Cranberry Ginger Drop Cookies

Carol Junkins


Cranberries are one of my favorite fruits to eat. Now it is known how healthy they are for you. So you won't have any problem feeling guilty for eating more than one.
Well that is what I tell myself, ok?


★★★★★ 1 vote

3 1/2 doz.


  • 3/4 c
  • 1/2 c
    brown sugar
  • 1/2 c
    butter or margarine, softened
  • 1/3 c
  • 1 large
  • 2 c
    all purpose flour
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    ground ginger
  • 1/4 tsp
    baking soda
  • 1 c
    craisins dried cranberries
  • 1/2 c
    chopped pecans
  • 1/4 c
    finely chopped crystalized ginger
  • GLAZE:

  • 1 1/2 c
    powdered sugar
  • 1 - 2 Tbsp

How to Make Cranberry Ginger Drop Cookies


  1. Heat oven to 375 degrees F, Lightly grease cookie sheets. Combine sugar, brown sugar and butter in large mixer bowl, beat on medium speed until well mixed. Add milk and egg, beat until smooth. Add flour, baking powder, ground ginger and baking soda: beat on low speed until well mixed. Gently stir in cranberries, pecans and crystallized ginger.
  2. Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheet. Bake for 9-12 min. or until edges are light golden brown. Immediately remove from cookie sheet, cool on wire rack.
  3. Combine powdered sugar and enough milk for desired glaze consistency in a small bowl, mix well spread or drizzle glaze on cooled cookies.

Printable Recipe Card

About Cranberry Ginger Drop Cookies

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #Ginger #cranberries

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