cranberry ginger wafers with maple sugar

Ingredients

• Servings: 30
• 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
• 1/2 teaspoon baking soda
• 1/2 cup butter, softened
• 1 egg
• 2 tablespoons maple sugar, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 10 mins


• 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.
• whisk flour, ginger, baking powder, and baking soda together in a bowl.
• 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.
• preheat oven to 375 degrees f (190 degrees c). line a baking sheet with parchment paper.
• 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.
• bake in the preheated oven until light golden on the bottom, about 10 minutes; remove to cool completely on a wire rack.