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!
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.
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!
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.
- Maple Peanut Butter Sandwich Cookies by The Girl In The Little Red Kitchen
- S’mores Cookies by Cravings of a Lunatic
- Banana Walnut Biscotti by Chocolate Moosey
- Brown Butter Pecan Toffee Cookies by The Cooking Actress
- Candy Topped Toffee Squares by That Skinny Chick Can Bake
- Maple Walnut Shortbread Cookies by Hungry Couple
- Peanut Butter Chocolate Chip Cookies by Dinners, Dishes and Desserts
- Savory Cheddar Coins by Crumb
- White Chocolate Cranberry Ginger Cookies by Jen’s Favorite Cookies
And don’t forget to enter the giveaway! Find the giveaway info in this post.
Want more? Try these gingerbread treats!
Waffle Iron Cookies
Recipe adapted from Baking Bites
- 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)
- Cream butter and sugar for 2-3 minutes, until light and fluffy.
- Add egg, molasses, vinegar, and vanilla. Mix well.
- In a separate bowl, combine dry ingredients. Add dry ingredients slowly to wet mixture. Mix just until incorporated.
- Finely dice ginger pieces. Fold ginger, dried cranberries and white chocolate chips into dough.
- Roll into 1-inch balls and roll in coarse sugar. Place on baking sheet.
- Bake at 375 degrees for 9-12 minutes.
- Allow to cool before storing in an airtight container