Heat oven to 350º F.
Make the gingerbread cookie dough according to the label directions. Stir in the dried cranberries. Roll the dough into 1-inch balls. Arrange the balls on an ungreased baking sheet, 2 inches apart.
Lightly butter the bottom of a drinking glass, then dip it into the sugar. With the glass, flatten the balls one at a time. Dip the glass back into the sugar after each cookie is pressed.
Bake for 12 to 14 minutes or until firm. Remove to a wire rack and cool completely. This recipe makes 2 dozen cookies.