Category: Cookies

Mom’s Chocolate Chip Cookies

Can anything beat Mom’s Chocolate Chip Cookies? They’re huge, soft on the inside, crisp on the outside, and filled with chocolate chips and pecans. Can anything beat Mom's Chocolate Chip Cookies? They're huge, soft on the inside, crisp on the outside, and filled with chocolate chips and pecans.

Recently my husband, who, when I asked what kind of special dessert he’d like for Father’s Day said…”Could you just make me those good cookies you always make?” So I made this batch of Mom’s Chocolate Chip Cookies just for him…Happy Father’s Day!

Okay. I have tried many recipes over the years. the kind that advertise “THE BEST CHOCOLATE CHIP COOKIES EVER”, but always seem to come back to this one. I grew up eating my mom’s version of chocolate chip cookies which used the recipe straight from the back of the bag of chocolate chips.

They were always delicious…but these are BETTER, in my humble opinion. Truth is…I have NO IDEA where I even got this recipe. I’ve had it in my recipe box for years and years. By now it is a stained and gnarly looking 3×5 index card, but I don’t let that stop me…ever! To me, that is the true sign of a fantastic recipe!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Mom’s Chocolate Chip Cookies Are the BEST!

THIS Mom (yep… ME) always loves to make these cookies for her family! One of the best treats ever is to have one of mom’s chocolate chip cookies (and a cup of milk), a few minutes after removing the cookie from the oven. You know what kind of chocolate chip cookie I’m talking about, right?

The kind that isn’t too hot as to burn your mouth, or too cold as to be really crunchy, but JUST RIGHT. Sounds like kind of a Three Bears thing going on here!  My ideal cookie is eaten warm, and it’s soft on the inside, with a slight crunch on the outside! Yum.

Mom's Chocolate Chip Cookies / The Grateful Girl Cooks!These Cookies Are LARGE!

This recipe makes about one and a half dozen BIG cookies. See how two cookies fill up that salad plate? If you need more than 18 cookies, just make the cookies smaller, and cook them for slightly less time.

Better yet, see how one cookie fits so nice in my (very pink) hand, right before I gingerly take a huge bite out of it? One of these would easily equal three smaller sized ones. Now THAT’S my kind of cookie!
Mom's Chocolate Chip Cookies / The Grateful Girl Cooks!
So, there ya have it. This is our old standby…Mom’s Chocolate Chip Cookies! Just the way I’ve made ’em for YEARS! They are scrumdiddlyumptious! (Try saying that with a huge cookie in your mouth!!!)  Hope you enjoy them.

Looking For More COOKIE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few favorite cookie recipes include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signatureOriginal recipe source: unknown

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Mom's Chocolate Chip Cookies
Prep Time
15 mins
Cook Time
13 mins
Total Time
28 mins
 

Can anything beat Mom's Chocolate Chip Cookies? They're huge, soft on the inside, crisp on the outside, and filled with chocolate chips and pecans.

Category: Cookies
Cuisine: American
Keyword: chocolate chip cookies
Servings: 18 large cookies (approx.)
Calories Per Serving: 310 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cubes cold butter
  • 1 cup dark brown sugar
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 3 cups all-purpose flour
  • 3/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 12 oz. semi-sweet chocolate chips
  • 1 cup pecans (or walnuts), chopped
Instructions
  1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper (or wax paper).

  2. Using a stand mixer or a hand mixer, cream butter, brown sugar and granulated sugar in a medium bowl until well incorporated. Add eggs and vanilla. Beat 3-4 minutes longer.

  3. In a separate bowl, whisk together the flour, salt and baking soda. Stir the flour mixture into the butter mixture. Do not beat...just stir until mixed together. Add chocolate chips and chopped nuts to batter. Stir until incorporated into batter.

  4. Fill a 1/3 measuring cup with cookie dough. Remove by using a knife around the edges. Form into rounds by using your hands. Place cookies on parchment paper. Press cookie down until it is about 1/2 inch high. Repeat with remaining dough.

  5. Bake at 350 degrees for 13-15 minutes, or until cookie is light golden brown. Remove from oven. Let cookies cool on baking sheet for a couple of minutes, then transfer cookies to a wire rack to cool. Enjoy!

