CRANBERRY GINGER COOKIES RECIPES

CRANBERRY GINGER DROP COOKIES RECIPE - FOOD.COM

Cranberry Ginger Drop Cookies Recipe - Food.com image

Make and share this Cranberry Ginger Drop Cookies recipe from Food.com.

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 3 1/2 dozen

Number Of Ingredients 14

Ingredients

3/4 cup sugar
1/2 cup brown sugar
1/2 cup butter or 1/2 cup margarine, softened
1/3 cup milk
1 large egg
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1 cup dried cranberries
1/2 cup chopped pecans
1/4 cup finely chopped crystallized ginger
1 1/2 cups powdered sugar
1 -2 tablespoon milk

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.

Nutrition Facts : Calories 1136.9, FatContent 40.7, SaturatedFatContent 18.8, CholesterolContent 134, SodiumContent 376.9, CarbohydrateContent 186.4, FiberContent 4.7, SugarContent 125.5, ProteinContent 11.9

CRANBERRY-GINGER OATMEAL COOKIES | RECIPES | WW USA

Cranberry-ginger oatmeal cookies | Recipes | WW USA image

We’ve given oatmeal cookies a spicy, tart spin that’s reminiscent of the holiday season thanks to dried cranberries and crystalized ginger (sometimes called candied ginger). If you’re new to using crystalized ginger, you can find it at most supermarkets near other dried fruits or on the baking aisle. These sweet cookies have a wonderfully chewy, tender texture from pureed baby food! Keep a few jars of pureed prunes in your pantry to add sweet, tart moisture to gingerbread, muffins or scones, too. Chopped dried cherries or apricots would be a delicious substitution. Store leftover cookies in an airtight container on your kitchen counter for up to 3 days.

Provided by WEIGHTWATCHERS.COM

Categories Snacks,Dessert

Total Time 29 minutes

Prep Time 15 minutes

Cook Time 9 minutes

Yield 28 servings

Number Of Ingredients 15

Ingredients

2 spray(s) Cooking spray
1 cup(s) All-purpose flour
0.75 tsp Ground ginger
0.5 tsp Baking soda
0.25 tsp Baking powder
0.25 tsp Ground cinnamon
0.25 tsp Table salt
0.25 cup(s) Unsalted butter at room temperature
0.75 cup(s) Packed light brown sugar
1 large egg(s) Egg(s)
0.25 cup(s) Prune puree or baby food
1 tsp Vanilla extract
1 cup(s) Uncooked quick oats or old-fashioned
0.75 cup(s) Dried cranberries chopped
0.5 cup(s) Crystallized ginger chopped

Steps:

Preheat oven to 375°F. Coat 2 large baking sheets with cooking spray.
In a small bowl, whisk together flour, ginger, baking soda, baking powder, cinnamon, and salt.
In a large bowl, beat together butter and sugar until fluffy and creamy; stir in egg, prune puree, and vanilla extract until combined.
Add dry ingredients to wet ingredients in two additions, mixing by hand in between additions; fold in oats, cranberries and ginger.
Use a 1 tablespoon measure to scoop out dough into 28 even-sized balls; set a few inches apart on prepared baking sheets Bake until lightly browned, 8 to 9 minutes. Cool on baking sheets. Yields 1 cookie per serving.

Nutrition Facts : Calories 134 kcal

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