Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Put the teabags into a mug. Pour 1 cup of boiling water into the mug. Add the cranberries and raisins into the tea and set aside to steep and rehydrate.
Meanwhile, put the butter and sugar in a stand mixer fitted with a paddle attachment. Beat until fluffy, about 2 minutes. Add in the egg and beat until just combined. Scrape with a spatula if needed.
Whisk together the flour, apple cider mix, cinnamon, allspice, baking soda, salt, coriander and ginger in a large bowl. Pour half of the dry ingredients into the butter mixture and beat on low speed until combined. Repeat with the remaining dry ingredients until a thick dough comes together. Strain the cranberries and raisins and discard the tea. Add the cranberries and raisins to the dough and beat just until evenly distributed.
With a 3-tablespoon scoop, make mounds of dough and put onto the prepared baking sheets, leaving about 1 1/2 inches of space between each cookie.
Bake until golden brown, 12 to 14 minutes. Serve warm.
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)