the tops just before serving.

LEMON-RASPBERRY SANDWICHES



Lemon-Raspberry Sandwiches image

This recipe is adapted from "Martha Stewart's Cookies."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 1 1/2 dozen

Number Of Ingredients 10

1/2 cup almond flour
1/2 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup confectioners' sugar, plus more for dusting
2 tablespoons granulated sugar
Finely grated zest of 2 lemons
2 tablespoons fresh lemon juice
1/2 cup seedless raspberry jam

Steps:

  • Line 2 baking sheets with nonstick baking mats or parchment paper; set aside. Whisk together both flours, cornstarch, and salt in a bowl.
  • Put butter, sugars, lemon zest, and 1 tablespoon lemon juice into the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 3 minutes. Reduce speed to low. Add flour mixture in three batches, mixing well after each addition. Cover dough with plastic wrap; refrigerate 30 minutes.
  • Preheat oven to 350 degrees. Place cold dough between two pieces of parchment paper and roll out to 1/8 inch thick. Transfer dough on parchment to a baking sheet; freeze 10 minutes.
  • Using a fluted 1 1/2-inch round cutter, cut out dough; transfer to prepared baking sheets. Reroll scraps, and cut out (you should have 40 rounds). Bake until pale golden, 10 to 11 minutes, rotating sheets halfway through. Let cool slightly on sheets on wire racks. Transfer cookies to racks to cool completely.
  • Place jam in a small bowl and stir in remaining tablespoon lemon juice. Spread 1 teaspoon jam mixture on flat side of half of the cookies, and sandwich with the remaining cookies. Dust with confectioners' sugar. Unfilled cookies can be stored in an airtight container at room temperature up to 3 days; filled ones are best eaten the day you assemble them.

CRANBERRY-LEMON SQUARES



Cranberry-Lemon Squares image

These tart squares use lemon and dried cranberries instead of fresh, so you can make them for dessert any time of year.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 16

Number Of Ingredients 7

6 tablespoons cold unsalted butter, cut into 12 pieces, plus more for pan
1 1/2 cups dried cranberries, (about 7 ounces, available at specialty-food stores)
1/4 cup confectioners' sugar, plus more for dusting
1 cup all-purpose flour
2 large eggs
3/4 cup granulated sugar
1/4 cup freshly squeezed plus 1 1/2 teaspoons lemon juice, (about 3 lemons)

Steps:

  • Preheat oven to 325 degrees. Butter an 8-inch square baking pan, and set aside.
  • In a medium saucepan, combine cranberries and 2 cups water; bring to a boil. Reduce heat to medium, and cook, stirring occasionally, until water has been absorbed, about 25 minutes.
  • Transfer cranberry mixture to bowl of a food processor; chop coarsely. Transfer to a bowl, and set aside.
  • In bowl of an electric mixer fitted with the paddle attachment, combine confectioners' sugar and 3/4 cup flour. Add butter, beating on low speed until mixture forms pea-size pieces. Press batter into baking pan.
  • Bake until golden, about 20 minutes. Transfer to a wire rack to cool.
  • Beat eggs and granulated sugar until smooth. Add lemon juice; beat to combine. Add remaining 1/4 cup flour, and beat to combine; set lemon mixture aside.
  • Reduce oven temperature to 300 degrees. Spread cranberry mixture over cooked crust. Pour lemon mixture over the cranberry mixture. Bake until set, about 40 minutes. Transfer to a wire rack to cool, 40 minutes. Chill 4 hours. To serve, cut into squares, and dust with confectioners' sugar.

LEMONY CRANBERRY RELISH



Lemony Cranberry Relish image

Cranberry relish using a whole orange is a classic, but here, a whole lemon - pith and all - acts as the bitter, acerbic edge that your Thanksgiving plate needs. Try to find a thin-skinned lemon, which will prevent the relish from skewing too bitter. (Give it a squeeze before buying. Thin-skinned lemons will yield slightly under pressure, whereas thick-skinned lemons will feel hard.) This confetti of a condiment looks beautiful as well, almost like stained glass, with its jeweled, ruby gleam. Definitely make this the night before Thanksgiving to get it out of the way, then store it in an airtight container in the refrigerator until ready to eat.

Provided by Eric Kim

Categories     easy, quick, sauces and gravies, side dish

Time 5m

Yield 2 cups

Number Of Ingredients 4

1 (12-ounce) bag fresh cranberries (3 cups)
1 lemon, preferably thin-skinned, coarsely chopped and seeded
1/2 cup/100 grams granulated sugar
Pinch of salt

Steps:

  • Rinse and drain the cranberries, then pick out and discard any squishy ones. In a food processor, pulse the cranberries, lemon, sugar and salt until finely chopped. You can serve this immediately or transfer to an airtight container and refrigerate for up to 48 hours, or until ready to serve. As it sits, the sugar will dissolve and the fruit will release liquid, creating a sweet-tart sauciness.

