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.
- parchment paper
- 1 cup butter, softened
- 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, finely chopped
For the cookies
Preheat the oven to 375°F. Line baking sheets with parchment paper.
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.
Drop the dough by rounded tablespoonfuls 2 inches apart onto prepared baking sheets.
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).