Recipe Notes

**The recipe as written makes 1 1/2 dozen LARGE cookies. You can make smaller cookies (in order to have more). Remember to decrease cooking time to between 8-10 minutes. If you make 36 (smaller) cookies, each cookie will have approx. 155 calories.

 

Nutrition Facts
Mom's Chocolate Chip Cookies
Amount Per Serving (1 cookie)
Calories 310 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Cholesterol 19mg6%
Sodium 156mg7%
Potassium 175mg5%
Carbohydrates 46g15%
Fiber 2g8%
Sugar 27g30%
Protein 4g8%
Vitamin A 40IU1%
Vitamin C 0.1mg0%
Calcium 32mg3%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Can anything beat Mom's Chocolate Chip Cookies? They're huge, soft on the inside, crisp on the outside, and filled with chocolate chips and pecans.

 

 

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White Chocolate Raspberry Cookies (Disneyland Copycat)

White Chocolate Raspberry Cookies are Disneyland Main Street favorites, filled with white & semi-sweet chocolate chips and ribbons of raspberry jam. White Chocolate Raspberry Cookies are Disneyland Main Street favorites, filled with white & semi-sweet chocolate chips and ribbons of raspberry jam.
A few days ago I was on the prowl for a new cookie recipe to try. It was pouring down rain outside and I was itching for something to do besides laundry or dusting. Do you ever have those moments? Well I was having that moment…big time! I found this recipe for White Chocolate Raspberry Cookies (a Disneyland copycat) and knew I wanted to try them!

I had begun searching for a recipe that I might already have all the ingredients for in my pantry. Voila! This recipe popped up on my Pinterest feed and I checked it out because the picture of the cookie drew me in. I was excited to read through the recipe and realize that I had all the necessary ingredients!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

About This Cookie

Apparently white chocolate raspberry cookies are available at Disneyland (at Pooh Corner and a few Main Street shops). I’ve never bought this cookie at Disneyland (despite MANY times there), but this recipe had been created by another blogger, and it sure sounded good to me.

Who can resist a big old chewy cookie with not one, but TWO kinds of chocolate AND raspberry jam swirled throughout? I knew I HAD to make these white chocolate raspberry cookies right away, and I blame this urgency completely on our Oregon rain.

These cookies came together quickly…a bit messy to make, but the results were delicious! I hope you will give these cookies a try (even if it’s not raining!). They are worth your valuable time and effort.

Some of the finished white chocolate raspberry cookies, ready to eat!

How To Make White Chocolate Raspberry Cookies

Preheat your oven, and whisk together the dry ingredients in a large bowl. In a separate bowl or stand mixer, cream the butter and sugars with an electric mixer. Now add the egg, egg yolk, vanilla and almond extracts to the dough.

Add the dry ingredients to the wet ingredients, and mix just until combined. Stir in the white and semi-sweet chocolate chips.

Semi sweet chocolate chips and white chocolate chips are added to cookie dough.The dough is ready to shape into cookies!
Now Here Is The Crazy Messy Part!

Now here’s the fun (and a bit messy) part: Scoop out about 1/4 of the cookie dough into a small bowl (it’s easiest to work with a small bit at a time!). Add 1 TBSP of the raspberry jam and “cut it” into the dough, using a butter knife.

Be sure NOT to mix it in, because then the dough will turn completely pink, and frankly who wants a pink cookie? Just gently cut the jam into the dough. Think of it as stabbing the jam into the dough and dragging the knife through in a swirl, okay? Eventually you will work the jam into the dough…trust me!

Raspberry jam is added to a portion of the cookie dough.Shape The White Chocolate Raspberry Cookies

Take the jam swirled dough and place it by large spoonfuls onto a baking sheet, lined with parchment paper. **NOTE: I started out doing big spoonfuls, but found it easier (but messier) to just scoop out the dough and shape it into a ball using my (clean) hands.

Yes, it was a bit messy (think jam), but this worked the best for me. Flatten the dough balls slightly with your clean hands or the back of a spoon. Repeat this step with the rest of the dough and jam until the cookie dough is gone.

Chocolate Raspberry Cookies are formed and placed onto baking sheet.A close up view of a cookie (before baking), with raspberry jam and chocolate chips showing.Time To Bake The Cookies!

