Cranberry and ginger cookies

Wrap these pretty cookies up for a great gift - or snaffle the lot for a tea time treat!
Cranberry and ginger cookies
  • Rating:
  • Serves: makes 42 cookies
  • Cook Time: 12 minutes
  • Prep Time: 30 minutes
  • Effort: easy


For the cookies:

  • 175 g sugar
  • 75 g brown sugar
  • 100 g butter, softened
  • 75 ml milk
  • 1 large egg
  • 275 g plain flour
  • ½ tsp baking powder
  • ½ tsp ground ginger
  • 1/4 tsp bicarbonate of soda
  • 150 g dried cranberries, we recommend Ocean Spray Craisins
  • 75 g pecans, chopped
  • 50 g crystallised ginger, finely chopped

For the glaze:

  • 350 g icing sugar
  • 2 tbsp milk


1. For the cookies: Preheat oven to 190C/170C fan/gas mark 5. Lightly grease baking sheets. Combine the sugars and butter in a large mixing bowl and beat until well mixed. Add milk and egg and beat until smooth.

2. Add flour, baking powder, ginger and bicarbonate of soda and beat until well mixed. Gently stir in the cranberries, pecans and crystallised ginger.

3. Drop the 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.

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

Recipe from Ocean Spray.

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