Cranberry Gingerdrop Cookies
When I was deciding what to post about during December I had things whittled down to two options. Twelve Days of projects for A Handmade Christmas (winner) or Twelve Days of Cookies. (But then I knew I’d be eating nothing but cookies for 12 days. Which would have been both good and bad.) I kind of consider myself a connoisseur of cookies. What I mean by that is I eat a lot of them. Like, an awful lot. For most of the year I eat chocolate chip, or peanut butter, or oatmeal butterscotch, or a really good snickerdoodle. But during the Holidays, I eat Cranberry Gingerdrops.
I love them because they are festive in all their cranberry redness. I love them because they are full of ginger. And I love them because no one else is going to bring them to the party. They are a soft puffy cookie, almost like a muffin top. And it is because of these cookies that I store two 5 pound bags of cranberries in my tiny freezer. They are that important.
Cranberry Gingerdrop Cookies
3/4 cup white sugar
1/3 cup brown sugar
1/3 cup soft butter
1/3 cup milk
1 egg
1/2 tea vanilla
2 cups white flour
1/2 tea baking powder
1/4 tea baking soda
1 tea ground ginger
1 cup fresh or frozen cranberries
Beat butter and sugars together. Add egg, milk and vanilla and mix well. Combine dry ingredients and add, mixing until well combined. Fold in cranberries. Bake at 375 degrees on a parchment lined cookie sheet for 10-12 minutes, or until the tops are light golden brown. Makes about 24 cookies.
pinksuedeshoe 
oh yum. I have a big bag of fresh cranberries. I now know what to do with them (they were supposed to go in to a pink salad for Thanksgiving, but I got distracted trying to finish a quilt). 🙂
Oh heaven in a cookie! I will have to make some of these!
Ever tried with dried cranberries? They look perfect for my cookies exchange coming up this week!
I have just found your blog and I am loving the 12 days of christmas. So many wonderful ideas presented in such a warm and friendly way. I will be visiting often,
seasons greetings from across the pond, tracy
The cookies look delicious! Do you grind the ginger yourself or can you buy it ready to use? I’ve never seen ground ginger in the spices section of my supermarket. But then I’ve never looked for it.
I’m very impressed with the photos you take. Every single one looks great!
You should be able to find it at the grocery store. I buy the ground McCormick brand of it, but whatever you can find I’m sure will be fine. Good luck!
e.
This one really does sound delicious! I agree with Textussie! I am making your version for my sweetie – who loves ginger – and then I am going to give it a little tweaking to see if I can make a sugar free version for Diane. The combination of ginger and cranberry sounds so tempting!
Thank you for including this one in my holiday cookie swap.
Another recent reader from the uk, and I do like your blog. These look amazing, so I’m going to give them a go. Please can you tell me when you put them on the baking tray, are they in balls or little fat patty shapes?
Thanks
I had to come back and let you know that I just baked a batch of these and we are both absolutely crazy about them. What an amazing flavor combination. I am not usually a fan of cake like cookies but these are delicious. Again, thank you for sharing the recipe. I will be making Cranberry Ginger again and again!