Ginger Cranberry Cookies Recipe

I have been having a lot of fun in my kitchen lately and this ginger cranberry cookies recipe is one of things to come out of it in recent days. It is just so nice to have it back and fully functional. I know the husband is very happy!

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Ginger Cranberry Cookies Recipe

Makes 60

2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
1 tsp vanilla
2 large eggs
1 cup dried cranberries
2 TBS chopped crystallized ginger mixed with 1 tsp all -purpose flour

Mix the flour, baking soda, salt in a large bowl and set aside.
Cream the butter and the sugars in the bowl of a stand mixer until they are well combined.
Add the vanilla. Scrape down the sides.
Add the eggs, one at a time, mixing well between each one.

Add in the flour mixture and beat just until blended. Add in the dried cranberries and crystallized ginger and stir until mixed.

Use a medium scoop to drop onto a cookie sheet lined with parchment paper or with a silicone mat
Bake for about 7 minutes and reverse the trays. Bake for 5- 6 more minutes or until they are golden brown.
Cool completely on a wire rack.

How Were the Ginger Cranberry Cookies?

I have to admit that these are mighty tasty. The idea came about because when we went to a farmer’s market the crystallized ginger was out for sale and I bought some. I hadn’t had any for quite some time and it’s nice to have in the pantry.

When I got to baking I thought it would be tasty in a cookie and so I came up with this recipe. After I made them I decided that the addition of a little semi sweet chocolate would not be remiss so the next time I will add either some chips or a drizzle over top.

These do carry a little heat due to the ginger – nothing overwhelming – but I don’t think the kids are going to like them. They are definitely an adult cookie. Certainly very nice with a cup of tea. We are both very fond of them so they will be making another appearance around here for sure.

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