A bite of ginger with cranberries that would go well with an afternoon tea or lunch. I have made this recipe for a tribute to Canada on July 1st, Canada Day, with maple sugar topping to help us remember our heritage of maple syrup in Canada.

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Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
30 mins
total:
1 hr 10 mins
Servings:
30
Yield:
30 cookies
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring water, cranberries, and 1 cup sugar to a boil in a saucepan; boil for 5 minutes. Reduce heat and simmer until cranberries pop, about 2 minutes; remove from heat to cool. Pour cranberry mixture through a strainer; reserve liquid for another use.

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  • Whisk flour, ginger, baking powder, and baking soda together in a bowl.

  • Beat butter and remaining 1 cup white sugar with an electric mixer in a bowl until smooth; beat in egg. Stir drained cranberries into butter mixture; stir in flour mixture until fully incorporated. Cover dough; chill in the refrigerator until moderately firm, about 30 minutes.

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

  • Roll dough out on a lightly floured surface about 1/4 inch thick; cut into circles with a round cookie cutter. Place cookies on the prepared baking sheet; sprinkle with maple sugar.

  • Bake in the preheated oven until light golden on the bottom, about 10 minutes; remove to cool completely on a wire rack.

Nutrition Facts

117 calories; protein 1.1g; carbohydrates 21.2g; fat 3.3g; cholesterol 14.3mg; sodium 78.3mg. Full Nutrition
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