Preheat oven to 190°C. Lightly grease baking sheets.
Combine sugar, brown sugar and butter in a large mixing bowl and beat until well mixed. Add milk and egg and beat until smooth. Add flour, baking powder, ground ginger and bicarbonate of soda and beat until well mixed. Gently stir in the dried cranberries, pecans and crystallised ginger.
Drop dough in rounded teaspoonfuls, 2 inches apart, onto greased baking sheets. Bake for 9 to 12 minutes or until the edges of the cookies are light golden brown. Immediately remove from cookie sheet and cool on a wire rack.
In a small bowl combine powdered sugar and enough milk for desired glaze consistency and mix well. Drizzle glaze over cooled cookies.