Cranberry Gingerbread Cookies
Spiced gingerbread cutout cookies are studded with tart dried cranberries for a festive holiday treat.
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
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.