Lemon-Cranberry Cookies

1. 1

   Preheat oven to 350F. Line baking sheets with parchment paper (or silpats) and set aside.

2. 2

   In the bowl of an electric mixer, fitted with a paddle attachment, beat the butter and sugar until combined. Add egg and beat to combine. Beat in sour cream.

3. 3

   In a medium bowl, whisk the flour, baking powder and salt. Add the cranberries and lemon zest; stir to combine. Add to the butter mixture, beating to combine.

4. 4

   Drop dough by level teaspoonfuls onto baking sheets. Leave 1 1/2 inches between cookies. Bake until puffed and golden around the edges, about 15 minutes. Cool 5 minutes and remove to rack to cool completely.

* Per serving · 4 servings · Values may vary.

No additional tips available.