Cranberry Ginger cookies


Number of Servings: 24 Cookies
Prep Time:  15 Minutes

Cook Time:  10 Minutes

Print Friendly, PDF & Email


1 1/2 teaspoon baking soda
1/2 teaspoon Salt
1 teaspoon ginger
1 1/2 teaspoon cinnamon
1 teaspoon allspice
3 cup flour, sifted
1/2 cup Butter
1 cup sugar
1 egg, unbeaten
1/2 cup molasses
1 cup Milk (soured with 1 teaspoon of lemon juice)
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
1 1/2 cup Cranberries, coarsely chopped (Fresh or Frozen)


Heat oven to 400°F.

Sift flour, soda, salt, and spices together. Cream shortening; add sugar gradually, creaming until light and fluffy. Add egg and beat well; then stir in molasses.

Add flour alternately with buttermilk, mixing well after each addition. Stir in vanilla. Chill until firm enough to hold shape 1 to 2 hours.

Form 1 inch diameter balls. Roll in sugar glaze

Place on parchment paper about 2 inches apart

Bake for 8 to 10 minutes until done. Will be slightly chewy. Let cool on rack.

Sugar Glaze:
Powdered sugar
1 teaspoon cardamom


I tend to play with the spices and just have fun with it. You could add pecan pieces as well.

Print Friendly, PDF & Email
By |2018-12-02T01:56:34-05:00May 16th, 2011|Recipe|Comments Off on Cranberry Ginger cookies