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White Chocolate Cranberry Gingerbread Cookies – Thick & Chewy

November 9, 2019 by Tina Verrelli Leave a Comment
Modified August 16, 2020 at 9:42 pm

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Sink your teeth into these cookies!

A new cookie for your holiday table! Classic gingerbread dough scented with a touch of orange zest; then studded with white chocolate chips and dried cranberries. They bake up thick and chewy!

Thick and chewy!

Smoosh!

Makes 3 – 3 1/2 dozen.

Ball – Flatten – Sugar – Toppings!

I always add a few extra chips and cranberries to the tops of the cookies – really shows off all the goodies tucked inside!

Warm out of the oven, they smell amazing!

Enjoy the recipe!

White Chocolate Cranberry Gingerbread Cookies - Thick & Chewy

A new cookie for your holiday table! Classic gingerbread dough scented with a touch of orange zest; then studded with white chocolate chips and dried cranberries. They bake up thick and chewy!
Tina Verrelli - epicuricloud.com
Print Pin Rate
Course: Dessert
Keyword: cookie, Dessert
Prep Time: 30 minutes
Cook Time: 9 minutes
Total Time: 39 minutes
Servings: 3 dozen cookies

Ingredients

  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 3/4 cup (1 1/2 sticks) butter (salted) room temperature
  • 3/4 cup dark brown sugar, packed
  • 1/2 cup molasses
  • 1 large egg
  • 2 teaspoons vanilla
  • 1 teaspoon fresh orange zest
  • 1 cup white chocolate chips plus extra for topping
  • 1 cup dried cranberries plus extra for topping
  • granulated sugar optional, for topping

Instructions 

  • Preheat oven to 350 degrees. Line baking sheets with parchment or grease.
  • In bowl, whisk together flour, baking powder, baking soda, salt, ginger. cinnamon and cloves.
  • Using electric mixer (I used my stand mixer fitted with flex edge beater.) Cream together butter and sugar for several minutes or until lightened in color and fluffy.
  • Mix in molasses, then egg, vanilla and orange zest. (batter will look separated)
  • Gradually mix in dry ingredients. Then stir in white chocolate chips and cranberries.
  • Scoop 2-tablespoon portions, roll into ball and flatten with a glass dipped in sugar. Flatten to about 1/4-inch thickness, the chocolate chips will stop you from flattening too much.
  • Place on prepared baking sheet 2" apart. Top with additional white chocolate chips and cranberries, if desired.
  • Bake for 8-10 minutes or until edges are set and center is puffy. Let cool on baking sheet for a couple minutes then remove to cooling rack.

Notes

Even Baking Tips:

  • Use a cookie scoop for even portioning of dough.
  • Bake 1 sheet at a time on the lower-middle oven rack.
  • If using dark colored baking sheets, reduce heat by 25 degrees.
  • Make sure baking sheet is cool before adding next batch of cookies.

Make Ahead:

You can make these a month or so in advance.  When completely cool, arrange in air-tight container in single layers separated by waxed paper, then freeze.
Tried this recipe?Share it! Tag @epicuricloud - Please Leave A Comment & Rating Below! TY!

Filed Under: Christmas, Cookies, Dessert, Holiday Recipes, Thanksgiving Tagged With: cookie, cranberry, gingerbread, mailchimp, white chocolate

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