Cranberry Cookies

These Cranberry Cookies are perfectly crisp around the edges, chewy and amazingly decadent. Chewy sugar cookies packed full of creamy white chocolate, dried cranberries and homemade candied ginger are the perfect holiday cookie!

These Cranberry Cookies are perfectly crisp around the edges, chewy and amazingly decadent. Chewy sugar cookies packed full of creamy white chocolate, dried cranberries and homemade candied ginger are the perfect holiday cookie!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Chill 3

Total Time 3 20

Servings Cookies

Calories 155kcal

Author Danielle Wolter

Ingredients

2 cups flour
1 tsp. baking powder
1 tsp. salt
½ cup unsalted butter, softened
¼ cup shortening, softened
1 cup sugar
1 tsp. vanilla
1 egg, plus one yolk
¼ cup dried cranberries, chopped
¼ cup candied ginger, chopped
½ cup white chocolate chips

Instructions

Cream the butter, shortening and sugar. Add the eggs and vanilla and beat for one minute.
Add the flour, salt and baking powder and mix well. Be careful not to over mix. It's ok if there are a few streaks of flour.
Add the cranberries, ginger and white chocolate chips and gently mix to combine.
Place half the dough on 24" of plastic wrap and roll into a log about 2" thick. Do the same with the other half. Refrigerate for 3 hours or overnight.
Preheat the oven to 375 degrees. Unwrap the dough and slice into pieces about ¼" thick and place 2" apart on a baking sheet.
Bake for 10 minutes, until edges have just started to brown. Let cool for 5 minutes on the baking sheet then transfer to a rack to finish cooling.

Notes

The butter and shortening need to be room temperature before mixing; otherwise your batter will be lumpy.
You can omit the candied ginger if you don't have it. However, I highly recommend using it as it provides a wonderful flavor to the cookies.
Adequate chill time is essential to get the right texture for the cookies. If you don't chill, the cookies will spread and become hard instead of soft and chewy.
To freeze: Slice the roll of dough into about ¼" slices and place on a baking sheet in the freezer for about 3 hours, or until solid. Store in a freezer safe bag or container for up to 3 months. Bake from frozen, adding an additional 2-3 minutes to the cook time. You can also freeze baked cookies in the same way. Thaw them at room temperature.

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