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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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
Directions
Step 1
Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Step 3
Add the vanilla extract, egg, lemon zest, and fresh lemon juice to the butter mixture. Beat until well combined.
Step 4
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground ginger.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Step 6
Fold in the dried cranberries and crushed cornflakes, ensuring they are evenly distributed throughout the dough.
Step 7
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8
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.
Step 9
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.
Step 10
Store the cookies in an airtight container at room temperature for up to a week, if they last that long!
Nutrition Facts
| Serving size | (749.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2951.1 |
| Total Fat 108.7g | 0% |
| Saturated Fat 59.8g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 474.2mg | 0% |
| Sodium 1735.0mg | 0% |
| Total Carbohydrate 472.3g | 0% |
| Dietary Fiber 15.5g | 0% |
| Total Sugars 276.8g | |
| Protein 30.7g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 144.5mg | 0% |
| Iron 23.9mg | 0% |
| Potassium 528.8mg | 0% |
Source of Calories