Cranberry Orange with Crystallized Ginger Cookies
Barbara HallCrystalized ginger might not be something you use all the time, but give it a taste and then see how well it works in these cookies.
Ingredients
- ½ cup Butter unsalted 1 stick room temperature
- 4 oz Cream Cheese room temperature
- 1 ½ cups Powdered sugar 169 g
- 1 Egg room temperature
- ½ tablespoon Orange juice fresh
- 1 tablespoon Orange zest
- 1 ¾ cups All-purpose flour 210 g
- ½ teaspoon Baking powder 2 g
- ⅔ cups Dried cranberries
- 2 tablespoon Crystallized Ginger cut into small pieces
- Super fine sugar To roll dough balls through
- Powdered sugar Dust on top of cooled cookies
Instructions
- Zest and juice one 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 run a whisk through 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 and 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 and 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° 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 into a good 1" size ball. Roll the ball in the Superfine sugar and put it onto the cookie pan. The superfine sugar gives the cookies a crust but keeps the middle soft. I take two fingers and gently press on the top just to flatten the bottom a little. Don't want them to roll around when you are putting 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, just sprinkle powdered sugar on top for the finishing touch.
Nutrition
Calories: 76kcalCarbohydrates: 9gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 18mgSodium: 22mgPotassium: 10mgFiber: 1gSugar: 8gVitamin A: 155IUVitamin C: 1mgCalcium: 10mgIron: 1mg
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