Heat oven to 375°F. Lightly grease cookie sheets. Combine sugar, brown sugar and butter in large mixer bowl; beat on medium speed until well mixed. Add milk and egg; beat until smooth. Add flour, baking powder, ground ginger and baking soda; beat on low speed until well mixed. Gently stir in cranberries, pecans and crystallized ginger. Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheet. Bake for 9 to 12 minutes or until edges are light golden brown. Immediately remove from cookie sheet; cool on wire rack. Combine powdered sugar and enough milk for desired glaze consistency in small bowl; mix well. Spread glaze on cooled cookies. Makes 3 1/2 dozen cookies Per Serving (1 cookie): Cal. 106 (5%DV), Fat Cal. 18, Pro. 1g (2%DV), Carb. 18g (6%DV), Fat 3g (5%DV), Chol. 11mg (4%DV), Sod. 34mg (1%DV), Vit. A 25RE (2%DV), Vit. C >1mg (0%DV), Vit. E >1mg (1%DV), Calcium 11mg (1%DV), Iron >1mg (2%DV), Folate 12Ug (3%DV), Zinc <1mg (1%DV), Pot. 28mg (1%DV), Dietary Exchange: Starch 1, Fat 0.5