White Chocolate Cranberry Ginger Cookies

Learn how to make ginger cookies; These chewy gingersnap cookies have white chocolate and dried cranberries for a fun punch of flavor!

Welcome to the day 3 of Cookie Week, hosted by Kim of Cravings of a Lunatic and Susan of The Girl In the Little Red Kitchen! We’ve teamed together with 10 other talented bloggers to bring you 5 fantastic days of cookie recipes to get you in to the holiday spirits.

Our sponsors for this event have provided us with some great prizes and we’d like to extend a huge thank you for their generosity. Thanks to Imperial Sugar, Circulon, Peanut Butter & Co. and Page Street Publishing for being a part of Cookie Week!

White Chocolate Cranberry Ginger Cookies from JensFavoriteCookies for #cookieweek I’m glad that it’s cookie week, because it gives me a good excuse to use molasses and ginger.  There’s something about this combination that makes the baked goods seem warm, even if they have been sitting in the freezer.

This year, I started out with my very favorite Chocolate Ginger Cookies, (for real, probably the single tastiest cookie on this site) and I switched out the chocolate for white chocolate, and added some dried cranberries.  Just because they are seasonal and yummy.

And cuz I wanted to.

I still used the crystallized ginger.  If you haven’t used crystallized ginger before, I highly recommend it.  It gives this tiny little punch of chewy spiciness that is so awesome.  Especially when you get it in the same bite as the white chocolate chips.

White Chocolate Cranberry Ginger Cookies from JensFavoriteCookies for #cookieweek

Ginger is one of those ingredients you can buy in various forms.  As seen in the photo below, you can get raw fresh ginger in the produce department, and it just looks like a gnarly old root.  But cut that root open, and you will have a nice strong, fragrant spicy scent to enjoy.

You can also buy it dry and powdered in the baking aisle, which is what I used to flavor this cookie dough.

And last but not least, the crystallized ginger might be the hardest to find.  My local store sells it with the bulk candies and dried fruits, and I’ve also seen it packed with the spices in the baking aisle.  This crystallized version can be eaten plain, although it’s pretty strong stuff.  I mostly buy it so I can have an excuse to make these cookies.

That’s how I think!

White Chocolate Cranberry Ginger Cookies from JensFavoriteCookies for #cookieweek White Chocolate Cranberry Ginger Cookies from JensFavoriteCookies for #cookieweek

See?  Isn’t cookie week great?

And speaking of great things and cookies, check out what my friends made today, just for you, for your holiday entertaining enjoyment.

And don’t forget to enter the giveaway!  Find the giveaway info in this post.

 

Want more?  Try these gingerbread treats!

ginger-cookies-with-molasses-2Ginger Molasses
Waffle Iron Cookies
giant-ginger-6Giant
Ginger Cookies
Gingerbread squaresClassic
Gingerbread

Recipe adapted from Baking Bites

White Chocolate Cranberry Ginger Cookies
 
Cook time
Total time
 
A soft ginger cookie with dried cranberries and white chocolate.
Author:
Recipe type: Cookies
Serves: 3½ dozen
Ingredients
  • ½ cup butter
  • 1 cup sugar
  • 1 egg
  • ¼ cup molasses
  • 2 teaspoon balsamic vinegar
  • 1 teaspoon vanilla
  • 1½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ginger
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon nutmeg
  • 2 cups flour
  • ½ cup dried cranberries
  • ⅓ cup finely chopped crystallized ginger
  • ¾ cup white chocolate chips
  • sugar for rolling (about ½ cup)
Instructions
  1. Cream butter and sugar for 2-3 minutes, until light and fluffy.
  2. Add egg, molasses, vinegar, and vanilla. Mix well.
  3. In a separate bowl, combine dry ingredients. Add dry ingredients slowly to wet mixture. Mix just until incorporated.
  4. Finely dice ginger pieces. Fold ginger, dried cranberries and white chocolate chips into dough.
  5. Roll into 1-inch balls and roll in coarse sugar. Place on baking sheet.
  6. Bake at 375 degrees for 9-12 minutes.
  7. Allow to cool before storing in an airtight container

 

8 thoughts on “White Chocolate Cranberry Ginger Cookies

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