Cranberry and Ginger Cookies 4.5 (2) Rate Print Email Save Prep Time 30 minutes Cook Time 9-12 minutes or until golden brown Yield Makes approx. 42 cookies Category Desserts and Baking Ingredients 6oz/175g sugar3oz/75g brown sugar4oz/100g butter or margarine, softened75ml milk1 large egg10oz/275g plain flour1/2 teaspoon baking powder1/2 teaspoon ground ginger1/4 teaspoon bicarbonate of soda150g Ocean Spray® Craisins® Dried Cranberries3oz/75g chopped pecans2oz/50g finely chopped crystallised gingerFor the glaze12oz/350g powdered sugar/icing sugar1 to 2 tablespoons milk Directions 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 milk 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.