• 1 cup water
  • 1 cup fresh cranberries
  • 2 cups white sugar, divided
  • 2 cups all-purpose flour
  • 2 tablespoons ground ginger
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ cup butter, softened
  • 1egg
  • 2 tablespoons maple sugar, or as needed
  • Directions

  • Step 1

    Bring water, cranberries, and 1 cup sugar to a boil in a saucepan; boil for 5 minutes. Reduce heat and simmer until cranberries pop, about 2 minutes; remove from heat to cool. Pour cranberry mixture through a strainer; reserve liquid for another use.


  • Step 2

    Whisk flour, ginger, baking powder, and baking soda together in a bowl.

  • Step 3

    Beat butter and remaining 1 cup white sugar with an electric mixer in a bowl until smooth; beat in egg. Stir drained cranberries into butter mixture; stir in flour mixture until fully incorporated. Cover dough; chill in the refrigerator until moderately firm, about 30 minutes.

  • Step 4

    Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

  • Step 5

    Roll dough out on a lightly floured surface about 1/4 inch thick; cut into circles with a round cookie cutter. Place cookies on the prepared baking sheet; sprinkle with maple sugar.

  • Step 6

    Bake in the preheated oven until light golden on the bottom, about 10 minutes; remove to cool completely on a wire rack.

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