Food Blogger Cookie Swap

Chocolate Cranberry Gingerbread Cookies






  1. Line two baking sheets with parchment or baking mats and preheat oven to 375º F.
  2. Melt the semi-sweet chocolate in a microwave safe bowl for 1 minute, stir until smooth and set aside to cool.
  3. In a mixing bowl whisk together the flour, baking soda, salt and cinnamon.
  4. In the bowl of your stand mixer beat the butter, cream cheese, brown sugar, molasses and vanilla until fluffy, about 3 minutes.
  5. Add the egg and beat well.
  6. Beat in the melted chocolate.
  7. Then gradually beat in the flour mixture.
  8. Stir in the mini chocolate chips and cranberries.
  9. Using a 1 Tbs cookie scoop place dough 2" apart on the baking sheets, flatten them a bit with damp fingers and sprinkle the sanding sugar on the top of each cookie.
  10. Bake for 8-10 minutes, cookies should be slightly puffed and begin to crisp around the edges.
  11. Cool on the baking sheets for 2 minutes.
  12. Then transfer to wire racks and cool completely.

Courses cookie, dessert

Recipe by It Bakes Me Happy at