Cranberry Ginger Wafers with Maple Sugar

Cranberry Ginger Wafers with Maple Sugar

by Tommy Washington 2 years ago
0 (0)
20 minutes
117.2 kcal
21.2 g carbs
Share recipe
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. 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. 2. Whisk flour, ginger, baking powder, and baking soda together in a bowl.
  3. 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. 4. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  5. 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. 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