Dried cherry and white chocolate chip ginger cookies have the warm spices we look for in holiday baking with dots of color and a wrapping of white chocolate.
December’s #BakeTogether from Abby Dodge arrived in my inbox at just the right time: I was STILL trying to pick the perfect cookie to take to our neighborhood cookie exchange.
Abby’s recipe for spicy ginger slice ‘n bakes was just the starting point I needed. I loved the idea of “slice ‘n bake”; it is easy to make a lot of cookies quickly when you make the dough, roll it in logs, place it in the refrigerator then bake when you are ready to enjoy cookies. Any leftover dough can be refrigerated or frozen for another day. Fantastic!
Now all I had to do was make these cookie my own. Abby’s monthly baking challenge encourages anyone who is game to start with her recipe then take some twists and turns to create something new.
For someone like me who loves to bake but isn’t making my own recipes from scratch all of the time, this is just the inspiration I crave. Come bake along with us!
Before you start baking slice and bake cookies check out this tip for forming your log of dough AND keeping that shape while the dough is in the refrigerator or freezer. Hint: use a paper towel roll!
I modified the amount of spices slightly, added dried cranberries (craisins) and white chocolate chips with a dip in white chocolate to finish it off.
What a festive batch of cookies! If you are wondering what to make for a cookie exchange, holiday party, or Christmas dessert table, you’ll love this recipe.
Dip the cookies in white chocolate to finish or simply drizzle chocolate back and forth over these lovely slice and bake cookies.Print
- 2 1/4 cups all purpose flour
- 1 teaspoon ground ginger
- 1/4 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 12 Tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup dried cranberries (or dried cherries would be lovely)
- 1/2 cup white chocolate chips (mix into the batter)
- 1 cup white chocolate chips for dipping the cookies once baked (optional)
- Combine the dry ingredients of flour, ginger, cinnamon, baking powder and salt in a medium bowl. Whisk gently to combine then set aside.
- In a stand mixer or with a hand-held electric mixer, beat the butter and sugar until light and fluffy. Add the egg and vanilla; mix until well incorporated.
- On low speed add in the dry ingredients a cup at a time. When nearly blended, turn off the mixer and fold in the dried cranberries and 1/2 cup white chocolate chips. Form the dough into a log and wrap in plastic wrap. Refrigerate for at least 4 hours or overnight.
- When ready to bake the cookies, preheat the oven to 350 degrees F.
- Slice the log of dough into 1/4 inch slices then place on a parchment lined baking sheet.
- Bake for 11-13 minutes.
- Cool completely before dipping into the white chocolate. Melt the white chocolate in 30 second intervals at 50% power in the microwave. Dip the cookies or drizzle them with the melted chocolate.
These cookies had almost a shortbread texture—slightly crisp rather than chewy—and excellent with a cup of tea. Enjoy!