These cranberry gingerbread cookies bring together the warm, spicy notes of classic gingerbread with the bright, tart chewiness of dried cranberries. They are a festive and flavorful twist on a holiday favorite, perfect for cookie exchanges or a cozy night in.
This recipe is straightforward and comes together with about 15 minutes of active work. The dough does need to chill for at least two hours, which makes it firm and easy to handle when it’s time to roll and bake.
Why is Cranberry Gingerbread Cookies a Must-Try?
Chilling the dough is key. It solidifies the butter, which helps the cookies hold their shape and prevents them from spreading too much in the oven.
Mixing the dry and wet ingredients separately at first ensures all the spices and leavening are evenly distributed throughout the dough.
Leaving space between cookies on the baking sheet allows for proper air circulation and even baking, so each cookie gets nicely browned edges.
Ingredients for Cranberry Gingerbread Cookies
• Maple Syrup: Use 100% pure maple syrup for the best flavor. Pancake syrup will not produce the same result.
• Butter: Using unsalted butter allows you to control the total amount of salt in the recipe. If you only have salted butter, reduce the added salt to 1/4 teaspoon.
• Spices: Feel free to adjust the amount of ginger and cinnamon to your personal preference. A pinch of ground cloves or allspice can also be a nice addition.
• Dried Cranberries: If you don’t have dried cranberries, dried cherries or even finely chopped crystallized ginger would work well.
Exact quantities are in the recipe card below.
How to Make Cranberry Gingerbread Cookies
Step 1: Make the Cookie Dough
Start by whisking together your dry ingredients: flour, spices, baking soda, and salt. In a separate, larger bowl, use an electric mixer to cream the butter, brown sugar, and maple syrup. Beat in the egg, then gradually add the dry mixture until a dough forms. Finish by folding in the dried cranberries.
Step 2: Chill the Dough
Gather the dough into a ball and flatten it into a disk. Wrap it tightly in plastic wrap and place it in the refrigerator to chill for at least two hours. This step is crucial for making the dough firm and easy to roll.
Step 3: Roll, Cut, and Bake
Once chilled, preheat your oven to 350°F (180°C). Roll the dough out on a lightly floured surface to 1/4-inch thickness. Cut into your desired shapes with cookie cutters and arrange them on parchment-lined baking sheets. Bake for 10-12 minutes, then let them cool.
What to Serve with Cranberry Gingerbread Cookies
These cookies are wonderful on their own with a glass of cold milk or a warm cup of tea or coffee.
Expert Tips for Cranberry Gingerbread Cookies
Chilling the dough is essential. A cold dough is much easier to roll out and cut, and it helps prevent the cookies from spreading too much while baking.
If the dough becomes too soft while you are rolling and cutting, return it to the refrigerator for 15-20 minutes to firm up again.
The baking time can vary depending on the thickness of your cookies. Thinner cookies will bake faster.
For a richer, more traditional gingerbread flavor, you can substitute 1/4 cup of molasses for half of the maple syrup.
How to Store and Freeze Cranberry Gingerbread Cookies
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the baked cookies or the raw dough disk for up to 3 months. Thaw dough in the refrigerator before rolling and baking.
Cranberry Gingerbread Cookies Recipe FAQs
Can I make this dough ahead of time?
Yes, the dough can be made and refrigerated for up to 3 days before baking. You can also freeze the wrapped dough disk for up to 3 months.
Why is my dough so sticky and hard to roll?
If your dough is too sticky, it likely needs to chill longer. Pop it back in the refrigerator for another 30 minutes. Also, be sure to use a lightly floured surface and rolling pin to prevent sticking.
Can I use fresh cranberries instead of dried?
It’s not recommended to use fresh cranberries in this recipe. They contain a lot of water that will release during baking, which can make the cookies soggy and affect their texture.
Cranberry Gingerbread Cookies
Ingredients
- 1 3/4 cups all-purpose flour plus more for rolling, 220g
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 6 tbsp unsalted butter softened, 85g
- 1/4 cup packed dark brown sugar 50g
- 1/3 cup pure maple syrup 80ml
- 1 large egg
- 1/2 cup dried cranberries 50g
Instructions
- In a medium bowl, whisk together the flour, ground ginger, cinnamon, baking soda, and salt. Set aside.
- In a large bowl with an electric mixer, beat the softened butter, dark brown sugar, and maple syrup on medium speed until smooth and combined, about 2 minutes.
- Add the egg to the butter mixture and beat for another minute until fully incorporated, scraping down the sides of the bowl as needed.
- With the mixer on low, gradually add the dry ingredient mixture to the wet ingredients. Mix just until a soft dough forms.
- Using a spatula, gently fold in the dried cranberries until they are evenly distributed through the dough.
- Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours or overnight. This step is important for firming up the dough.
- When ready to bake, preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper.
- On a lightly floured surface, roll the chilled dough to about 1/4-inch thickness. Use cookie cutters to cut out shapes and place them on the prepared baking sheets, leaving about 1 inch of space between each cookie.
- Bake for 10 to 12 minutes, or until the edges are firm. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
