Cranberry Ginger Cookies Recipes

CRANBERRY GINGER DIAMONDS

Steps:

• In medium bowl, beat butter with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating well. On low speed, beat in flour and salt until blended. Add crystallized ginger, cranberries and gingerroot; beat just until blended. Cover; refrigerate 1 hour.
• Heat oven to 325°F. Line cookie sheets with cooking parchment paper. On lightly floured surface, roll dough to 1/8-inch thickness. Cut with 2-inch diamond-shaped cookie cutter.
• On cookie sheets, place cutouts 1 inch apart. Sprinkle cookies with sparkling sugar; gently press sugar into dough.
• Bake 9 to 11 minutes or until edges are lightly browned. Cool 5 minutes; remove from cookie sheets to cooling racks.

CRANBERRY GINGER DROP COOKIES

Steps:

• Heat oven to 375°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.
• 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.
• Immediately remove from cookie sheet; cool on wire rack.
• Combine powdered sugar and enough milk for desired glaze consistency in small bowl; mix well. Spread glaze on cooled cookies.

CRANBERRY-GINGER LINZER TORTE COOKIES

Steps:

• Combine cranberries, sugar, orange zest, orange juice, water, ginger, and salt for filling in a medium saucepan over medium-high heat, stirring to dissolve sugar. Lower heat and simmer, stirring frequently, until cranberries burst. Continue cooking, mashing fruit a bit with the back of a spoon, until thick as jam, about 30 minutes. Remove from heat to cool completely. Can be stored in an airtight container in the refrigerator for up to one week.
• Sift flour, ginger, cinnamon, and salt for cookies together in a medium bowl. Set aside.
• Mix butter and white sugar together in the bowl of an electric mixer fitted with a paddle attachment until just combined. Add the vanilla. Gradually add in flour mixture on low speed just until the dough starts to come together. Dump onto a piece of plastic wrap and flatten into a disk. Wrap and chill for 30 minutes.
• Roll the dough ¼-inch thick and cut into 2-inch rounds with a plain or fluted cutter. With 1/2 of the rounds, cut a hole from the middle of each round into a desired shape. Place all cookies on a parchment-lined baking sheet and chill for 15 minutes.
• While cookies chill, preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until the edges just begin to brown or the cookies are crisp, 20 to 25 minutes. Remove from the oven; let cookies cool for 1 minute on the pan, then remove to a wire rack and allow to cool completely, 15 to 20 minutes.
• When the cookies have cooled, place 1 teaspoon of filling on the flat side of each whole cookie, spreading it out to the edges with the back of the spoon. Dust the top of the cut-out cookies with confectioners' sugar. Place the sugared tops on the filled bottoms.

GINGER CRANBERRY PINWHEELS

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Gradually beat in flour and mix well. Cover and refrigerate for 1 hour. , In a large saucepan, bring 1/2 cup cranberries, sugar and water to a boil over medium heat. Reduce heat; simmer, uncovered, for 5-6 minutes or until berries pop. Remove from the heat; stir in marmalade and ginger. Set aside., Divide dough in half. On a floured surface, roll each portion into a 16 x12-in. rectangle. Let stand for 20 minutes. With a sharp knife or pastry wheel, cut dough into 4-in. squares. Place 3 in. apart on lightly greased baking sheets., Spoon 1/2 teaspoon of filling into the center of each square. Cut through dough from each corner of square to within 1/2 in. of center. Fold alternating points to each center to form a pinwheel; pinch gently at center to seal. Gently press a whole cranberry in center of each one., Bake at 350° for 12-15 minutes or until lightly browned around edges. Remove to wire racks to cool. Dust with confectioners' sugar.

STICKY CRANBERRY GINGERBREAD

Steps:

• Heat oven to 350 degrees and line a 9-inch square or round baking pan with parchment.
• In a small, heavy-bottomed saucepan, stir together cranberries, granulated sugar and 1 tablespoon water. Stir the cranberries over medium heat until the sugar is completely dissolved and cranberries form a sauce that is syrupy and bubbling thickly, about 10 minutes. Aim to have about half the cranberries broken down, with the remainder more or less whole.
• In a separate saucepan, stir together the butter, brown sugar, milk, maple syrup and molasses over medium heat. Bring it to just barely a simmer and then remove it from the heat. Do not let it come to a boil, or the mixture may curdle.
• In a large bowl, sift together the flour, ginger, cinnamon, baking powder, salt, baking soda and black pepper. Beat in the butter-maple syrup mixture and then beat in the eggs. Stir in the ginger.
• Scrape the batter into the pan. Drop fat dollops of cranberry sauce onto the surface of the cake batter. Drag a long, slender knife through the batter in a swirly design, as if you are marbling a cake. Transfer the cake to the oven and bake it until the top is firm and a toothpick inserted in the center comes out clean, about 50 minutes. Transfer the pan to a wire baking rack and let the cake cool completely before eating it.

CHEWY CRANBERRY GINGERS

Steps:

• Combine everything except cranberry sauce. Blend well.
• Stir in cranberries, mixing thoroughly.
• Chill dough at least one hour.
• Shape into balls. Coat with additional sugar. Put on ungreased cookie sheets.
• Bake at 375 for 12-15 min; watch them because time will depend on the size. Recipe calls for a "rounded teaspoon". I usually make my cookies bigger than that.
• When done, remove from cookie sheet immediately.