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Dried Cranberry and White Chocolate Ginger Cookies

Slice and bake cookies are perfect for holiday baking. Make these dried cranberry and white chocolate ginger cookies for your cookie exchange or to have the dough ready to bake when company drops by. Stacks of white chocolate chip cookies on white serving plate

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!

Quick Tip

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.

Yield: 2 dozen cookies

Dried Cranberry and White Chocolate Ginger Cookies

Stacks of white chocolate chip cookies

Slice and bake cookies are a breeze to make!

Prep Time 15 minutes
Cook Time 13 minutes
Additional Time 4 hours
Total Time 4 hours 28 minutes


  • 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)


  1. Combine the dry ingredients of flour, ginger, cinnamon, baking powder and salt in a medium bowl. Whisk gently to combine then set aside.
  2. 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.
  3. 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.
  4. When ready to bake the cookies, preheat the oven to 350 degrees F.
  5. Slice the log of dough into 1/4 inch slices then place on a parchment lined baking sheet.
  6. Bake for 11-13 minutes.
  7. 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.


Make a double batch and freeze one log of dough until later!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 104Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 25mgCarbohydrates: 14gFiber: 0gSugar: 9gProtein: 1g

This data is provided by Nutritionix and is an estimate only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Stacks of three white chocolate chip and ginger cookies

These cookies had almost a shortbread texture—slightly crisp rather than chewy—and excellent with a cup of tea. Enjoy!

Barbara | Creative Culinary

Saturday 29th of December 2012

Now how did I miss these? I saw them on Abby's site as I'm trying to get mine done. Do I need to bake for #baketogether? Not really, still a bit punk. But I DO need some cookies so figured might as well be these! Yours look SO good; I'm scaling back on the holiday biz though and just doing a Heath bar take. Cause I want comfort food and those should do it.

Holly @

Saturday 29th of December 2012

Thanks, Barb, I need to look at the rest of the BakeTogether recipes this month. I love the ideas brought out by changing up one recipe. I LOVE heath bars and look forward to your recipe.

Holly @

Friday 21st of December 2012

Thanks, Sabrina! I am glad I made plenty for the cookie exchange and even more to keep at home. Thanks for your kind comment.

Kate | Food Babbles

Friday 14th of December 2012

These cookies are lovely! I think you did a wonderful adaptation. I just adore cranberries and white chocolate together. Yum!

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