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Prep Time
10 mins
Total Time
40 mins
Makes
40 cookies

Ingredients

1 1/4 cups
all-purpose flour
300 mL
1 cup
cornmeal
250 mL
1 tsp
baking soda
5 mL
1/4 tsp
salt
1 mL
3/4 cup
unsalted butter, room temperature
175 mL
1 cup
sugar
250 mL
1/4 cup
firmly packed brown sugar
60 mL
1 tbsp
finely grated lemon zest
15 mL
3
egg yolks
2 tbsp
lemon juice
30 mL
1 tsp
vanilla extract
5 mL
1 cup
dried cranberries
250 mL

Method

Step 1
Preheat oven 350°F (180°C). Whisk flour with cornmeal, baking soda and salt. Set aside.
Step 2
In another bowl, with hand mixer, cream butter with both sugars and lemon zest until light and fluffy. Beat in egg yolks one at a time, mixing well after each addition. Beat in lemon juice and vanilla. Stir in flour mixture just until combined. Fold in cranberries.
Step 3
Drop rounded tablespoons of dough onto parchment paper-lined baking sheets, leaving 2-in. (5-cm) space between dough. Bake 12 min., or until bottoms are lightly golden and tops are set. Cool on baking sheet 2 min. then transfer to wire rack to cool completely. Store in airtight container up to 5 days or freeze up to 1 month.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 cookie):
Calories:
100
Fat:
4 g
Saturated Fat:
2 g
Carbs:
14 g
Sugar:
8 g
Cholesterol:
25 mg
Protein:
1 g
Sodium:
50 mg