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Cranberry Ginger Drop Cookies

Presented by:
Ocean Spray
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Chewy, zingy and sinfully delicious.

Recipe Prep Time
Prep Time
15 min
Recipe Cook Time
Cook Time
12 min
Recipe Ready Time
Ready In
Recipe Servings



3/4 cup sugar

1/2 cup brown sugar

1/2 cup butter or margarine, softened

1/3 cup milk

1 large egg

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon ground ginger

1/4 teaspoon baking soda

1 cup Ocean Spray® Craisins® Original Dried Cranberries

1/2 cup chopped pecans

1/4 cup finely chopped crystallized ginger 


1 1/2 cups powdered sugar

1 to 2 tablespoons milk


Heat oven to 375°F. Lightly grease cookie sheets.

Combine sugar, brown sugar and butter in large mixer bowl; beat on medium speed until well mixed. Add milk and egg; beat until smooth.

Add flour, baking powder, ground ginger and baking soda; beat on low speed until well mixed. Gently stir in cranberries, pecans and crystallized ginger. 

Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheet.

Bake for 9 to 12 minutes or until edges are light golden brown. Immediately remove from cookie sheet; cool on wire rack. 

Combine powdered sugar and enough milk for desired glaze consistency in small bowl; mix well. Spread glaze on cooled cookies.


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