Seasonal Sweets: Ginger Cranberry Cookies

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It's time to make some ginger cranberry cookies! Get your holiday bake on with Christmas Cookie Swap! This book of winter treats, like jam-filled pecan linzer cookies, will fill your house with the wonderful fragrance of seasonal baked goods. From the chip-studded to the peppermint-coated and sugar-sprinkled, there's a recipe in here for every dessert lover. 

Substitute another dried fruit if you don't have dried cranberries on hand.

Cookie Rookie: This dough is slightly crumbly. Press together spoonfuls of dough, and place them on the baking sheet.

Reprinted with permission from Christmas Cookie Swap

Seasonal Sweets: Ginger Cranberry Cookies
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It's time to make some ginger cranberry cookies! Get your holiday bake on with Christmas Cookie Swap, and awesome book of treats.
Prep Time
20
minutes
Cook Time
12
minutes
Servings
36
cookies
Ingredients
  • parchment paper
  • 1 cup butter
  • 3/4 cup granulated sugar
  • 3/4 cup firmly packed light brown sugar
  • 1 large egg
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1 1/2 cups sweetened dried cranberries
  • 1/4 cup crystallized ginger
Directions
  1. Preheat the oven to 375°F. Line baking sheets with parchment paper.
  2. Beat the butter at medium speed with an electric mixer until creamy. Add both of the sugars; beat 2 minutes. Beat in the egg until blended. Stir in the flour, baking soda, and salt. (Dough will be crumbly.) Stir in the cranberries and ginger.
  3. Drop the dough by rounded tablespoonfuls 2 inches apart onto prepared baking sheets.
  4. Bake at 375°F for 10 to 11 minutes or until light golden brown. (Centers will be soft.) Cool 1 minute on baking sheets. Transfer to wire racks, and cool completely (about 20 minutes).
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