Cranberry Ginger Drop Cookies

Total Time
Prep 15 mins
Cook 10 mins

Perfect for fall.

Ingredients Nutrition


  1. Heat oven to 375°F Lightly grease cookie sheets.
  2. Combine sugar, brown sugar and butter in large mixer bowl; beat on medium speed until well mixed. Add milk and egg; beat until smooth.
  3. Add flour, baking powder, ground ginger and baking soda; beat on low speed until well mixed. Gently stir in cranberries, pecans and crystallized ginger.
  4. 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.
  5. Immediately remove from cookie sheet; cool on wire rack.
  6. Combine powdered sugar and enough milk for desired glaze consistency in small bowl; mix well. Spread glaze on cooled cookies.
Most Helpful

5 5

These cookies are wonderful! A little too sweet for me, but my husband is absolutely crazy about them. I did end up adding about 1/3 c more flour as my batter was way too moist. I baked them the 12 minutes. I used just over 1 c. powdered sugar for the glaze and still had a good bit leftover after dipping the tops of the cookies into it. I also added asome natural orange extract to the glaze to kick it up some and to play off the cranberry flavor from the cookie. I also got 45 cookies from the recipe.

5 5

Really, really good. I changed the recipe a bit, adding more powdered ginger and using mango instead of some of the cranberries. These are for people who want a soft cookie centre with crispy outer edges. Next time I will increase the crystallized ginger a bit because I love ginger. Also I froze some of the dough in cookie form and baked them later. Excellent.

5 5

These are absolutely awesome! The combination of flavors is great and everything compliments each other well. These are very pretty cookies- I drizzled the glaze over the cookies instead of spreading it. No variations-it came out perfect as is and is an easy dough to work with!