- 2 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp table salt
- 1 tbsp cornstarch
- 3/4 cup granulated sugar
- 1 tbsp lemon zest
- 14 tbsp (7 oz, 1 3/4 sticks) unsalted butter cool room temperature
- 1 large egg
- 1 tsp vanilla extract
- 1 cup chopped fresh cranberries
- 1 cup confectioners' sugar
- 1-2 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 tbsp cream cheese
- red sanding sugar optional
In a medium bowl, mix together the flour, baking powder, table salt, and cornstarch. Set aside.
In a large bowl (or the bowl of a standing mixer), rub the sugar and lemon zest together until the sugar has become lemon scented. Add the butter and beat the sugar and butter together on medium high until light and fluffy, 3-4 minutes. Add the egg and vanilla and mix well. Add the flour mixture and mix on low until just blended. Pour the cranberries into the bowl and fold them in with a silicone spatula. Put the cookie dough in the refrigerator and chill for 30-45 minutes.
Preheat oven to 350F.
Drop the dough by rounded tablespoons onto cookie sheets, about 2 inches apart. Gently flatten the tops of the cookies with the bottom of a measuring cup or glass. Bake the cookies for 15 minutes, or until cooked through and lightly browned. Transfer the cookies to cooling racks and cool to room temperature.
Whisk together the confectioners' sugar, 2 tbsp lemon juice, lemon zest, and cream cheese until smooth, adding more lemon juice if needed so that the glaze drizzles from the end of a spoon.
Using your spoon, scoop up the glaze and drizzle it over the cookies until all the cookies have some glaze on them. Sprinkle the glazed cookies with red sanding sugar.