Gingerbread Cranberry Chocolate Chip Cookies
All the flavors of the holidays in one flavor-packed cookie recipe. These Gingerbread Cranberry Chocolate Chip Cookies will become your most-wanted cookies.
Ingredients
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 powder sugar
Instructions
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 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.