Ingredients for Lemon Ginger And Cranberry Crunch Cookies
- All Purpose Flour
- 1 teaspoon baking soda
- Baking Powder
- Cinnamon
- 1 tablespoon fresh ginger, finely grated
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- Granulated Sugar
- 2 large eggs
- 1 large lemon, zested and juiced
- Fresh Ginger
- 1 cup dried cranberries
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How to Make Lemon Ginger And Cranberry Crunch Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and ½ teaspoon ground cinnamon.
- Zest and juice 1 large lemon. Finely grate 1 tablespoon of fresh ginger.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- Add the lemon zest, lemon juice, and grated ginger to the wet ingredients. Mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 cup dried cranberries.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
25g
Fat
9g
Carbs
4g
