Can you believe Christmas is only two days away?! I just created a new cookie recipe that I know will become an annual tradition. Ginger cranberry cookies! These delightful cookies are made for holidays! The warm spice of ginger and cinnamon is paired with sweet and tart dried cranberries and finished with a bright hint of orange zest.
Holiday baking is the best! The great smells, happy memories, and the anticipation of seeing family and friends. Not to mention Jingle Bell Rock playing in the background. Yes, it’s a fave of mine along with Mariah Carey’s first Christmas album. All I Want For Christmas Is You will never get old.
Flour – weighing vs measuring
Over the past few months, I began weighing the flour I use for baking as opposed to using a cup measurement. It is done this way in most, if not all, culinary schools and there is a very good reason for it. Weighing flour yields more accurate and consistent results. When measuring flour by volume you can easily add too much by accidentally packing it the way you would brown sugar. Two people can measure out a cup of flour but end up with very different amounts. In baking, unlike cooking, there is very little room for error therefore, accuracy is key. But if you know how to properly measure flour, go for it. If you would like to read more about how to properly measure flour, check out this article. I find weighing wayyy easier because it removes all guesswork.
Oranges and cranberries are already friends and come together every Thanksgiving in the form of cranberry sauce. I, like a lot of people, add orange zest and/or orange juice to my cranberry sauce. Because they pair so well together I figured orange would also compliment these cookies and it does.
Crystallized or candied ginger bumps up the ginger flavor in these ginger cranberry cookies. It also adds a nice chewy note when you bite into one, which I love. It’s like a secret surprise 😍. Finally, let’s get to these ginger cranberry cookies.
Ginger Cranberry Cookies
- Stand mixer or hand mixer
- 270 grams All-purpose flour (approx 2 1/2 cups) Sifted
- 1/2 cup Light brown sugar
- 1/2 cup Granulated sugar
- 1/2 tsp Ground ginger
- 1 tsp Cinnamon
- 1/2 tsp Cloves
- 1/2 tsp Salt
- 1 tsp Baking soda
- 12 tbsp Butter Room temperature softened but not melted
- 1 Eggs Room temperature
- 2 tbsp Molasses
- 1/2 cup Crystallized ginger Chopped into small pieces
- 1/3 cup Dried cranberries
- 1 tsp Orange zest
- 3 tbsp Granulated sugar
- Preheat the oven to 350 degrees F.
- In a large mixing bowl sift together the flour, ground ginger, cinnamon, cloves, salt, and baking soda. Whisk to ensure the dry ingredients are combined.
- In the bowl of your stand mixer (using the paddle attachment) or in a separate bowl using a hand mixer cream together the butter and both types of sugar. Allow mixing until the color has paled – approximately 2 minutes. Scrape down the sides of the mixing bowl with a rubber spatula.
- Add the egg and molasses and mix until blended.
- Gradually add the dry ingredients to the wet ingredients and begin mixing. Once all of the dry ingredients have been added you can add the crystallized ginger and dried cranberries. Increase the speed and mix until well combined.
- Spread a piece of parchment paper over the surface of the cookie sheet.
- Form the dough into balls. (I used a heaping tbsp)
- Add the additional 3 tbsp of sugar to a small bowl. Roll the cookie dough balls in the sugar and place them on parchment.
- Bake for 10-12 minutes. At the 6 minute mark, I take cookies out of the oven and flatten them slightly with the back of a spatula.
- Return the cookies to the oven and allow them to bake for an additional 4-6 minutes. Remove from the oven and allow to cool for 5 minutes on the cookies sheet. After 5 minutes transfer them to a rack for final cooling.
-I have started measuring my flour for cookies because it yields more accurate and consistent results. I have put an approximate measurement in cups but I strongly suggest measuring. If you don’t have a food scale yet, you can buy one for not a lot of money and they are extremely useful! This is the one I’ve been using for years.
I hope you try these scrumptious ginger cranberry cookies this holiday season! 🎄 Let me know what you think! Also, check out another of my easy and delicious holiday desserts – Vegan Cranberry Apple Crisp. Can you tell I like cranberries?? Haha! You do not have to be vegan or gluten-free to love it.
Happy cooking, happy eating 😊! Happy holidays and Merry Christmas!