Cranberry Ginger Drop Cookies
Soft, chewy, and bursting with festive flavors, these Cranberry Ginger Drop Cookies are the perfect treat for holiday gatherings or a cozy afternoon snack. Made with a blend of warm spices like ground ginger and cinnamon, and sweet-tart dried cranberries paired with the zesty kick of crystallized ginger, these cookies pack a delightful mix of textures and flavors in every bite. Easy to make with just 15 minutes of prep time, this recipe uses a simple drop cookie technique, making it perfect for bakers of all skill levels. Serve them warm with a cup of tea, or store them in an airtight container for a portable, seasonal delight. Whether you're planning a cookie swap or simply craving a unique holiday-inspired treat, these Cranberry Ginger Drop Cookies are sure to impress!
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Recipe Information
Ingredients
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.25 cup brown sugar, packed
- 1 piece large egg
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 0.5 teaspoon baking soda
- 1 teaspoon ground ginger
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.75 cup dried cranberries
- 0.25 cup crystallized ginger, chopped
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Beat in the egg and vanilla extract until well combined.
In a separate medium bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until fully combined. Scrape down the sides of the bowl as needed.
Fold in the dried cranberries and chopped crystallized ginger until evenly distributed throughout the dough.
Using a tablespoon or a medium cookie scoop, drop rounded balls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are just set.
Remove the baking sheets from the oven and let the cookies cool on the pan for 5 minutes. Then transfer the cookies to a wire rack to cool completely.
Serve the cookies immediately or store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.9 g | 132% | |
| Saturated Fat | 62.6 g | 313% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 1378 mg | 60% | |
| Total Carbohydrate | 467.5 g | 170% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 316.1 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 187 mg | 14% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 440 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
