Combine butter and sugar and mix together in a mixing bowl and beat on medium speed until well blended.
Add the flour about 1/2 at a time and mix until combined.
Add chopped raw cranberries and lemon zest, mix well.
Transfer about 1/2 of the cookie dough onto plastic wrap and roll into a log.
Continue with the remaining dough.
Refrigerate for at least 1 hour or overnight.
Preheat oven to 350 degrees
Slice dough into 1/4 inch rounds onto baking sheets and bake for 8-10 minutes.
Switch pans by moving the top pan to the bottom and the bottom pan to the top, then bake for an additional 8-10 minutes or until the cookies start to brown.
Remove the baked cookies from oven for a few minutes then transfer to a wire rack to finish cooling.
Store in an airtight container or freeze.
Makes about 2.5 dozen.
Notes
I prefer fresh but some readers have tried frozen and like them with this recipe. One notes that they may turn the dough a little pink but you may like that look.If you find that there is a lot of liquid when you chop the berries try to remove it with a paper towel. This will keep the dough from turning pink.I added a little lemon zest for flavor however, many people have said that they added orange zest for a cranberry orange cookie.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.