White Chocolate Cranberry Gingerbread Cookies – Thick & Chewy

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!

Print 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!

Votes: 1
Rating: 5
You:

Rate this recipe!

Course

Dessert

Keyword

cookie, Dessert

Prep Time

30 minutes

Cook Time

9 minutes per tray

Servings

3 - 3 1/2 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

Course Dessert Keyword cookie, Dessert Prep Time 30 minutes Cook Time 9 minutes per tray Servings 3 - 3 1/2 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

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat oven to 350 degrees. Line baking sheets with parchment or grease.
2. In bowl, whisk together flour, baking powder, baking soda, salt, ginger. cinnamon and cloves.
3. 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.
4. Mix in molasses, then egg, vanilla and orange zest. (batter will look separated)
5. Gradually mix in dry ingredients. Then stir in white chocolate chips and cranberries.
6. 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.
7. Place on prepared baking sheet 2" apart. Top with additional white chocolate chips and cranberries, if desired.
8. 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.

Recipe 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.