Cranberry Orange Cookies With Crystallized Ginger Recipe

Name: Cranberry Orange Cookies With Crystallized Ginger
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: Serves 1 or more
Ingredients: 3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; Not found in recipe; 1 cup powdered sugar; 1/2 cup heavy cream; 1 teaspoon orange extract; zest of 1 large orange; 1 cup dried cranberries; 1/2 cup crystallized ginger, finely chopped; 1/4 cup orange juice; 1 large orange (for zest), 1/4 cup orange juice (for glaze); 1 cup (2 sticks) unsalted butter; 1 1/2 cups granulated sugar; a few drops orange food coloring (optional)

Wake up your taste buds with these vibrant Cranberry Orange Ginger Cookies! Bursting with the bright flavors of cranberries, zesty orange, and spicy crystallized ginger, these cookies are a festive delight. The simple recipe requires chilling the dough overnight to enhance the texture, resulting in perfectly chewy and flavorful cookies. Perfect for holiday baking or any time you need a delicious treat!

Prep Time 30 mins

Cook Time 30 mins

Calories 102 kcal

Protein 1g

Rating 5.0 (2 Reviews)

Cranberry Orange Cookies With Crystallized Ginger

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cranberry Orange Cookies With Crystallized Ginger

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Not found in recipe
1 cup powdered sugar
1/2 cup heavy cream
1 teaspoon orange extract
zest of 1 large orange
1 cup dried cranberries
1/2 cup crystallized ginger, finely chopped
1/4 cup orange juice
1 large orange (for zest), 1/4 cup orange juice (for glaze)
1 cup (2 sticks) unsalted butter
1 1/2 cups granulated sugar
a few drops orange food coloring (optional)

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How to Make Cranberry Orange Cookies With Crystallized Ginger

Preheat oven to 375°F (190°C). Lightly grease two baking sheets.
In a medium bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.
Beat in 1/2 cup heavy cream, 1 teaspoon orange extract, and the zest of 1 large orange.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in 1 cup dried cranberries and 1/2 cup crystallized ginger, finely chopped.
Divide the dough in half. Shape each half into a log, about 1 1/2 inches in diameter.
Wrap each log tightly in waxed paper and chill in the refrigerator overnight.
Once chilled, slice the logs into 1/4-inch thick cookies.
Arrange cookies on prepared baking sheets and bake for 12-15 minutes, or until edges are lightly golden.
Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
While cookies cool, prepare the glaze: Whisk together 1/4 cup orange juice, 1 cup powdered sugar, and a few drops of orange food coloring (optional) until smooth.
Drizzle glaze over cooled cookies.