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.
Ingredients
- 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
Instructions
- Pre-heat oven to 350F.
- Whisk flour, baking soda, cornstarch, cinnamon and salt in a small bowl. Put aside.
- In a medium bowl, whisk butter and brown sugar together until it’s smooth and creamy. Whisk in molasses until incorporated.
- Crack egg into a small bowl and whisk together. Add two tablespoons of egg to your bowl, followed by orange zest. Mix until incorporated.
- Add dry ingredients to wet and mix together with a large spatula.
- Fold in diced cranberries and white chocolate chips.
- 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.
- Bake 10-11 minutes and transfer to cooling rack.
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