Best 2 Cranberry Ginger Drop Cookies Recipes
When the temperature starts to drop, there’s nothing like the smell of freshly baked cookies to warm you up from the inside out. These cranberry ginger drop cookies bring the perfect balance of tart and sweet, with a hint of spice that makes them irresistible. With their chewy texture and festive red and green colors, these cookies are a must-have for any holiday party or cookie exchange. And the best part? They’re incredibly easy to make, with simple ingredients that you probably already have in your kitchen. So preheat your oven and let’s get baking!
Let's cook with our recipes!
CRANBERRY GINGER DROP COOKIES
Make and share this Cranberry Ginger Drop Cookies recipe from Food.com.
Provided by dicentra
Categories Drop Cookies
Time 25m
Yield 3 1/2 dozen
Number Of Ingredients 14
Steps:
- Heat oven to 375°F Lightly grease cookie sheets.
- Combine sugar, brown sugar and butter in large mixer bowl; beat on medium speed until well mixed. Add milk and egg; beat until smooth.
- Add flour, baking powder, ground ginger and baking soda; beat on low speed until well mixed. Gently stir in cranberries, pecans and crystallized ginger.
- Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheet. Bake for 9 to 12 minutes or until edges are light golden brown.
- Immediately remove from cookie sheet; cool on wire rack.
- Combine powdered sugar and enough milk for desired glaze consistency in small bowl; mix well. Spread glaze on cooled cookies.
Nutrition Facts : Calories 1136.9, Fat 40.7, SaturatedFat 18.8, Cholesterol 134, Sodium 376.9, Carbohydrate 186.4, Fiber 4.7, Sugar 125.5, Protein 11.9
CRANBERRY GINGER DROP COOKIES
Cranberries are one of my favorite fruits to eat. Now it is known how healthy they are for you. So you won't have any problem feeling guilty for eating more than one. Well that is what I tell myself, ok?
Provided by Carol Junkins
Categories Cookies
Number Of Ingredients 15
Steps:
- 1. Heat oven to 375 degrees F, Lightly grease cookie sheets. Combine sugar, brown sugar and butter in large mixer bowl, beat on medium speed until well mixed. Add milk and egg, beat until smooth. Add flour, baking powder, ground ginger and baking soda: beat on low speed until well mixed. Gently stir in cranberries, pecans and crystallized ginger.
- 2. Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheet. Bake for 9-12 min. or until edges are light golden brown. Immediately remove from cookie sheet, cool on wire rack.
- 3. Combine powdered sugar and enough milk for desired glaze consistency in a small bowl, mix well spread or drizzle glaze on cooled cookies.
Tips:
- Use fresh cranberries: Fresh cranberries have a tart and juicy flavor that will add a lot of flavor to your cookies. If you can't find fresh cranberries, you can use frozen cranberries, but thaw them completely before using.
- Don't overmix the dough: Overmixed dough will make tough cookies. Mix the dough just until the ingredients are combined.
- Chill the dough before baking: Chilling the dough will help the cookies hold their shape and prevent them from spreading too much in the oven.
- Bake the cookies until they are just set: The cookies should be slightly soft in the center when you take them out of the oven. They will continue to firm up as they cool.
- Store the cookies in an airtight container: The cookies will keep for up to 3 days at room temperature or for up to 2 weeks in the refrigerator.
Conclusion:
Cranberry ginger drop cookies are a delicious and festive treat that are perfect for the holidays. They are easy to make and can be customized to your liking. Whether you like them soft and chewy or crispy and crunchy, these cookies are sure to please everyone. So next time you're looking for a sweet and tangy cookie to enjoy, give cranberry ginger drop cookies a try. You won't be disappointed!
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