Cranberry, White Chocolate, Crystallized Ginger Cookies
Cranberry, White Chocolate, Crystallized Ginger Cookies are lip-smackin’ good. Festive, delicious, and perfect for the holidays!
Looking for a new Christmas cookie? These Cranberry Bliss Cookies will be a major hit!
Why You Must Make
- These flavor-packed cranberry bliss cookies rank near the top of my best cookies ever list. Besides the outrageously delicious combination of tastes to tickle every taste bud, the bite of these is like no other.
- There’s a certain snap when your teeth meet the sweet. These are not a crisp cookie, but not a soft chewy cookie either. These cranberry white chocolate crystallized ginger cookies are somewhere balanced perfectly in the middle of the spectrum.
- If you’re looking for a new, show-stopping Christmas cookie recipe, give this winner a try!
How to Make
The term “cranberry bliss” was coined by Starbucks via their cranberry bliss bars. Utilizing some of the same flavors, these cranberry bliss cookies are irresistible. Here are some tips for making perfect cookies!
- Start by having your butter and eggs at room temperature. This allows for easier and more complete incorporation into the dough.
- Feel free to use white chocolate chips for these cookies, but I prefer using Ghirardelli white chocolate bars and chopping my own chunks.
- The addition of shortening gives these cookies some structure. You can use all butter, but expect a flatter cookie.
- Line your baking sheet with parchment paper. This prevents your cookies from sticking to the pan and makes for easy cleanup.
- Use a cookie scoop to make consistent-sized cookies. I like a medium scoop for these cookies.
- In general, I like under-baking my cookies just slightly. They will continue to cook a bit after they’re out of the oven from the residual heat of the baking sheet. This ensures a chewier cookie.
- These Cranberry, White Chocolate, Crystallized Ginger Cookies freeze well, so you can make them ahead for the holidays. I like putting them in gallon sized freezer ziploc bags with most of the air removed for freezing.
Frequently Asked Questions
Cranberry Bliss Bars are a popular seasonal item at Starbucks. They’re a blonde cake with dried cranberries, a layer of cream cheese frosting that’s sprinkled with orange zest, and dried cranberries.
Cranberry bliss cookies will keep well in a sealed container at room temperature for 3-4 days. After that, they can be frozen, if kept in an airtight container, for up to 3 months.
Also known as candied ginger, crystallized ginger is made by cooking ginger in a sugar syrup then coating it in coarse sugar.
You May Also Like:
- Peanut Butter Cookie Dough Sandwich Cookies by Chocolate Moosey
- Chewy Gingersnaps
- Triple Gingersnaps
- Plus How to Host a Cookie Exchange
- More Holiday Recipes
Cranberry, White Chocolate, Crystallized Ginger Cookies
A star studded cookie that's perfect for the holidays and all year long!
- 1/2 cup butter, at room temperature
- 1/2 cup vegetable shortening
- 3/4 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 3/4 cup flour
- 2/3 cup dried cranberries
- 1/2 cup chopped pecans, toasted
- 1/3 cup crystallized ginger, finely chopped
- 8 ounces white chocolate, chopped
- Preheat oven to 350º. Line baking sheets with parchment and set them aside.
- Cream butter, shortening, and sugars. Add egg and vanilla and mix well. Mix in salt and baking soda, then flour.
- Stir in cranberries, pecans, ginger, and white chocolate.
- Scoop, then roll tablespoonfuls of dough. Place 2 inches apart on baking sheets.
- Bake for 12-14 minutes or till golden. Cool for a few minutes on the baking sheet then remove the cookies to a wire rack to finish cooling.
The shortening gives a delightful snap to these cookies. If you use all butter, you'll miss the wonderful texture the shortening provides.
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Amount Per Serving: Calories: 158Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 15mgSodium: 93mgCarbohydrates: 19gFiber: 1gSugar: 14gProtein: 1g
59 Comments on “Cranberry, White Chocolate, Crystallized Ginger Cookies”
How I love the addition of the candied ginger in these cookies! Brilliant idea!
Amazing recipe. I used coconut oil, gluten free flour and dark chocolate chips. They are so tasty & the texture is amazing. Crunchy outside, chewy inside. I’m making more today with cream cheese chips.
Thanks so much, Doreen! Adding cream cheese chips sounds delicious!!!
I loved these cookies! Changed it up a bit by using coconut shortening in the place of vegetable shortening????
So glad you enjoyed these, Linda! One of my favorite cookies 🙂
When you say baking soda, do you mean baking powder or bicarb of soda? Two different things in the UK so want to select the right one.
Hi, Jennifer! Baking soda is the same as your bicarb of soda. Hope you enjoy these cookies!!!
These are my absolute favorite. In anticipation of a pandemic, I made sure I had the ingredients! I think that speaks to how great these cookies are. I made them smaller. Got about 6 doz. frozen, they take about 11-13 at 350 depending on your oven. 5 ⭐️
Thanks for your baking tip, Kathy! I love the idea of having a stash in the freezer!!
Cranberry, White Chocolate, Crystallized Ginger Cookies is perfect for the holidays and all year long! Thanks for sharing this lovely recipe. <3 🙂
Such a huge favorite at my house.
I love this combo of flavors, especially at the holidays!
These are truly irresistible! My kids devour them in no time!
With the ginger, SO GOOD!!!
The crystallized ginger makes these go from good cookies to amazing cookies! What a great touch.
Ginger cookies are always a favorite. These definitely hit the spot. SO good!
While I’ve always loved these cookies, the addition of crystalized ginger took them over-the-top!
The mix of fillings is so tasty!
oh I forgot about this one glad you brought it back these are a festive perfect cookie!