Best Cranberry Ginger Cookies Recipes

CRANBERRY WALNUT OATMEAL COOKIES WITH GINGER

Steps:

• 1. Heat Oven to 350.
• 2. Mix all ingredients except oats, flour and raisins in large bowl. Stir in oats, flour, nuts and cranberries.
• 3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
• 4. Bake 9-11 minutes or until light brown. Immediately remove from cookie sheet. Cool on wire rack.

CRANBERRY GINGER DROP COOKIES

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.

CRANBERRY-GINGER LINZER TORTE COOKIES

Steps:

• Combine cranberries, sugar, orange zest, orange juice, water, ginger, and salt for filling in a medium saucepan over medium-high heat, stirring to dissolve sugar. Lower heat and simmer, stirring frequently, until cranberries burst. Continue cooking, mashing fruit a bit with the back of a spoon, until thick as jam, about 30 minutes. Remove from heat to cool completely. Can be stored in an airtight container in the refrigerator for up to one week.
• Sift flour, ginger, cinnamon, and salt for cookies together in a medium bowl. Set aside.
• Mix butter and white sugar together in the bowl of an electric mixer fitted with a paddle attachment until just combined. Add the vanilla. Gradually add in flour mixture on low speed just until the dough starts to come together. Dump onto a piece of plastic wrap and flatten into a disk. Wrap and chill for 30 minutes.
• Roll the dough ¼-inch thick and cut into 2-inch rounds with a plain or fluted cutter. With 1/2 of the rounds, cut a hole from the middle of each round into a desired shape. Place all cookies on a parchment-lined baking sheet and chill for 15 minutes.
• While cookies chill, preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until the edges just begin to brown or the cookies are crisp, 20 to 25 minutes. Remove from the oven; let cookies cool for 1 minute on the pan, then remove to a wire rack and allow to cool completely, 15 to 20 minutes.
• When the cookies have cooled, place 1 teaspoon of filling on the flat side of each whole cookie, spreading it out to the edges with the back of the spoon. Dust the top of the cut-out cookies with confectioners' sugar. Place the sugared tops on the filled bottoms.

LEMON GINGER AND CRANBERRY CRUNCH COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Combine all the dry ingredients in a medium size mixing bowl and set aside.
• Grate the lemon and ream the juice into a small bowl. Chop ginger finely and set alongside the prepared lemon.
• Put the butter in a large mixing bowl and add the sugar. Cream butter and sugar together. Add the eggs separately beating after each addition. Add the grated ginger and lemon zest and juice to the wet ingredients and mix well. Pour in the dry ingredients slowly and stir until smooth and glossy.
• Drop a small amount onto a parchment covered baking sheet and place 2 inches apart.
• Bake for 12 to 15 minutes or until brown around the edges then remove from the oven and put on a plate for serving.

CRANBERRY GINGER DROP COOKIES

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.

CRANBERRY ORANGE COOKIES WITH CRYSTALLIZED GINGER

Steps:

• Combine flour, baking powder and salt.
• Cream sugar and shortening together until light and fluffy.
• Add cream, orange extract and grated orange rind.
• Gradually add flour mixture.
• Fold in cranberries and candied ginger.
• Form dough into 2 logs, each about 1 1/2- inches in diameter.
• Wrap in waxed paper and chill for at overnight.
• Preheat oven to 375° and lightly grease cookie sheets.
• Cut the logs into 1/4-inch thick slices and bake for 12-15 minutes.
• For glaze mix together orange juice, powdered sugar and food coloring.
• Drizzle on cooled cookies.

CRANBERRY GINGER OATMEAL COOKIES

Steps:

• Cream softened butter with brown and white sugars. Beat in egg and vanilla. Mix in dry ingredients. With a wooden spoon, stir in crystallized ginger, oats, cranberries and pecans. Drop rounded tablespoonfuls onto a cookie sheet and bake in a 350 degree oven for about 15 minutes, or until lightly browned.

CRANBERRY-GINGER OATMEAL COOKIES

Steps:

• Preheat oven to 375°F. Coat 2 large baking sheets with cooking spray. In a small bowl, combine flour, ginger, baking soda, baking powder, cinnamon and salt. In a large bowl, beat together butter and sugar until fluffy and creamy; stir in egg, prune puree and vanilla extract until combined. Add dry ingredients to wet ingredients in two additions, mixing by hand in between additions; fold in oats, cranberries and ginger. Use a 1 tablespoon measure to scoop out dough into 28 even-sized balls; set a few inches apart on prepared baking sheets Bake until lightly browned, 8 to 9 minutes. Cool on baking sheets. Yields 1 cookie per serving.

CRANBERRY-GINGER COOKIES

Steps:

• Get the butter at room temperature and mix together with the sugar. Beat the egg slightly and add to this mixture. In a separate shallow dish, sieve in the flour and baking soda together. Add the flour mixture to the butter-sugar-egg mixture in small batches, stirring to combine. Preheat oven to 350F. Chop the cranberries into small pieces. Peel the ginger and chop very fine. Try to use a good-quality sweetish fresh ginger. Add the chopped cranberry and ginger to the cookie dough and mix roughly. Prepare two cookie sheets. Use parchment paper or rub with the end of a butter stick and dust a scant quantity of flour over it. Place cookie dough-one teaspoonful for each cookie-on the cookie sheets. Bake in the center of the oven for 12 minutes or till the sides are brown. Remove from oven and cool. When cooled, dust with confectioner's sugar and serve or store in an air-tight container.