Cranberry Ginger Drop Cookies

“Perfect for fall.”
READY IN:
25mins
YIELD:
3 1/2 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 375°F Lightly grease cookie sheets.
  2. Combine sugar, brown sugar and butter in large mixer bowl; beat on medium speed until well mixed. Add milk and egg; beat until smooth.
  3. Add flour, baking powder, ground ginger and baking soda; beat on low speed until well mixed. Gently stir in cranberries, pecans and crystallized ginger.
  4. 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.
  5. Immediately remove from cookie sheet; cool on wire rack.
  6. Combine powdered sugar and enough milk for desired glaze consistency in small bowl; mix well. Spread glaze on cooled cookies.

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