Bake the cookies at 350 degrees for 12-17 minutes (the time will depend on the size of the cookies). Keep an eye on the cookies after the 10 minute mark. I wanted larger cookies so I cooked mine a bit longer. You want to remove them from oven when the edges of the cookie are set, but the center is slightly soft.

Cool the cookies on the baking sheet for 5 minutes before removing them from pan. After 5 minutes, transfer the cookies to a wire rack to cool completely. ENJOY!

The baked white chocolate raspberry cookies are golden brown around edges.Some of the baked cookies, cooling on the baking sheet.
These white chocolate raspberry cookies really are delicious! I hope you will give them a try!

These white chocolate raspberry cookies look good enough to eat!

Hope you enjoy these delicious white chocolate raspberry cookies! They are really good! Have a great day!

Looking For More COOKIE Recipes?

You can find all of my cookie recipes in the Recipe Index, located at the top of the page. A few family favorites you might want to check out include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe Source: http://cocinandoconalena.blogspot.com/2011/03/disneylands-white-chocolate-raspberry.html

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0 from 0 votes
White Chocolate Raspberry Cookies (Disneyland Copycat)
Prep Time
25 mins
Cook Time
12 mins
Total Time
37 mins
 

White Chocolate Raspberry Cookies are Disneyland Main Street favorites, filled with white & semi-sweet chocolate chips and ribbons of raspberry jam.

Category: Dessert
Cuisine: American
Keyword: white chocolate raspberry cookies
Servings: 20 large cookies
Calories Per Serving: 228 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 1/2 cups all-purpose flour
  • 1/4 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. cream of tartar
  • 1/4 tsp. salt
  • 1/2 cup butter (1 cube), room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg , plus 1 egg yolk
  • 1 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 4 Tablespoons Raspberry Jam , heaping
  • 3/4 cup white chocolate chips
  • 3/4 cup semi-sweet chocolate chips
Instructions
  1. Preheat the oven to 350 degrees F. In a medium bowl, whisk together the flour, baking soda, baking powder, cream of tartar, and salt. Set aside.
  2. In a large bowl, using an electric mixer, cream the butter, granulated and brown sugars until well combined, light and fluffy. Add egg, egg yolk, vanilla and almond extracts to this mixture. Mix well.
  3. Add the dry ingredients to the wet ingredients; mix just until combined. Stir in the white and semi-sweet chocolate chips.
  4. Scoop out about 1/4 of the cookie dough into a small bowl (it's easiest to work with a small bit at a time!) Add 1 TBSP of the raspberry jam and "cut it in" to the dough, using a butter knife. Be sure NOT to mix it in, because then the dough will turn completely pink, and frankly who wants a pink cookie? Just gently cut the jam into the dough. Think of it as stabbing the jam into the dough and dragging the knife through in a swirl, okay? Eventually you will work the jam into the dough...trust me!

  5. Take the jam swirled dough and place it by large spoonfuls onto a baking sheet, lined with parchment paper. **NOTE: I started out doing big spoonfuls, but found it easier (but messier) to just scoop out the dough and shape it into a ball using my (clean) hands. Yes, it was a bit messy (think jam), but worked the best for me. Flatten the dough balls slightly with your clean hands or the back of a spoon. *Repeat this process with the rest of the dough and jam until the dough is gone.*
  6. Bake the cookies at 350 degrees for 12-17 minutes (the time will depend on the size of the cookies). Keep an eye on the cookies after the 10 minute mark. I wanted larger cookies so I cooked mine a bit longer. You want to remove them from oven when the edges of the cookie are set, but the center is slightly soft. Cool the cookies on the baking sheet for 5 minutes before removing them from pan. After 5 minutes, transfer the cookies to a wire rack to cool completely. ENJOY!
Recipe Notes

If you make the cookies smaller, you will have a much larger quantity of cookies.

Nutrition Facts
White Chocolate Raspberry Cookies (Disneyland Copycat)
Amount Per Serving (1 cookie)
Calories 228 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 22mg7%
Sodium 94mg4%
Potassium 104mg3%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 18g20%
Protein 2g4%
Vitamin A 155IU3%
Vitamin C 0.3mg0%
Calcium 31mg3%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!White Chocolate Raspberry Cookies are Disneyland Main Street favorites, filled with white & semi-sweet chocolate chips and ribbons of raspberry jam.

