• Preparation Time 10 minutes
  • Baking Time 14 minutes
  • Makes about 25 cookies
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Cookies
  • 1 pkg Robin Hood® Quick Bread Mix Lemon Poppy Seed Flavoured
  • ¼ cup butter, melted
  • 2 tbsp unflavoured yogurt
  • 1 egg
  • ¾ cup dried cranberries
  • Glaze
  • 1 cup icing sugar
  • 2-3 tbsp lemon juice

Serving Size: about 25 cookies


Serving Size: about 25 cookies

  • Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  • Place quick bread mix in large mixing bowl.  Add melted butter, yogurt and egg. Mix until combined.  Stir in dried cranberries.
  • Roll a tablespoon (15 mL) dough into a ball. Dough may be slightly sticky. Place on prepared baking sheet. Continue with remaining dough.  Place balls about 2” (5 cm) apart.  Press down with a lightly floured fork.
  • Bake in preheated oven 13 to 14 minutes.  Cool on wire cooling rack.
  • Glaze: Mix icing sugar and 2 tbsp (15 mL) lemon juice in a small bowl. If glaze is too thick, add a bit more lemon juice to get desired consistency.  Drizzle over cooled cookies.


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