Gingersnap Cookies with White Chocolate and Cranberries

These gingersnap cookies with white chocolate are irresistible! You'll love the addition of creamy white chocolate chips and chewy dried cranberries.

Prep Time 15

Cook Time 13

Total Time 28

Servings cookies

Calories 89kcal

Preheat oven to 350°F. Prepare cookie sheet by lining with parchment paper, if desired. Cookies can be baked with or without parchment.
In a large bowl, cream shortening and sugar together until creamy and smooth. Beat in egg and molasses until well combined.
Add flour, ginger, baking powder, cinnamon and salt to bowl. Stir together lightly, combining dry ingredients; then stir everything together until just combined.
Fold in dried cranberries and white chocolate chips; stir until combined.
Form into small balls, about one rounded tablespoon each. Roll balls in sugar and place about 2 inches apart on cookie sheet.
Bake for 12-13 minutes or until cookies are firm. If you like crisper cookies, bake 1-2 minutes longer.
Leave on cookie sheet for about 5 minutes, then remove to wire cooling rack until completely cool.

Makes about 4 dozen cookies, depending on size. Store in airtight container after cookies have cooled completely. Makes about 4 dozen cookies, depending on size. Store in airtight container after cookies have cooled completely.
If desired, semi-sweet chocolate chips may be substituted.
Instead of dried cranberries, try golden raisins or chopped crystallized ginger.