CRANBERRY LEMON COOKIES

1. Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

Prepare the dough:

1. In a medium bowl, whisk together the flour, baking soda, salt, and lemon zest. Set aside.
2. In a large bowl, beat the softened butter and granulated sugar together until creamy and light, about 2-3 minutes.
3. Add the egg, vanilla extract, and lemon juice, and beat until well combined.

Combine dry and wet ingredients:

1. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
2. Gently fold in the dried cranberries.

Shape the cookies:

1. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing about 2 inches apart.
2. If desired, sprinkle the tops of the dough balls with coarse sugar for a little extra crunch and sweetness.

Bake the cookies:

1. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers are set. The cookies will firm up as they cool.

Cool and serve:

1. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.