Cranberry Ginger Cookies

If you love gingerbread cookies, I’m pretty sure you’re going to love these cookies just as well!  It’s a thin, crispy, yet chewy at the same time cookie with lots of ginger and cranberries that I absolutely love!  I’ll be honest, if you’re not a fan of ginger, you’re probably not going to like these.  If you’re a ginger lover like me, you’ll love them and want to eat the whole plate!   Take these to your next holiday party… I’m sure they’ll be a crowd pleaser!



  • 1/2 cup butter, softened
  • 1 cup coconut sugar or organic cane sugar
  • 1 egg
  • 1 tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • 1-2 tsp freshly grated ginger
  • 1 1/2 cup tapioca flour
  • 3 tbsp coconut flour
  • 2 tsp baking soda
  • 1/8 tsp kosher salt
  • 1 tbsp ground ginger
  • 1-2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3 tbsp organic cane sugar for rolling cookie batter in, optional
  • 1/2 cup organic dried cranberries


  1. Preheat the oven to 325 degrees.  Place parchment paper on top of a cookie sheet; set aside for later use.
  2. In a small bowl, whisk together the tapioca flour, baking soda, salt, ginger, cinnamon, and nutmeg.  Set aside.
  3. In a standing mixer, or using a handheld mixer, with a whisk attachment beat together butter and sugar.  Scrape down the sides as needed.
  4. Add the egg, maple syrup, vanilla, and fresh ginger and continue mixing until well incorporated.
  5. Slowly add the flour mixture to the butter mixture a little bit at a time.  Use a spatula to scrape down the sides as needed.
  6. Use a spatula to mix in the cranberries.
  7. Refrigerate dough for 30 minutes.
  8. Scoop one rounded tsp of chilled dough and roll into a one inch ball.  If you want your cookies to have a little sparkle, roll the balls into organic cane sugar.
  9. Place the balls on a lined cookie sheet with parchment paper.  Leave room for cookies to spread out.  I only put 9 cookies at a time.
  10. Bake cookies for 10-12 minutes or until golden and crispy.  Let the cookies cool on the pan for a few minutes before transferring to a plate.
  11. Pour yourself a cup of coffee or a big glass of milk and enjoy!!



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