lemon cranberry cookies
These cookies are amazing! They are soft and refreshing. I had one as soon as my first tray set and am having to ration them now :S A friend had described these cookies to me as she had them once and I went searching for a recipe. I found this, tweaked it a little, and made them today to try them out. She came over and had them and it seems they're better than she remembered. And my non-cookie-and-cake-and-sweets-eating host parents emptied my cookie jar in two days! Take care not to overbake! Enjoy!
prep time
20 Min
cook time
10 Min
method
Bake
yield
Ingredients
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1 cup butter, unsalted (softened)
- 3/4 cup brown sugar, firmly packed
- 1/4 cup caster sugar
- 1 package lemon instant jell-o pudding (3.4oz)
- 2 - eggs
- 1 cup dried cranberries
How To Make lemon cranberry cookies
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Step 1Preheat oven to 350 F. Prepare three baking sheets (for a smoother flow in and out of the oven).
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Step 2Cream butter and sugars till light. Add pudding mix and beat till well incorporated.
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Step 3Add eggs one at a time, beating till smooth with each addition.
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Step 4Sift flour and baking soda and stir into mixture using a spatula. Fold in cranberries.
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Step 5Drop mixture onto baking sheets, leaving a little room as these cookies spread. Bake for 10 minutes or till a hint of browning around the edges is visible.
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Step 6Remove tray from oven and lift sheet off, allowing cookies to cool and set on the sheet for a bit before transferring them to a wire rack.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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