Best 2 Cranberry Ginger Drop Cookies Recipes
Indulge in a delightful symphony of flavors with our tantalizing Cranberry Ginger Drop Cookies, a delectable treat that combines the vibrant tanginess of cranberries with the invigorating warmth of ginger. These cookies are not just another dessert; they're an experience that will awaken your taste buds and leave you craving more. With our diverse selection of recipes, ranging from classic to gluten-free and vegan options, there's a perfect cookie for every palate and dietary preference. Embark on a culinary adventure and discover the perfect Cranberry Ginger Drop Cookie recipe that will become a staple in your baking repertoire.
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 brighter, tarter flavor than frozen cranberries, and they hold their shape better when baked.
- Chop the cranberries coarsely. This will help them distribute evenly throughout the cookies and prevent them from becoming too mushy.
- Grate the ginger finely. This will help the ginger flavor evenly distribute throughout the cookies.
- Use a combination of granulated sugar and brown sugar. Granulated sugar will help the cookies crisp up, while brown sugar will add a chewy texture and a richer flavor.
- Don't overmix the dough. Overmixing the dough will make the cookies tough.
- Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape better.
- Bake the cookies until the edges are just beginning to brown. Overbaking the cookies will make them dry and crumbly.
Conclusion:
These cranberry-ginger drop cookies are a delicious and festive treat that is perfect for the holiday season. They are easy to make and can be enjoyed by people of all ages. The combination of tart cranberries, spicy ginger, and sweet sugar makes these cookies a truly unique and irresistible treat.
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