Chewy Cranberry Gingers
Soft, flavorful, and irresistibly chewy, Chewy Cranberry Gingers are the perfect holiday-inspired cookie with a delightful twist. These spiced treats combine the warm, aromatic flavors of ginger, cinnamon, and cloves with bursts of tart dried cranberries, creating a perfectly balanced bite of sweetness and tanginess. The cookie dough, enriched with molasses for a deep, rich flavor, is generously rolled in sugar, giving each cookie its signature sparkling finish and subtle crunch. Quick to prepare in just 15 minutes, they bake to perfection with a tender center and crisp edges. Whether you're crafting a festive cookie platter or simply enjoying them with a mug of tea, these Chewy Cranberry Gingers promise to be a seasonal favorite. Perfect for anyone searching for ginger cookie recipes with a modern fruity twist!
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 150 grams Dark brown sugar
- 60 grams Granulated sugar
- 80 milliliters Molasses
- 1 piece Large egg
- 280 grams All-purpose flour
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground cloves
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 120 grams Dried cranberries
- 50 grams Granulated sugar (for rolling)
Instructions
Preheat your oven to 180°C (350°F) and line two large baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the butter, dark brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Add the molasses and the egg to the bowl, and mix until well combined.
In a separate bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Fold in the dried cranberries using a spatula until evenly distributed throughout the dough.
Scoop the dough into approximately 1.5-tablespoon portions and roll into balls. Roll each ball in the extra granulated sugar to coat evenly.
Place the dough balls 2 inches apart on the prepared baking sheets to allow room for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers still look slightly underdone. Do not overbake to ensure a chewy texture.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.1 g | 8% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 102 mg | 4% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 17.7 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 20 mg | 2% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 93 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
