Ingredients:

  • 2 ½ cups All-Purpose Flour, sifted
  • 1 teaspoon Baking Soda
  • ½ teaspoon Fine Sea Salt
  • 1 cup (2 sticks) Unsalted Butter, room temperature
  • 1 cup Granulated Sugar
  • 2 Large Eggs, room temperature
  • 1 teaspoon Pure Vanilla Extract
  • 2 tablespoons Lemon Zest (Freshly grated)
  • 1 cup Dried Cranberries
  • 1 cup Confectioners' (Icing) Sugar, sifted (for glaze)
  • 2–3 tablespoons Fresh Lemon Juice (for glaze)
  • 1 teaspoon Milk or Water, optional (for glaze)

Instructions:

  1. Prep the Ingredients & Oven: Preheat the oven to 180°C (350°F). Line baking sheets with parchment paper. Whisk together the flour, baking soda, and salt in a medium bowl; set aside.
  2. Creaming the Butter and Sugar: In the bowl of a stand mixer, beat the softened butter and granulated sugar on medium speed until the mixture is light, pale, and fluffy (2–3 minutes). Scrape down the sides.
  3. Incorporating Wet Ingredients: Add the eggs one at a time, beating well after each addition until just combined. Beat in the vanilla extract and the lemon zest until fragrant.
  4. Mixing and Chilling the Dough: Reduce the mixer speed to low. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Gently fold in the dried cranberries using a rubber spatula. Cover the bowl and chill the dough in the refrigerator for a minimum of 45 minutes. This is crucial for preventing spread.
  5. Scoop and Bake: Use a cookie scoop to portion the chilled dough into uniform balls (approx. 40g each). Place them 5 cm (2 inches) apart on the prepared baking sheets. Bake for 10–12 minutes. The edges should be set and lightly golden, but the centres should still look slightly pale and soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  6. Prepare and Apply the Glaze: While cookies cool, prepare the glaze by sifting the confectioners' sugar into a small bowl. Whisk in 2 tablespoons of lemon juice until smooth (adjust consistency with remaining juice or liquid). Once the cookies are completely cool, drizzle the sunshine glaze over the tops using a fork or spoon. Allow the glaze to set for about 10 minutes before serving.