Lemon Ginger and Cranberry Crunch Cookies
Brighten up your cookie jar with these irresistible Lemon Ginger and Cranberry Crunch Cookies that blend tangy citrus, warm spice, and a delightful burst of texture in every bite! These cookies feature a buttery base infused with zesty lemon, a hint of ground ginger, and pops of sweetness from dried cranberries. The addition of crushed cornflakes gives them a unique crunch that sets them apart from the ordinary. With their golden edges and soft, chewy centers, these cookies are perfect for holiday baking or anytime you're craving a sweet treat with a refreshing twist. Easy to make in just over 30 minutes, they’re a crowd-pleaser destined to become a family favorite! Keywords: lemon cookies, ginger cookies, cranberry cookies, crunchy cookies, holiday baking.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 150 grams granulated sugar
- 50 grams brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 tablespoon lemon zest
- 1.5 tablespoons fresh lemon juice
- 190 grams all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 teaspoon ground ginger
- 100 grams dried cranberries
- 50 grams crushed cornflakes
Instructions
Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the vanilla extract, egg, lemon zest, and fresh lemon juice to the butter mixture. Beat until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground ginger.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the dried cranberries and crushed cornflakes, ensuring they are evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake each sheet in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers should still appear slightly soft.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week, if they last that long!
Nutrition Facts
Calories |
2951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.7 g | 139% | |
| Saturated Fat | 59.8 g | 299% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 1735 mg | 75% | |
| Total Carbohydrate | 472.3 g | 172% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 276.8 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 144 mg | 11% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 529 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
