Cranberry and Ginger Cookies



  • 6oz/175g sugar
  • 3oz/75g brown sugar
  • 4oz/100g butter or margarine, softened
  • 75ml milk
  • 1 large egg
  • 10oz/275g plain flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon bicarbonate of soda
  • 150g Ocean Spray® Craisins® Dried Cranberries
  • 3oz/75g chopped pecans
  • 2oz/50g finely chopped crystallised ginger
  • For the glaze
  • 12oz/350g powdered sugar/icing sugar
  • 1 to 2 tablespoons milk


Preheat oven to 190°C/375°F. Lightly grease baking sheets.

Combine sugar, brown sugar and butter in a large mixing bowl and beat until well mixed. Add mil k and egg and beat until smooth.

Add flour, baking powder, ground ginger and bicarbonate of soda and beat until well mixed. Gently stir in the Craisins® Dried Cranberries, pecans and crystallised ginger.

Drop dough in rounded teaspoonfuls, 2 inches apart, onto greased baking sheets. Bake for 9 to 12 minutes or until the edges of the cookies are light golden brown. Immediately remove from cookie sheet and cool on a wire rack.

In a small bowl combine powdered sugar and enough milk for desired glaze consistency and mix well. Drizzle glaze over cooled cookies.


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