LEMON CRANBERRY MUFFINS



Lemon Cranberry Muffins image

These sweet and tangy muffins bake up very quickly -- perfect for those unexpected guests!

Provided by bobpiazza

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 10

2 cups all-purpose flour
1 ¼ cups white sugar
1 tablespoon baking powder
½ teaspoon salt
¼ cup lemon juice
¾ cup milk
2 eggs
½ cup vegetable oil
1 cup cranberries, halved
⅓ cup toasted slivered almonds

Steps:

  • Preheat oven to 400 degrees F (205 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  • Combine flour, sugar, baking powder, and salt in a large bowl. Mix lemon juice and milk in a measuring cup, to sour milk; beat eggs, oil, and milk mixture in a bowl. Stir egg mixture into flour mixture until just moistened; fold in cranberries. Fill prepared muffin cups two-thirds full; sprinkle with almonds.
  • Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool for 5 minutes before removing from pan to wire rack.

Nutrition Facts : Calories 281.3 calories, Carbohydrate 40 g, Cholesterol 32.2 mg, Fat 12 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 1.8 g, Sodium 237.7 mg, Sugar 22.3 g

CRANBERRY LEMON BREAD



Cranberry Lemon Bread image

Make and share this Cranberry Lemon Bread recipe from Food.com.

Provided by cuisinebymae

Categories     Quick Breads

Time 55m

Yield 1 loaf

Number Of Ingredients 11

2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup shortening
1 1/4 cups sugar
2 eggs, lightly beaten
1/2 cup buttermilk
1/2 teaspoon vanilla
1 tablespoon freshly grated fresh lemon rind
1 cup fresh or unthawed frozen cranberries

Steps:

  • Combine dry ingredients.
  • Set aside.
  • Cream together the shortening and sugar.
  • Stir in eggs, one at a time, beating after each one until well combined.
  • Stir in buttermilk, vanilla and rind.
  • Stir in flour mixture until just combined.
  • Gently stir in the cranberries.
  • Pour into a greased and floured loaf pan.
  • Bake in the middle of a preheated 350F oven for 30 to 40 minutes, or until done.
  • Remove from oven and cool in the pan for 10 minutes.
  • Turn out on a rack to finish cooling.
  • This bread freezes well.

QUICK CRANBERRY CHICKEN SALAD SANDWICHES



Quick Cranberry Chicken Salad Sandwiches image

This tasty, filling chicken sandwich is a great way to use up leftover cranberry sauce. It will brighten your day. -Michaela Rosenthal, Woodland Hills, California

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 9

2 sandwich buns, split
2 teaspoons butter, softened
2 teaspoons cream cheese, softened
1 cup shredded cooked chicken
1/3 cup whole-berry cranberry sauce
3 tablespoons mayonnaise
2 green onions, chopped
1 teaspoon lemon juice
2 lettuce leaves

Steps:

  • Place buns cut side up on an ungreased baking sheet. Spread butter over bun bottoms. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. Spread cream cheese on bun tops., In a small bowl, combine the chicken, cranberry sauce, mayonnaise, onions and lemon juice. Spread over bun bottoms. Top each with a lettuce leaf; replace tops.

Nutrition Facts : Calories 520 calories, Fat 20g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 697mg sodium, Carbohydrate 56g carbohydrate (18g sugars, Fiber 2g fiber), Protein 29g protein.

Tips:

  • For a classic Cranberry Lemon Sandwich, use white bread, fresh cranberries, and a creamy lemon filling.
  • For a more festive sandwich, use colorful bread, such as cranberry bread or lemon bread.
  • If you don't have fresh cranberries, you can use frozen or dried cranberries.
  • For a tangier filling, add more lemon zest or lemon juice.
  • For a sweeter filling, add more sugar.
  • For a creamier filling, use whipped cream or cream cheese.
  • Serve Cranberry Lemon Sandwiches on a platter with other tea sandwiches, such as cucumber sandwiches or egg salad sandwiches.

Conclusion:

Cranberry Lemon Sandwiches are a delicious and refreshing treat that are perfect for any occasion. They are easy to make and can be customized to your liking. So next time you are looking for a quick and easy snack or appetizer, give Cranberry Lemon Sandwiches a try.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Related Topics