Lemon Cranberry Shortbread Cookies

Pair these with a pot of tea for a lovely Mother’s Day treat.

Makes 32-36 cookies


1 cup (1/2 lb) salted butter, at room temperature

½ cup light brown sugar

1 egg yolk

1 tsp finely chopped lemon zest

1 ¾ cup all-purpose flour

½ cup coarsely chopped dried and sweetened cranberries


1 Tbsp cranberry juice cocktail

¾ cup icing sugar

Halved cranberries for garnish




  1. In a mixer, beat the butter and sugar for 5 minutes on low medium until light and fluffy. Add in the egg yolk and lemon zest and mix together for an additional 1-2 minutes or until well combined.
  2. To keep the cranberries from sticking to your knife, add ¼ cup of the flour to the cranberries and then coarsely chop. Add the flour-cranberry mixture to the remaining flour and combine. In 3 batches, add the flour to the butter mixture and blend together until smooth.
  3. Remove a piece of plastic wrap and place onto the counter top. Form the dough into a ball and cover with the plastic wrap. Refrigerate for 30 minutes to firm up the dough to make it easier to roll and cut out.
  4. Preheat the oven to 325-350°F. Remove the dough from the refrigerator. If you have left the dough in too long, it will crumble when rolling. To prevent the dough from cracking or crumbling, knead the dough until pliable. Between two sheets of parchment paper, roll the dough out until it is ¼ - ½ inch thick. Using a cookie cutter or a small juice glass, cut into desired shapes.
  5. Place the cookies onto an ungreased cookie sheet and bake until the edges begin to turn a light golden colour (12-18 minutes). Cool completely on a wire rack.

Icing: Once the cookies have cooled, mix the icing sugar and cranberry juice together. Decorate each cookie with icing and a cranberry halve and allow to firm up.

Nutritional Analysis

Per 1 cookie, no icing

  • 100 calories
  • 5.5 g fat
  • 11 g carbohydrates
  • 0.5 g fibre
  • 1 g protein
  • 49 mg sodium