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Gingerbread Cranberry Cookie Recipe

Ginger Cranberry Cookies tucker house

 

 

 

 

 

 

 

 

3/4 cup brown sugar
1/3 cup candied ginger
3 cup all-purpose flour
3/4 tsp baking soda
1 Tbsp Ceylon cinnamon
1 Tbsp ground ginger
½ tsp ground clove
½ tsp sea salt
3/4 cup butter, cut into chunks
3/4 cup molasses
1 oz milk
1 cup dry cranberries

2 Tbsp orange juice, optional
1 cup powdered sugar, optional

  1. Pulse brown sugar and candied ginger in the food processor until no chunks remain.
  2. Combine brown sugar/ginger, flour, baking soda, salt, and spices in the big mixer with the paddle attachment; mix on low.
  3. Add chunks of butter and mix until the butter is in pea-sized pieces.
  4. Stream in the milk and molasses and continue mixing until it just about comes together.
  5. Add the dry cranberries.
  6. For Glaze:  Add orange juice to powdered sugar until it is the consistency of glaze. Drizzle or pour over cookies after baked and completely cooled.

Vegan Variation: Substitute coconut oil or Crisco for butter and almond milk for cow’s milk

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