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Cranberry, White Chocolate, and Crystallized Ginger Cookies
These cookies are a delightful treat, perfect for the festive season and beyond!
Why You Must Make These Cookies
- These scrumptious cranberry bliss cookies are a top contender on my list of all-time favorite cookies. The unique blend of flavors will delight your taste buds and leave you craving more.
- When you take a bite, you’ll enjoy a satisfying texture. They strike a perfect balance—not too crisp, yet not overly chewy, making them a delightful treat among cookie lovers.
- Looking for a standout cookie for Christmas? Look no further! These cookies will surely impress family and friends alike!
How to Make Cranberry Bliss Cookies
The term “cranberry bliss” originally comes from the delicious cranberry bliss bars popularized by a certain coffee shop. These cookies borrow from that inspiration to create an irresistible treat. Here are some handy tips to ensure your cookies turn out perfectly!
- Begin by letting your butter and eggs sit at room temperature. This small step ensures they mix effortlessly into the dough.
- While it’s perfectly fine to use white chocolate chips, I recommend chopping your own chunks from Ghirardelli white chocolate bars for an added richness.
- Incorporating shortening into the recipe enhances the cookie’s structure. You can choose to use all butter, but the result may be a flatter cookie.
- Don’t forget to line your baking sheets with parchment paper. This simple trick prevents sticking and makes cleanup a breeze.
- Employing a cookie scoop helps you achieve uniformly-sized cookies. I find that a medium scoop works beautifully for this recipe.
- For an extra chewy texture, I suggest slightly under-baking the cookies. They will continue to cook a little after being taken out of the oven due to the residual heat of the baking sheet.
- If you want to make these cookies in advance for the holidays, they freeze exceptionally well. Just put them in gallon-sized zipper bags, making sure most of the air is removed before sealing.
Ingredients
- ½ cup butter, at room temperature
- ½ cup vegetable shortening
- ¾ cup sugar
- ½ cup brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1¾ cups flour
- ⅔ cup dried cranberries
- ½ cup toasted pecans, chopped
- ⅓ cup crystallized ginger, finely chopped
- 8 ounces white chocolate, chopped
Instructions
- Preheat your oven to 350°F (175°C). Prepare your baking sheets by lining them with parchment paper and setting aside.
- In a mixing bowl, cream together the butter, shortening, and both sugars until light and fluffy. Add the egg and vanilla extract, mixing until well combined. Gradually incorporate the salt, baking soda, and then the flour.
- Gently fold in the dried cranberries, toasted pecans, crystallized ginger, and chopped white chocolate until evenly distributed throughout the dough.
- Using your cookie scoop, form tablespoon-sized balls of dough and place them about 2 inches apart on the prepared baking sheets.
- Bake in the preheated oven for 12 to 14 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to continue cooling completely.
