Gingerbread and cranberries with chocolate chips is not a pairing I would have thought to put together, but these fall flavors meld into something wonderful. I think once you try this, it will become your new favorite cookies recipe. 
What do you think of when you hear the word gingerbread? I’ve always associated it with Christmas. I made gingerbread houses during the Christmas holidays when I was a kid.
Cranberries are the quintessential holiday fruit. These gingerbread cranberry chocolate chip cookies are like Christmas wrapped in sugar.
If you make Christmas cookies, you have to add these to your list. Pin this recipe so you can make it later and share it with your friends.
Gingerbread Cranberry Chocolate Chip Cookies Recipe
(Makes 24)
Cookie Ingredients
3 C flour
1 tsp baking soda
¾ tsp cinnamon
¾ tsp ginger
½ tsp allspice
½ tsp cloves
½ tsp salt
1 stick unsalted butter, room temp
1/4 C vegetable shortening, room temp
1/2 C packed light brown sugar
2/3 C molasses
1 egg
½ C chocolate chips
½ C dried cranberries
1 C powdered sugar
Directions
Preheat your oven to 350 degrees.
Line your cookie sheet with parchment paper.
Sift the flour, baking soda, cinnamon, ginger, allspice, cloves, and salt into a bowl and set aside.
Next using an electric mixer on high, beat the butter and vegetable shortening until blended, about 1 minute.
Add brown sugar, a tablespoon at a time, and beat the mixture for about 2 minutes.
Continue to beat while adding the molasses and the egg.
Using a wooden spoon at first, slowly mix in the flour mixture. Work the dough together with your hands. 
Add the dried cranberries and chocolate chips and mix well. 
Make the dough into a large ball and cover it with cling wrap.
Place the bowl of dough into the refrigerator until chilled, about 3 hours.
Remove the dough from the refrigerator and let stand at room temperature until just warm enough to make into 24 round balls the size of a teaspoon.
Bake at 350 degrees for 10 to 12 minutes. Remove from the oven allowing the cookies to cool and sprinkle each cookie with powdered sugar.
Looking for more Christmas cookie recipes? You might like these Mickey Gingerbread Cookies or these Double Chocolate Peppermint Crunch Cookies. I also have a roundup of Christmas cookies for Weight Watchers!
Below is your printable recipe. Enjoy!
- 3 C flour
- 1 tsp baking soda
- ¾ tsp cinnamon
- ¾ tsp ginger
- ½ tsp allspice
- ½ tsp cloves
- ½ tsp salt
- 1 stick unsalted butter room temp
- 1/4 C vegetable shortening room temp
- 1/2 C packed light brown sugar
- 2/3 C molasses
- 1 egg
- ½ C chocolate chips
- ½ C dried cranberries
- 1 C powder sugar
-
Preheat your oven to 350 degrees.
-
Line your cookie sheet with parchment paper.
-
Sift the flour, baking soda, cinnamon, ginger, allspice, cloves, and salt into a bowl and set aside.
-
Next using an electric mixer on high, beat the butter and vegetable shortening until blended, about 1 minute.
-
Add the brown sugar, a tablespoon at a time, and beat the mixture for about 2 minutes.
-
Continue to beat while adding the molasses and the egg.
-
Using a wooden spoon at first, slowly mix in the flour mixture then work the dough together with your hands.
-
Add the dried cranberries and chocolate chips and mix well.
-
Make the dough into a large ball and cover it with cling wrap.
-
Place the bowl of dough into the refrigerator until chilled, about 3 hours.
-
Remove the dough from the refrigerator and let stand at room temperature until just warm enough to make into 24 round balls the size of a teaspoon.
-
Bake at 350 degrees for 10 to 12 minutes.
-
Remove from the oven allowing the cookies to cool and sprinkle each cookie with powdered sugar.
Gale says
Can I use more butter instead of using shortening? I don’t like shortening.
Gale