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Mini Cranberry White Chocolate Gingerbread Cookies

I’m getting into the holiday mood with these loaded gingerbread cookies. I had some fresh cranberries on hand, so they joined the party, too.

This recipe yields 9 small cookies.


  • 1 cup gluten free flour (I used Kinnikinnick)
  • 1/6 tsp baking soda
  • 1/4 teaspoon cornstarch
  • 1/2 tsp cinnamon
  • pinch salt
  • 1/4 cup salted butter (room temperature)
  • 1/4 cup brown sugar
  • 2 tbsp + 1 tsp molasses
  • 1/2 egg (2 tablespoons) (room temperature)
  • 1/2 tsp orange zest (optional)
  • 1/4 cup fresh cranberries, diced in pieces
  • 1/4 cup white chocolate chips


  1. Pre-heat oven to 350F.
  2. Whisk flour, baking soda, cornstarch, cinnamon and salt in a small bowl. Put aside.
  3. In a medium bowl, whisk butter and brown sugar together until it’s smooth and creamy. Whisk in molasses until incorporated.
  4. Crack egg into a small bowl and whisk together. Add two tablespoons of egg to your bowl, followed by orange zest. Mix until incorporated.
  5. Add dry ingredients to wet and mix together with a large spatula.
  6. Fold in diced cranberries and white chocolate chips.
  7. Roll dough into small balls about 1 tablespoon each and place on parchment paper on your baking sheet. Use your hand or the back of measuring cup to flatten them into a nice thick cookie shape. They will hardly spread in the oven.
  8. Bake 10-11 minutes and transfer to cooling rack.

Did you make this recipe?

Tag @gfnutfreemama on Instagram and hashtag it #kitchenmaryment.


Published by kitchenmaryment

Mom, wife, former journalist who loves to cook!

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