Cranberry Ginger Wafers with Maple Sugar
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Description
A bite of ginger with cranberries that would go well with an afternoon tea or lunch. I have made this recipe for a tribute to Canada on July 1st, Canada Day, with maple sugar topping to help us remember our heritage of maple syrup in Canada.
Ingredients
- 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
- 1 egg
- 2 tablespoons maple sugar, or as needed
Directions
- 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.
- 2. Whisk flour, ginger, baking powder, and baking soda together in a bowl.
- 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.
- 4. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- 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.
- 6. Bake in the preheated oven until light golden on the bottom, about 10 minutes; remove to cool completely on a wire rack.
Nutrition Facts
serving: 30 cookies
calories: 117.2 kcal
carbohydrates: 21.2 g
protein: 1.1 g
saturated fat: 2 g
cholesterol: 14.3 mg
sodium: 78.3 mg
fiber: 0.4 g
sugar: 14.2 g