Cranberry Ginger Drop Cookies Recipe

Name: Cranberry Ginger Drop Cookies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 1 or more
Ingredients: 1 cup granulated sugar; 1/2 cup packed light brown sugar; 1 cup (2 sticks) unsalted butter, softened; 2-4 tablespoons milk, for glaze; 1 large egg; All Purpose Flour; 1 teaspoon baking powder; 1 tablespoon ground ginger; 1 teaspoon baking soda; Dried Cranberries; 1/2 cup chopped pecans; 1/4 cup crystallized ginger, finely chopped; 1 cup powdered sugar

Warm up your autumn with these irresistible Cranberry Ginger Drop Cookies! Perfect for fall baking, these chewy delights burst with the sweet-tart flavor of cranberries, the spicy kick of ginger, and the satisfying crunch of pecans. Easy to make and even easier to devour, these cookies are a guaranteed crowd-pleaser for your Thanksgiving gatherings, cozy evenings, or any autumnal celebration. Get ready for a taste of fall in every bite!

Prep Time 20 mins

Cook Time 25 mins

Calories 1136.9 kcal

Protein 23g

Rating 4.0 (5 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cranberry Ginger Drop Cookies

1 cup granulated sugar
1/2 cup packed light brown sugar
1 cup (2 sticks) unsalted butter, softened
2-4 tablespoons milk, for glaze
1 large egg
All Purpose Flour
1 teaspoon baking powder
1 tablespoon ground ginger
1 teaspoon baking soda
Dried Cranberries
1/2 cup chopped pecans
1/4 cup crystallized ginger, finely chopped
1 cup powdered sugar

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How to Make Cranberry Ginger Drop Cookies

Preheat oven to 375°F (190°C). Lightly grease two large baking sheets.
In a large bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy. Use an electric mixer for best results.
Beat in the milk and egg until well combined and smooth.
In a separate bowl, whisk together the flour, baking powder, ground ginger, and baking soda.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Gently fold in the dried cranberries, chopped pecans, and crystallized ginger.
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Bake for 9-12 minutes, or until the edges are lightly golden brown. Keep a close eye on them as oven temperatures can vary.
Remove cookies from baking sheets immediately and let them cool completely on a wire rack.
While cookies cool, prepare the glaze: In a small bowl, whisk together the powdered sugar and 2-4 tablespoons of milk until you reach your desired consistency. Add more milk for a thinner glaze, less for a thicker one.
Once the cookies are completely cool, drizzle the glaze over the top.