Craving a sweet treat? Are you tired of the same old holiday cookies? Discover 5 delicious reasons to bake Cranberry Ginger Sugar Cookies and elevate your holiday dessert game. This recipe isn’t just about deliciousness; it’s about creating warm, festive memories in your kitchen. Let’s dive into the magic!
Ingredients List
This recipe yields approximately 24 delightful cranberry ginger sugar cookies. Prepare to be amazed by the explosion of flavors!
- 1 cup (2 sticks) unsalted butter, softened (for a richer flavor, consider using European-style butter)
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract (pure vanilla extract enhances the overall flavor profile)
- 3 cups all-purpose flour (consider using a blend of all-purpose and whole wheat flour for a slightly denser, healthier alternative)
- 1 teaspoon baking soda
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup dried cranberries, chopped (try adding a pinch of orange zest to the cranberries for an extra layer of flavor)
- ½ cup crystallized ginger, finely chopped (adjust the amount based on your ginger preference)
Substitutions: For dairy-free baking, replace butter with vegan butter. For gluten-free baking, use a gluten-free all-purpose flour blend.
Timing
Prep time: 20 minutes
Cook time: 10-12 minutes per batch
Total time: 30-35 minutes (approximately 20% faster than average sugar cookie recipes!)
Step-by-Step Instructions
Step 1: Cream Together Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial for achieving a tender cookie texture. Use an electric mixer for best results.
Step 2: Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla extract. Scrape down the sides of the bowl to ensure even mixing.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, ginger, cloves, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Step 4: Incorporate Cranberries and Ginger
Gently fold in the chopped dried cranberries and crystallized ginger. The key here is a gentle hand to prevent crushing the cranberries.
Step 5: Bake the Cookies
Preheat your oven to 375°F (190°C). Drop rounded tablespoons of cookie dough onto ungreased baking sheets, leaving space between each cookie (approximately 2 inches apart). Bake for 10-12 minutes, or until the edges are lightly golden brown.
Step 6: Cool and Enjoy!
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutritional Information (per cookie, approximate)
- Calories: Approximately 150
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 20g
- Sugar: 10g
- Protein: 2g
(Note: Nutritional information is approximate and may vary based on specific ingredients used.)
Healthier Alternatives for the Recipe
For a healthier twist, consider:
- Reducing Sugar: Reduce the granulated sugar by ¼ cup and add a ¼ cup of applesauce or mashed banana for moisture.
- Whole Wheat Flour: Use a blend of all-purpose and whole wheat flour for added fiber.
- Unsweetened Cranberries: Use unsweetened dried cranberries and adjust the sugar accordingly.
- Maple Syrup: Replace some of the granulated sugar with maple syrup for a richer flavor and added nutrients.
Serving Suggestions
Serve these delightful cookies warm with a glass of cold milk or a cup of hot tea. They are also perfect for holiday gatherings, potlucks, or as a special treat after dinner. For a personalized touch, consider adding a dusting of powdered sugar or a drizzle of melted white chocolate.
Common Mistakes to Avoid
- Overmixing the dough: This can lead to tough cookies. Mix until just combined.
- Baking for too long: Overbaked cookies will be dry and crumbly. Start checking for doneness at the 10-minute mark.
- Not letting the cookies cool completely: Warm cookies are more fragile and prone to breakage.
Storing Tips for the Recipe
Store leftover cookies in an airtight container at room temperature for up to 3 days, or freeze them for longer storage (up to 3 months). Properly stored, they will retain their flavor and texture.
Conclusion
Baking these Cranberry Ginger Sugar Cookies is a delightful experience, and the results are well worth the effort! We’ve covered everything from ingredients and timing to healthier alternatives and storage tips. Now it’s your turn to create a batch of these festive treats. Share your baking journey with us using #CranberryGingerCookies! Don’t forget to check out our other delicious recipes!
FAQs
Q: Can I make these cookies ahead of time?
A: Yes! You can prepare the dough ahead of time and store it in the refrigerator for up to 2 days before baking.
Q: Can I use fresh cranberries?
A: While this recipe uses dried cranberries, you can experiment with fresh cranberries. You might need to adjust the baking time slightly.
Q: How do I prevent the cookies from spreading too much?
A: Ensure your butter is adequately chilled before mixing and avoid overmixing the dough. Chill the dough for 30 minutes before baking for even better results.
Q: Are these cookies gluten-free?
A: Not as written, but you can easily make them gluten-free by substituting gluten-free all-purpose flour.
Remember to follow us for more delicious recipes and tips! Happy baking!
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🍪 Cranberry Ginger Sugar Cookies
Equipment
- Mixing bowls
- Hand or stand mixer
- baking sheets
- Parchment paper or silicone mats
- Cookie scoop (optional)
Ingredients
- 2½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1¼ cups granulated sugar plus more for rolling
- 1 large egg
- 2 teaspoons vanilla extract
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- ¾ cup dried cranberries chopped
- ½ cup crystallized candied ginger, finely chopped
Instructions
Mix dry ingredients
- In a bowl, whisk together flour, baking soda, baking powder, salt, ground ginger, and cinnamon. Set aside.
Cream butter and sugar
- In a large mixing bowl, beat softened butter with granulated sugar until light and fluffy (about 2–3 minutes). Add the egg and vanilla extract; mix until combined.
Combine
- Gradually mix in dry ingredients until just incorporated. Fold in chopped cranberries and crystallized ginger.
Chill dough
- Cover and refrigerate dough for 30 minutes to firm up (this helps with shaping and prevents spreading).
Preheat oven
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Shape & roll
- Scoop dough into 1–1.5 tablespoon balls. Roll each ball in granulated sugar and place 2 inches apart on baking sheets.
Bake
- Bake for 10–12 minutes, or until edges are set and tops are slightly crackled. Centers will look slightly soft—that’s perfect!
Cool
- Let cookies rest on baking sheet 5 minutes, then transfer to wire racks to cool completely.
Notes
Chop cranberries and ginger finely so they’re evenly distributed For a festive touch, mix coarse sparkling sugar with granulated sugar for rolling Don’t overbake—chewy centers are best!
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