🍪 Cranberry Ginger Sugar Cookies
These Cranberry Ginger Sugar Cookies blend sweet and tart dried cranberries with the warm kick of crystallized ginger, all wrapped in a soft sugar cookie dough. With a crackly sugar-coated top and chewy bite, they’re as pretty as they are delicious!
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
- 1ÂĽ cups granulated sugar plus more for rolling
- 1 large egg
- 2 teaspoons vanilla extract
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- Âľ 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
đź’ˇ Tips for Success
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!
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!