Line a baking sheet with parchment paper and set aside.
Combine cranberries and ¼ cup of sugar in a food processor and process just until the cranberries are broken down into smaller pieces. Set aside.
Combine flour, remaining sugar, salt, and ginger in a stand mixer fitted with the paddle attachment, Mix together on a low speed until the dry ingredients are incorporated. Add in butter, and mix until a rough dough forms. You don’t want to over mix the dough.
Halve dough and shape each half into a log. Place each log on a 12-by-16-inch sheet of parchment. Roll dough in the parchment until the diameter reaches 1½-inches by pressing a ruler along the long edge of parchment at each turn to narrow the log. Store the log in an empty paper towel tube to help keep its shape.
Refrigerate for 2 hours or up to 72 hours.
Preheat oven to 350 degrees F.
Pour the turbinado or coarse sugar onto a baking sheet. Roll the cookie dough back and forth over the sugar, making sure it sticks to the log and is evenly coated.
Cut slices of cookie dough into about ¼ inch thick rounds.
Place cookies on baking sheet and bake for 12-15 minutes or just until cookies are set.
Let cookies cool for several minutes on baking sheet before removing to cooling rack. Let cool completely.
Store in airtight container for 3 days or freeze up to 3 months.