Gingerbread Cranberry Chocolate Chip Cookie

Nothing makes the house smell wonderful like a gingerbread cookie. Add some cranberries to make a festive Gingerbread Chocolate Chip Cookie Recipe.

Author Mary


  • 3 C flour
  • 1 tsp baking soda
  • ¾ tsp cinnamon
  • ¾ tsp  ginger
  • ½ tsp allspice
  • ½ tsp cloves
  • ½ tsp salt
  • 1 stick unsalted butter room temp
  • 1/4 C vegetable shortening room temp
  • 1/2 C packed light brown sugar
  • 2/3 C molasses
  • 1 egg
  • ½ C chocolate chips
  • ½ C dried cranberries
  • 1 C powder sugar


  1. Preheat your oven to 350 degrees.
  2. Line your cookie sheet with parchment paper.
  3. Sift the flour, baking soda, cinnamon, ginger, allspice, cloves, salt into a bowl. Set aside.
  4. Next using an electric mixer on high, beat the butter and vegetable shortening until blended, about 1 minute.
  5. Add the brown sugar, a tablespoon at a time then beat the mixture for about 2 minutes.
  6. Continue to beat while adding in the molasses and the egg.
  7. Using a wooden spoon at first, slowly mix in the flour mixture then work the dough together with your hands.
  8. Add the dried cranberries and chocolate chips. Mix well.
  9. Make the dough into a large ball then cover it with cling wrap.
  10. Place the bowl of dough into the refrigerator until chilled. (About 3 hours).
  11. Remove the dough from the refrigerator and let stand at room temperature until just warm enough to make into round balls the size of a teaspoon.
  12. Bake at 350 degrees for 10 to 12 minutes.
  13. Remove from the oven allowing the cookies to cool and sprinkle each cookie with powder sugar.
  14. Enjoy!