01 -
Spread parchment on a baking sheet. Pulse cranberries with 1/4 cup sugar until finely blended.
02 -
In a bowl, combine flour and leftover sugar. Work in butter until it feels crumbly. Add zest, juice, extract, and cranberry mix.
03 -
Bring dough together by kneading lightly, roll it into a tube about 2 inches wide, and wrap in plastic.
04 -
Let dough rest in fridge for 2 hours, or keep it chilled for up to three days.
05 -
Heat oven to 325°F. Slice the dough into 1/4-inch rounds, coat them in sugar, and bake for 12–15 minutes, until set.
06 -
Allow cookies to cool briefly on the pan before transferring them to a cooling rack.