Cranberry Ginger Sugar Cookies
CATEGORIES
INGREDIENTS
- Cooking Time: 10
- Servings: 4 dozen
- Preparation Time: 10
- 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 egg
- 1/2 cup chopped fresh cranberries
- 1 tablespoon chopped crystallized ginger
DIRECTIONS
- 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.
RECIPE BACKSTORY
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.