Preheat oven 350°.
Combine flour, cranberries, lemon peel, baking soda, cream of tartar and salt in medium bowl; set aside.
Beat Country Crock® Spread, 1/2 cup granulated sugar and confectioners sugar in large bowl with electric mixer until light and fluffy. Beat in egg and vanilla until blended. Gradually beat in flour mixture just until blended.
Shape dough into 1-inch balls, then roll in remaining 1/4 cup granulated sugar; arrange on ungreased baking sheets, 2 inches apart. Flatten each with the bottom of a glass.
Bake 10 minutes or until edges are slightly golden. Cool 2 minutes on wire rack; remove cookies from sheets and cool completely.