Delicious Lemon Ginger Cranberry Crunch Cookies Recipe
Looking for the perfect cookie recipe to impress your friends and family? Look no further than our lemon ginger and cranberry crunch cookies! With the perfect balance of sweet, tangy, and crunchy flavors, these cookies are sure to delight even the pickiest eaters.
But what sets our recipe apart from the rest? For starters, we use fresh ginger and real lemon zest to add an extra layer of zing and zest that you won’t get from a store-bought cookie. And with dried cranberries adding just the right amount of sweetness, these cookies are a flavor explosion in every bite.
But it’s not just the taste that will keep you coming back for more. These cookies have a delightfully crisp texture with just enough chewiness from the dried cranberries that make them irresistible. And with each batch making around 30 cookies, there’s plenty to share with friends and family or to satisfy your own late-night snack cravings.
So why not elevate your baking game with our lemon ginger and cranberry crunch cookies? Whether it’s for a special occasion or just a weekend treat, these cookies are sure to become a household favorite in no time.
Why You’ll Love This Recipe
There are many cookie recipes out there, but this recipe for lemon ginger and cranberry crunch cookies stands out from the crowd. Here are a few reasons why you’ll love it:
First and foremost, these cookies taste amazing. The combination of tangy lemon, spicy ginger, and sweet dried cranberries creates a flavor profile that is both unique and irresistible. Plus, the addition of oatmeal gives the cookies a delightful chewiness that perfectly complements the crunch of the dried cranberries.
But it’s not just about the taste. These cookies are also visually appealing, with a lovely golden-brown color and pops of red from the cranberries. They make for an impressive addition to any holiday cookie platter or a thoughtful gift.
Furthermore, this recipe is incredibly versatile. You can customize it by adding other ingredients like white chocolate chips or crystallized ginger for even more texture and flavor. It’s also easy to make substitutions like using gluten-free flour or swapping out the cranberries for another dried fruit.
Finally, these cookies are delightfully crisp on the outside while remaining soft and chewy on the inside – simply put, they’re the perfect texture. Whether you enjoy them with a cup of coffee in the morning or as an indulgent afternoon snack, these lemon ginger and cranberry crunch cookies are sure to become an instant favorite.
Ingredient List
Here are the ingredients you’ll need to whip up a batch of these Lemon Ginger and Cranberry Crunch Cookies:
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons freshly grated ginger
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup rolled oats
- 1 teaspoon ground ginger
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup dried cranberries
Optional Additions
- Candied ginger or crystallized ginger, chopped (this will add extra ginger flavor and texture to the cookies)
All of the wet ingredients should be at room temperature before starting this recipe. You can take out your eggs and butter from the fridge a few hours before making the cookies to ensure they are at the right temperature. The lemon and ginger zest should be grated just before using so that they retain their fresh fragrance. For best results, I recommend measuring all of your ingredients ahead of time and having them prepped and ready to go before starting.
The Recipe How-To
Now that we have all our ingredients ready, let’s start making these Delightfully Crisp Lemon Ginger and Cranberry Crunch Cookies. Follow the directions carefully and before you know it, you’ll have a batch of homemade cookies that will amaze your taste buds.
Directions:
- Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper and set aside.
- In a small bowl, whisk together 1 teaspoon of baking soda, 1 teaspoon of ground ginger, 1/2 teaspoon of cinnamon, 1/2 teaspoon of salt; set aside.
- In another large bowl, beat 1 cup (227g) of unsalted butter on high speed for about two minutes or until creamy. Add 3/4 cup (150g) granulated sugar and continue beating on high speed until light and fluffy. Beat in 2 tablespoons (30ml) fresh lemon juice, grated zest of one lemon, and 2 teaspoons freshly grated ginger until well combined.
- Add in 2 large eggs, one at a time, whisking well after each addition.
- Now reduce the mixer speed to low and slowly add in the flour mixture until everything is well combined.
- Then stir in 2 cups (180g) old-fashioned rolled oats, 1 cup dried cranberries, and ½ cup golden raisins if using.
- Scoop dough into 1-ounce balls (about 2 tablespoons each) onto prepared cookie sheet about 2 inches apart.
- Bake for about 12-15 minutes or until lightly golden brown but still soft in the center.
- Allow to cool down on pan for at least ten minutes before transferring them to a cooling rack.
Enjoy these deliciously citrusy Lemon Ginger and Cranberry Crunch Cookies with a glass of cold milk or a hot beverage of your choice!
Substitutions and Variations
Are you feeling like experimenting with this Lemon Ginger and Cranberry Crunch Cookies recipe? Here are some possible substitutions and variations that can help take these cookies to the next level.
– Gluten-free: If you prefer a gluten-free version of these cookies, try substituting all-purpose flour for almond flour. This will give the cookies a nuttier flavor and a softer texture.
– Different fruit: You can swap out the dried cranberries for other types of fruit if you’d like. Dried cherries or blueberries would work exceptionally well in this recipe.
– Ginger variations: For an extra ginger kick, try adding ground ginger or a teaspoon of ginger juice to the batter. You can also substitute the fresh ginger with crystallized or candied ginger for a sweeter taste.
– Spices: If you’re looking to add more depth to the flavor profile of these cookies, consider adding cinnamon, cloves or nutmeg. These fall spices work well with the citrusy tang of lemon and bright notes of cranberry.
