Ingredients
Equipment
Method
Cookie Instructions
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, ground ginger, and salt.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and orange zest.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Fold in the white chocolate chips and 1 cup of dried cranberries.
- Drop rounded tablespoons of dough onto the prepared baking sheets. Bake for 10-12 minutes, or until edges are golden. Cool on the pan for 5 minutes before moving to a wire rack to cool completely.
Frosting and Assembly
- In a medium bowl, beat the softened cream cheese and butter until smooth. Mix in the powdered sugar and vanilla extract until creamy.
- Spread frosting over cooled cookies.
- Sprinkle with the finely chopped dried cranberries.
- Melt the white chocolate and drizzle over the frosted cookies. Let it set before serving.
Nutrition
Notes
For best results, use room temperature ingredients as this helps everything mix together smoothly.
Do not overmix the dough once the flour is added, as this can result in tough cookies.
Store cookies in an airtight container in the refrigerator for up to 5 days.
Do not overmix the dough once the flour is added, as this can result in tough cookies.
Store cookies in an airtight container in the refrigerator for up to 5 days.