Cranberry Ginger Sugar Cookies
1 1/2 cups + 6 tablespoons flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
3/4 cup sugar
1 teaspoon vanilla
1/2 cup chopped fresh cranberries
1 tablespoon chopped crystallized ginger
In a medium bowl, sift together flour, baking powder, and salt.
In the bowl of a mixer fitted with the paddle attachment, cream the butter, sugar, and vanilla until light and fluffy.
Add the egg, cranberries, and crystallized ginger until thoroughly combined.
Gradually add the flour and mix on lowest speed until just blended.
Place a piece of plastic wrap on the counter and place half of the dough onto it, shaping it into a log about 2-inches in diameter.
Do the same with the other half of the dough.
Chill for several hours in refrigerator until firm.
Preheat oven to 375 degrees F.
Cut into slices about 1/4-inch thick and place on a baking sheet lined with parchment.
Bake for 10 minutes, until firm, but not browned.
Pairs Well With
I usually have a problem with slice and bake cookies becoming flat on one side, so I stuck each log into a half of a paper towel roll. Joan from Chocolate, Chocolate and More Chocolate shared that little tidbit with me and it worked like a charm! No more flat sided slice and bake cookies for me!! Thanks, Joan!!
I thought the cookies were going to be too tart with the cranberries, but the flavor balanced out quite nicely and I like the zing of the ginger in them, too!
The cookies were a tad bit pinkish because of the cut up cranberries which I thought was pretty cool for this time of year.