Here I am on Facebook minding my business, trying not to involve myself in any type of challenges or blog hops and as usual, my friend Natasha over at Houseful of Nicholes makes a challenge that I can’t resist. Why? Because it involved food of course…duh, don’t act like yall don’t know that food motivates me!!!! So her challenge was to create 25 Days of Cookie Recipes and guess who opted to take day 15? Yup Me!!!
So I wanted to do something a little different, I’m not good with piping, decorating cookies or any of that so I decided to do a cookie that wasn’t easy for me to mess up. I mean how can I of all people mess up a round cookie…that’s virtually impossible right? Don’t all agree with me at one time (smile). So my concept was something for the grown folks that was tasty, not basic but reflected the holiday spirit. And from that was born my Gingerbread Cranberry Chocolate Chip Cookies. I know, I know that’s a mouthful to say, but trust me if you make these your mouth will be full of them….lol. So without further ado, here is the recipe. Happy Eating…I mean Baking lol
- 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
- Preheat your oven to 350 degrees. Line your cookie sheet with parchment paper.
- Sift the flour, baking soda, cinnamon, ginger, allspice, cloves, salt into a bowl. Set aside.
- Next using an electric mixer on high, beat the butter and vegetable shortening until blended, about 1 minute. Now add the brown sugar, a tablespoon at a time then beat the mixture for about 2 minutes. Continue to beat while adding in 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. Mix well. Make the dough into a large ball then 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 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 powder sugar.
- Serve warm with a tall glass of milk and enjoy!!!