Sweet treat recipe: gingersnaps with dried cranberries

Unlike commercial gingersnap cookies, these use both ground and fresh ginger. Dried cranberries add a surprising twist to the traditional gingersnap and make a terrific stir-in that adds a sweet, chewy contrast.

Prep time 30 min

Cook time 30 min

Makes 5 dozen

• 325 g (2 1/2 c) all-purpose flour
• 5 g (1 tsp) baking soda
• 5 g (1 tsp) ground ginger
• 2 g (1/2 tsp) ground cinnamon
• 220 g (1 c) firmly packed dark brown sugar
• 170 g (3/4 c or 1 1/2 sticks) unsalted butter or margarine, softened
• 1 egg
• 30 g (2 tbsp) peeled grated fresh ginger
• 50 ml (1/4 c) molasses
• 125 ml (1/2 c) dried cranberries
• 50 g (1/4 c) sugar

1. Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
2. Combine the flour, baking soda, ground ginger and cinnamon in a medium bowl.
3. In the bowl of an electric mixer beat together the brown sugar and butter on high speed until light and fluffy, about two minutes. Beat in the egg, grated ginger and molasses, stopping to scrape down the sides of the bowl. Reduce the speed to low and mix in the flour until a dough forms. Mix in the cranberries.
4. Pour the sugar in a small bowl. Roll soup spoonfuls of the dough into balls, then roll the balls in the sugar to evenly coat.
5. Arrange the cookie balls about 3.5 centimetres (1.5 inches) apart on the baking sheet. Bake on the centre rack of the oven until the cookies flatten and darken slightly, about 14 minutes. Transfer the cookies to a wire rack to cool completely. Allow the baking sheet to cool before adding another batch of cookie balls, or use multiple baking sheets and alternate the pans with each batch.

These cookies taste delicious right out of the oven, but to maximize their flavour, store them in an airtight container and let the gingery aromas bloom overnight.

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