5 Reviews

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.

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Michelle S. February 20, 2010

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.

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limeleaf January 01, 2010

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!

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bad kitty 1116 March 10, 2009

These sound so good I want to write them into my cookbook before even trying them.. as I can't get any cranberries here, will have to wait.. looking forward to this recipe!

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ange du soleil December 20, 2009

WOW! WOW! WOW! These are the fantastic-est!! I just took these out the oven and I don't think there's going to be enough left to glaze... Really good combination of the cranberries and ginger. Will be part of my holiday tray this year! I even veganized the recipe based on what I had on hand: soymilk, margarine and ener-g egg replacer. Soooo good, it's hard to type this review when my hands keep moving towards the cooling racks....

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Wish I Could Cook November 10, 2009
Cranberry Ginger Drop Cookies