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!
3/4cup (1 1/2 sticks)butter (salted)room temperature
3/4cupdark brown sugar, packed
1/2cupmolasses
1largeegg
2teaspoonsvanilla
1teaspoonfresh orange zest
1cupwhite chocolate chipsplus extra for topping
1cupdried cranberriesplus extra for topping
granulated sugaroptional, 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.
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