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Finish cranberry orange with crystallized ginger on a tray.
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5 from 1 vote

Cranberry Orange with Crystallized Ginger Cookies

If you love the taste of ginger, you will love these cookies. The ginger gives just a little kick to the cranberry-orange taste.
Prep Time15 minutes
Total Bake Time33 minutes
Chill1 hour
Total Time1 hour 48 minutes
Course: Cookies
Cuisine: American
Difficulty: Easy
Servings: 30 cookies
Calories: 137kcal

Ingredients

  • ½ cup (113.5 g) Butter unsalted room temperature
  • 4 ounces (113.4 g) Cream Cheese room temperature
  • 1 ½ cups (180 g) Powdered sugar
  • 1 (1) Egg room temperature
  • ½ Tablespoon (0.5 Tablespoon) Orange juice fresh
  • 1 Tablespoon (1 Tablespoon) Orange zest
  • 1 ¾ cups (218.75 g) All-purpose flour
  • ½ teaspoon (0.5 teaspoon) Baking powder
  • cups (80.81 g) Dried cranberries
  • 2 Tablespoon (2 Tablespoon) Crystallized Ginger cut into small pieces
  • 1 cup (200 g) Super fine sugar To roll dough balls through
  • ½ cup (60 g) Powdered sugar Dust on top of cooled cookies

Instructions

  • Zest and juice an orange and set the two bowls aside. Weigh or measure the powdered sugar for the cookie dough and set aside. Next, weigh or measure the flour and baking powder together and use a whisk to blend.
  • Cream the butter and cream cheese together till blended, about 2-3 minutes on medium speed, with a stand or hand-held mixer. Turn the mixer speed down and slowly add the powdered sugar and incorporate. You want it to be fluffy, so turn the mixer to medium speed for about 2-4 minutes. Turn the mixer down, add the egg, orange zest, and orange juice, and blend. Slowly add the flour and baking powder and mix for about a minute. Turn off the mixer, scrape down the sides and across the bottom, then turn the mixer on for about 30 seconds. Add the cranberries and the crystallized ginger and blend through—cover and chill for 1-2 hours.
  • Preheat oven to 350°F (175°C or 180°C) and line 2 cookie sheet pans with parchment paper. Take the cookie dough out of the refrigerator and, using a spoon or a cookie scoop (I used medium size), roll it into a good 1" ball. Roll the ball in the Superfine sugar and put it on the cookie pan. The superfine sugar gives the cookies a crust but keeps the middle soft. I take two fingers and gently press the top to flatten the bottom a little. You don't want them to roll around when you put them into the oven.
  • Bake for 11-13 minutes, leaving them on the pan for a minute after you take them out of the oven. You want the bottoms a little brown, but that is all. Then move them to a cookie cooling rack. When sufficiently cooled, sprinkle powdered sugar on top for the finishing touch.

Nutrition

Calories: 137kcal | Carbohydrates: 23g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 22mg | Potassium: 18mg | Fiber: 0.4g | Sugar: 17g | Vitamin A: 155IU | Vitamin C: 0.4mg | Calcium: 11mg | Iron: 0.4mg