– Chocolate chips: Validated by many oatmeal cookie lovers, chocolate goes along pleasantly with oats and cranberry, so you can substitute the dried ingredients for white chocolate chips instead.
Overall though, I recommend sticking to this delicious recipe as is, and experimenting once you’ve had a chance to enjoy these cookies in their original form.
Serving and Pairing
These lemon ginger and cranberry crunch cookies are perfect for any occasion – whether it’s a midday snack or fancy tea party. Serve the delightfully crisp cookie plain with your favorite glass of milk, tea, or coffee, or get creative and pair them with other tasty treats like fruit salads, hot cocoa or ice cream.
If you’re in a festive mood, try serving these cookies with cranberry relish or dipping them in white chocolate for an extra special treat. For a more sophisticated pairing, serve them with premium organic tea.
With its citrusy tang, fresh ginger chewiness and sweet dried cranberries make these cookies a versatile and tasty snack that will be sure to delight even the pickiest of eaters. Regardless of how they’re served, these cookies are sure to impress and will become a household favorite in no time!
Make-Ahead, Storing and Reheating
These Lemon Ginger and Cranberry Crunch Cookies are not only easy to make, but they can also be made ahead of time for convenience. You can prepare the dough ahead of time and chill it overnight in the refrigerator, allowing the flavors to meld together and deepen to create a more delicious cookie.
Once baked, these cookies can be stored in an airtight container at room temperature for up to five days. The cranberries add moisture, and the crystallized ginger provides chewiness that keeps these cookies surprisingly soft even after a few days. If you want to keep them fresh for longer, store them in the fridge for up to two weeks or freeze them for up to three months. Just make sure they are in a sealed container or airtight bag!
Reheating these cookies only takes a few minutes in the oven or microwave. Simply preheat your oven to 350°F (175°C) and pop your cookies in for 5-7 minutes. Alternatively, if you prefer to reheat them in the microwave, wrap them in a damp paper towel and heat on high for 10-20 seconds.
These deliciously festive treats also make great gifts around the holiday season. You can easily prepare batches of Lemon Ginger and Cranberry Crunch Cookies ahead of time and package them as a thoughtful gift. Who wouldn’t love receiving a box full of crunchy, tangy cookies?
Overall, these cookies are perfect for any occasion – whether you’re making them as gifts or serving them at your next party or gathering – they are sure to delight everyone’s taste buds!
Tips for Perfect Results
Want to ensure that your Lemon Ginger and Cranberry Crunch Cookies turn out perfectly every time you bake them? Here are some helpful tips to keep in mind:
First, it’s important to properly measure your ingredients. Use a kitchen scale if possible for the most accurate measurements. And don’t forget to sift your flour before using it in the recipe, as this will help prevent clumps and ensure a smoother texture.
When mixing the ingredients together, be sure not to over-mix. Over-mixing can lead to tough cookies. Instead, mix until just combined and then stop.
If you’re looking for a nuttier flavor, try swapping out some of the all-purpose flour for almond flour. This will add a subtle almond flavor and make the cookies slightly denser.
To add a bit of extra crunch to your cookies, you can sprinkle some chopped crystallized ginger on top before baking. This will also give the cookies a little more spice and heat.
Finally, don’t be afraid to experiment with different variations and substitutions. Try using fresh cranberries instead of dried, or white chocolate chips instead of cranberries for a delicious twist on the recipe. And if you need these cookies to be gluten-free, swap out the all-purpose flour for a gluten-free blend.
Follow these tips and get ready to bite into crunchy goodness with every single cookie you bake!
Bottom Line
In conclusion, the Lemon Ginger and Cranberry Crunch Cookies recipe is a delightful combination of sweet and tangy flavors with the added crunchiness from the dried cranberries. This cookie recipe brings together the refreshing lemon tang, fresh ginger chewiness, and dried cranberry crispness to make one fabulous cookie that will tantalize your taste buds.
Overall, this recipe is incredibly versatile, allowing for substitutions and variations to cater to individual preferences. Moreover, it can be made gluten-free by simply replacing the all-purpose flour with almond flour. It is perfect for holiday cookies or as an everyday indulgence that will brighten up your mornings with a cup of coffee or tea.
In summary, why not give this Lemon Ginger and Cranberry Crunch Cookies recipe a try? It’s easy to make and requires no special equipment. It’s buttery, chewy citrusy flavor combined with the cranberries makes it exceptionally unique, leaving you wanting more. Energize your taste buds with every bite of these delightfully crisp cookies.
Lemon Ginger and Cranberry Crunch Cookies Recipe
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon salt
- 1/2 cup butter (softened)
- 1 cup granulated sugar
- 2 eggs
- 1 lemon
- 1 tablespoon fresh ginger
- 1/2 cup dried cranberries
Instructions
- Preheat oven to 350 degrees F.
- Combine all the dry ingredients in a medium size mixing bowl and set aside.
- Grate the lemon and ream the juice into a small bowl. Chop ginger finely and set alongside the prepared lemon.
- Put the butter in a large mixing bowl and add the sugar. Cream butter and sugar together. Add the eggs separately beating after each addition. Add the grated ginger and lemon zest and juice to the wet ingredients and mix well. Pour in the dry ingredients slowly and stir until smooth and glossy.
- Drop a small amount onto a parchment covered baking sheet and place 2 inches apart.
- Bake for 12 to 15 minutes or until brown around the edges then remove from the oven and put on a plate for serving.
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.