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red plate with sandwich cookies dotted with cranberries

Cranberry Lemon Sandwich Cookies

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  • Author: Retrogirl
  • Total Time: 0 hours
  • Yield: 4 dozen 1x


These light cookies have a soft crumb, chewy dried cranberries, and a bright lemon filling



1 cup salted butter, softened

1 cup vegetable shortening

1 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

4 cups all-purpose flour

1 teaspoon cream of tartar

1 teaspoon grated lemon peel

1/2 teaspoon of salt

3/4 cup dried cranberries


2/3 cup salted butter, softened

23/4 cups confectioners sugar

1/4 cup milk

11/4 teaspoons grated lemon peel


In a mixing bowl, cream the butter, shortening, and sugars.

Add the eggs, one at a time, beating well after each addition. Then add the vanilla.

Combine the flour, cream of tartar, lemon peel, and salt. Gradually add to the creamed mixer until fully combined.

Stir in the cranberries.

Cover and refrigerate two hours, then roll into 1 inch balls (I use a cookie/candy scoop), and place 2 inches apart on a parchment-lined baking sheet.

Flatten with the bottom of a glass that you’ve dipped in sugar, to keep the dough from sticking to it.

Bake in a preheated 350 degree oven for 12-14 minutes, or until the edges are lightly browned.

Let cool.

To make the filling:

In a mixing bowl, cream the butter, sugar, and peel. Slowly beat in the milk.

Spread the filling on the flat edge of one cookie, and top with another. The amount of filling that you use will depend on how full you like your sandwich cookies!


  • Prep Time: 2-1/4 hours
  • Cook Time: 12-14 minutes per sheet
  • Category: Baking
  • Method: baking
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