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Cranberry Ginger Drop Cookies

  • 25minutes
  • 1136calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, D
MineralsCalcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup sugar

  2. 1/2 cup brown sugar

  3. 1/2 cup butter or 1/2 cup margarine , softened

  4. 1/3 cup milk

  5. 1 large egg

  6. 2 cups all-purpose flour

  7. 1/2 teaspoon baking powder

  8. 1/2 teaspoon ground ginger

  9. 1/4 teaspoon baking soda

  10. 1 cup dried cranberries

  11. 1/2 cup chopped pecans

  12. 1/4 cup finely chopped crystallized ginger

  13. 1 1/2 cups powdered sugar

  14. 1 -2 tablespoon milk

Instructions Jump to Ingredients ↑

  1. Heat oven to 375°F Lightly grease cookie sheets.

  2. Combine sugar, brown sugar and butter in large mixer bowl; beat on medium speed until well mixed. Add milk and egg; beat until smooth.

  3. Add flour, baking powder, ground ginger and baking soda; beat on low speed until well mixed. Gently stir in cranberries, pecans and crystallized ginger.

  4. Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheet. Bake for 9 to 12 minutes or until edges are light golden brown.

  5. Immediately remove from cookie sheet; cool on wire rack.

  6. Combine powdered sugar and enough milk for desired glaze consistency in small bowl; mix well. Spread glaze on cooled cookies.

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