Cranberry Ginger Cookies - Untested

https://www.marieclaire.fr/cuisine/cookies-de-noel-aux-cranberries-et-au-gingembre,1206274.asp

3/8 of a cup (or 75 g by weight) of sugar
3/8 of a cup (or 75 g by weight) of brown sugar
1 cup + 1 Tbsp of room temperature butter
1/3 cup milk
1 large egg
2 1/4  cups (or 275 g by weight) of flour
1/2 tsp dry active yeast
1/4 tsp baking soda
1/2 tsp ginger powder
1 1/2 cups dried cranberries
2/3 of a cup chopped pecans
1/2 cup candied ginger, finely chopped

1. In a large bowl combine the sugars and the butter until uniform. Add the milk and the egg and beat until you obtain a smooth and consistent batter.
2. Add the flour, yeast, baking soda and powdered ginger and until thoroughly combined.
3. Stir in the cranberries, pecans and candied ginger.
4. Form into a disk, wrap and put in the refrigerator to rest for 1 hour and up to 72 hours.
5. When ready to bake, pre-heat the oven to 375F.
6. Divide the dough evenly into 42 balls and place on parchment-paper-lined cookie sheets allowing for 1" between each ball of dough.
7. Bake for 9 to 12 minutes or until the edges of the cookies lightly brown. Remove from the oven and place on a cooling rack and allow to cool completely before storing.