Best 6 Old English Lemon Cranberry Cookies Recipes

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Gather your ingredients and get ready to embark on a delightful baking journey as we delve into the world of "Old English Lemon Cranberry Cookies." These delectable treats, known for their zesty lemon flavor and bursts of tart cranberries, hold a special place in the hearts of cookie enthusiasts. With a hint of nostalgia and a touch of modern flair, these cookies promise to tantalize taste buds and evoke memories of traditional English teatime. Prepare your kitchen, preheat your oven, and let's begin our culinary adventure together, creating a batch of these timeless delights that are sure to become cherished favorites.

Let's cook with our recipes!

OLD ENGLISH LEMON-CRANBERRY COOKIES



Old English Lemon-Cranberry Cookies image

Fall cuisine is typically marked by what many consider to be more traditional and even somewhat austere flavors. Fall cuisine usually boasts 'Old World' flavors such as cloves, walnuts, and cranberries. These are flavors one might have envisioned a puritan family enjoying fresh off the Mayflower. At first bite, the robust 'kick' and bold expression of these little treats will be sure to impress and delight, and possibly even allow one to reminisce on the joys of autumn, from the fading leaves to the memories of a Thanksgiving past.

Provided by ShadowOfOdin

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 55m

Yield 15

Number Of Ingredients 13

2 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
½ cup chopped walnuts
½ teaspoon ground cloves
1 egg
½ cup applesauce
juice from 1 lemon
1 teaspoon vanilla extract
¾ cup dried cranberries
zest from 1 lemon
¼ cup butter, softened
2 tablespoons confectioners' sugar

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
  • Mix the flour, sugar, baking soda, walnuts, and cloves together in a large mixing bowl. Beat the egg, applesauce, lemon juice, vanilla, cranberries, lemon zest, and butter together in a separate bowl with an electric hand mixer; pour into the flour mixture and mix well. Drop spoonfuls of the dough 2 inches apart onto the prepared baking sheets.
  • Bake in the preheated oven until the edges are golden, about 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. Dust with the confectioners' sugar to serve.

Nutrition Facts : Calories 196.9 calories, Carbohydrate 33.6 g, Cholesterol 20.5 mg, Fat 6.2 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 2.3 g, Sodium 111.2 mg, Sugar 19.2 g

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.

LEMON-CRANBERRY COOKIES



Lemon-Cranberry Cookies image

A buttery, chewy, citrusy cookie featuring a lovely bite of cranberry.

Provided by Kim

Categories     Cranberry Cookies

Time 35m

Yield 32

Number Of Ingredients 10

2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 ⅓ cups white sugar, divided
2 large egg yolks, at room temperature
2 tablespoons lemon zest
1 tablespoon lemon juice
½ teaspoon vanilla extract
¾ cup dried cranberries

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
  • Mix together flour, baking soda, and salt in a bowl.
  • Cream together butter and 1 cup white sugar in a large bowl with an electric mixer until light and fluffy. Add in egg yolks and mix until thoroughly combined. Mix in lemon zest, lemon juice, and vanilla extract until incorporated. Pour in half of the flour mixture and mix until just combined. Add in remaining flour mixture and mix until just combined (dough will be thick). Fold in cranberries.
  • Place remaining 1/3 cup white sugar in a shallow bowl or pie pan. Roll dough into tablespoon-sized balls, and then roll in sugar to coat. Place dough balls 2 inches apart on the prepared baking sheets.
  • Bake in the preheated oven until the tops begin to crackle and bottoms are just set, 10 to 12 minutes. Allow cookies to cool on the baking sheet for 5 to 7 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 127.3 calories, Carbohydrate 17.5 g, Cholesterol 28.1 mg, Fat 6.1 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 3.8 g, Sodium 77.2 mg, Sugar 10.2 g

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.

OLD ENGLISH LEMON-CRANBERRY COOKIES



Old English Lemon-Cranberry Cookies image

Fall cuisine is typically marked by what many consider to be more traditional and even somewhat austere flavors. Fall cuisine usually boasts 'Old World' flavors such as cloves, walnuts, and cranberries. These are flavors one might have envisioned a puritan family enjoying fresh off the Mayflower. At first bite, the robust 'kick' and bold expression of these little treats will be sure to impress and delight, and possibly even allow one to reminisce on the joys of autumn, from the fading leaves to the memories of a Thanksgiving past.

Provided by ShadowOfOdin

Categories     Lemon Desserts

Time 55m

Yield 15

Number Of Ingredients 13

2 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
½ cup chopped walnuts
½ teaspoon ground cloves
1 egg
½ cup applesauce
juice from 1 lemon
1 teaspoon vanilla extract
¾ cup dried cranberries
zest from 1 lemon
¼ cup butter, softened
2 tablespoons confectioners' sugar

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
  • Mix the flour, sugar, baking soda, walnuts, and cloves together in a large mixing bowl. Beat the egg, applesauce, lemon juice, vanilla, cranberries, lemon zest, and butter together in a separate bowl with an electric hand mixer; pour into the flour mixture and mix well. Drop spoonfuls of the dough 2 inches apart onto the prepared baking sheets.
  • Bake in the preheated oven until the edges are golden, about 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. Dust with the confectioners' sugar to serve.

Nutrition Facts : Calories 196.9 calories, Carbohydrate 33.6 g, Cholesterol 20.5 mg, Fat 6.2 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 2.3 g, Sodium 111.2 mg, Sugar 19.2 g

CRANBERRY LEMON COOKIES



Cranberry Lemon Cookies image

These are fast and easy, my favorite combo! They have a pleasant tartness that makes them a nice change from overly sweet cookies, and they only require 3 ingredients!

Provided by Chef MB

Categories     Drop Cookies

Time 15m

Yield 36 serving(s)

Number Of Ingredients 3

18 ounces lemon cake mix
1 cup cranberry sauce (homemade is best)
3 -4 tablespoons applesauce

Steps:

  • Combine the cake mix with the cranberry sauce. If the batter seems too thick, add up to 4 TB of the applesauce.
  • Drop by rounded spoonfuls onto a baking sheet lined with parchment paper. Bake at 375 for 8-10 minutes, allowing less time for smaller cookies and more time for larger cookies.

Nutrition Facts : Calories 73.8, Fat 1.7, SaturatedFat 0.2, Cholesterol 0.3, Sodium 95.7, Carbohydrate 14.3, Fiber 0.2, Sugar 9.1, Protein 0.6

Tips:

- Use fresh cranberries for the best flavor and texture. - If you don't have fresh cranberries, you can use frozen cranberries. Just thaw them before using. - Be sure to drain the cranberries well before adding them to the dough. - Don't overmix the dough. Overmixed dough will make tough cookies. - Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape. - Bake the cookies until they are just set. Overbaked cookies will be dry and crumbly. - Let the cookies cool completely on a wire rack before storing them.

Conclusion:

These old-fashioned lemon cranberry cookies are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. So next time you are looking for a sweet and tangy cookie, give these lemon cranberry cookies a try. You won't be disappointed!

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