These just sounded so different – had to try them.
A recent issue of Food & Wine intrigued me because it contained different Christmas cookies than I’d ever made or even considered. Amongst them was this. I like a Moscow Mule once in awhile. I like gingersnaps. I love cranberries. Hence, it sounded like a winner.
This cookie requires a couple more steps than many – first you either have to buy or make a ginger syrup. But, fully disclosure here, those of us who gathered to bake cookies yesterday, could barely taste the massive amount of ginger contained in these cookies. Dianne actually made the dough that morning and it needed to chill for 4 hours (better overnight is my motto here). She and I worked on these cookies. Because the batter appeared to be really loose, first we baked one tray of them and figured out they were too loose – they almost spread into a cake. The cookie is very soft when first baked. Another item of disclosure here too, they need to cool awhile on the cookie sheets before trying to remove them. So we added about 2 tablespoons of extra flour, which was just about right. A note is in the recipe below about this.
So what makes it a Moscow Mule cookie, you ask? A full CUP of vodka (wow). Although not all of it ends up in the cookies – you soak the cranberries in it and reserve what’s left of the vodka for another use (maybe nice in a mixed drink of some kind where cranberry juice is called for?). You can substitute 7-UP in it if preferred. It also contained a HALF CUP of the ginger syrup, a bunch of lime zest and two tablespoons of fresh grated ginger (plus there was a ton of fresh ginger in the ginger syrup too). Be sure to make a thorough shopping list before attempting these!
Having a cookie scoop really helped with these. Dianne scooped and plopped the dough into my hand and I swirled them around in the powdered sugar before placing on a parchment-lined cookie sheet. These darned cookies DO stick, so even if you have those kind-of corrugated sheet pans, use parchment anyway. When the cookies bake they become speckled with the sugar – crackled is the word used in cookie baking, I believe. Love the look of them. Do, as I mentioned above, allow them to cool on the pans. The recipe says 2 minutes. I recommend more than that.
What’s GOOD: well, they’re very festive looking. And they taste good. Maybe not the highest on my list of cookies I’d make again – but they’re different (I like that). I’m not a fan of sugar cookies at all, so yes, I liked that they’re a very unusual cookie. The dried cranberries in them are nice to encounter, AND you can definitely taste the booze.
What’s NOT: well, that you have to make a ginger syrup (or buy one). Ideally start that the day before. And you need to chill the cookie dough at least 4 hours or overnight. Again, this dough is very soft. What surprised the four of us who met to do Christmas cookie baking, is that the ginger was almost so subtle we couldn’t taste it. Very odd, considering how much ginger is in them.
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Cranberry Moscow Mule Gingersnaps
Recipe: Food & Wine
Serving: 48
2 cups sweetened dried cranberries
1 cup vodka — or 7-Up
3 cups all purpose flour — plus 2 tablespoons
4 teaspoons ground ginger
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon kosher salt
2 cups packed dark brown sugar
12 tablespoons unsalted butter — melted
1/2 cup ginger syrup — (such as Ginger People) see Notes for making your own
2 tablespoons lime zest — from 3-4 limes (or more if they’re small)
2 tablespoons fresh ginger — peeled and grated
4 large eggs
3 cups powdered sugar
1. Place dried cranberries in a small microwavable bowl. Add vodka, pressing cranberries to submerge. Microwave on high until steaming, 45 seconds to 1 minute. Cover tightly with plastic wrap, and let stand until cranberries are plump, about 10 minutes. Drain and set aside, reserving cranberry-flavored vodka for another use.
2. Whisk together flour, ground ginger, cinnamon, baking powder, and salt in a medium bowl. Set aside. The extra 2-3 tablespoons of flour place in a separate bowl and use as needed to make a firmer dough.
3. Combine with mixer: brown sugar, butter, ginger syrup, lime zest, and grated fresh ginger until smooth and evenly combined, about 30 seconds. Add eggs; mix until combined, about 30 seconds. Add flour mixture until just combined. If batter is really soft/loose, add in the additional flour. Fold in plumped cranberries until evenly dispersed throughout dough. Cover and refrigerate dough until thoroughly chilled and firm, at least 4 hours or up to 1 day. (Do not skip this step, as batter is loose.)
4. Preheat oven to 400°F. Place powdered sugar in a bowl. Using a 1-inch cookie scoop, drop a dough ball (about 1 tablespoon) into powdered sugar, and roll until heavily coated. Place coated dough ball on a parchment paper–lined baking sheet. Repeat procedure to form 12 cookie dough balls, spacing at least 2 inches apart. Bake in preheated oven until cookies are puffed in center and lightly browned around edges, 9 to 11 minutes. Remove from oven. Let cookies cool on baking sheet 2-5 minutes. Transfer to a wire rack; serve warm, or let cool completely. Repeat scooping, rolling, and baking process with remaining cookie dough and remaining powdered sugar.
Per Serving (ginger syrup isn’t included): 170 Calories; 3g Fat (18.9% calories from fat); 1g Protein; 31g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 73mg Sodium; 23g Total Sugars; trace Vitamin D; 35mg Calcium; 1mg Iron; 38mg Potassium; 38mg Phosphorus.

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