 

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Snowball Cookies

Snowball Cookies (aka Mexican Wedding Cakes or Russian Tea Cakes), are little balls of yummy buttery shortbread with pecans, coated with powdered sugar.Snowball Cookies / The Grateful Girl Cooks! These delicious cookies (aka Mexican Wedding Cakes or Russian Tea Cakes), are little balls of scrumptious buttery shortbread with pecans, coated with powdered sugar.

Traditions… I love them! This recipe for Snowball Cookies is one of those dearly loved holiday traditions in our family. Little balls of buttery shortbread, bursting with pecans (or walnuts) and rolled in sweet powdered sugar are the perfect Christmas treat to eat or give to family and friends!

My Mom made these delicious snowballs cookies for us when we were growing up. To continue the tradition, I’ve been making them with her recipe for over 40 years at Christmas for our family, and as gifts for friends and neighbors.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Other Names For Snowball Cookies

I’ve heard these snowball cookies referred to as Mexican Wedding Cookies, Russian Tea Cakes, Shortbread Bites, etc. Seems like everyone has a recipe and a name for them. Whatever they are called, these cookies really are little bites of “shortbread goodness”.

The snowball cookies look like little snowballs because they are round and coated with powdered sugar once baked! They seem to just melt in your mouth (just like snow), and are very easy to make.

If You Enjoy Shortbread Cookies, You Will LOVE Snowball Cookies

Snowball cookies go perfectly with a cup of coffee or tea! These decadent treats are not just for Christmas, because they can be enjoyed ANY time of year. If you enjoy shortbread, you will LOVE these cookies! Rich and buttery, with a hint of sweetness from the powdered sugar, these are one of my favorite Christmas treats!

Here’s a photo of some of the snowball cookies ready to eat… yum! I hope you will give them a try, because they are lip-smackin’ delicious!!

Snowball cookies, cooling on a wire rack.

Time To Roll The Snowball Cookies In Powdered Sugar

The dough for snowball cookies is easy to make. Once made, the cookie dough is chilled, rolled into balls, baked, and then rolled in powdered sugar. That’s really all there is to it! And snowball cookies sure are delicious, so I bet ya can’t eat just one of ’em! YUM.

Snowball cookies, cooling on parchment paper.

I love to eat a couple of these buttery snowball cookies with a good strong cup of coffee to sip on! Ahhhh- they are so good, and are a perfect small bite of goodness! Hope you will consider making a nice big batch of snowball cookies. They are absolutely delicious, no matter what time of year you make them! Have a GREAT day!

Looking For More Cookie Recipes?

All of my cookie recipes can be found in the Recipe Index at the top of the page. Some of our favorites include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks


Author's signature

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0 from 0 votes
Snowball Cookies
Prep Time
2 hrs 15 mins
Cook Time
15 mins
Total Time
2 hrs 30 mins
 
Snowball Cookies (aka Mexican Wedding Cakes or Russian Tea Cakes), are little balls of yummy buttery shortbread with pecans, coated with powdered sugar.
Category: Cookies
Cuisine: American
Keyword: snowball cookies
Servings: 60 (approx.)
Calories Per Serving: 67 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For cookies:
  • 1 cup butter (2 cubes, room temperature)
  • 1/3 cup granulated sugar
  • 2 teaspoons water
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour
  • 1 cup nuts (walnuts or pecans), chopped
For Topping:
  • 1 cup confectioner's sugar (powdered) to roll the baked cookies in when done
Instructions
  1. Using an electric mixer, cream the butter and sugar together for several minutes until thoroughly mixed. Add the water and vanilla, and mix together. Slowly add the flour (the dough will become very thick). Stir in the nuts.
  2. Cover the dough with plastic wrap and refrigerate for 2-3 hours in refrigerator.
  3. Preheat oven to 325 degrees. Remove dough from refrigerator. Spoon out and roll dough in your hands to make 1" round cookie dough balls.
  4. Bake snowballs on un-greased baking sheets for 15-20 minutes at 325 degrees, or until just slightly browned. Remove cookies from oven; let cool just a minute, then carefully roll each cookie in a bowl of powdered sugar, to cover. Cool on a wire rack. Once cool, coat them a second time with the powdered sugar, if desired. That's it!
Recipe Notes

The prep time indicated is not active prep time. The cookies take only a few minutes to prepare, then dough must be refrigerated (inactive prep time) for a couple hours.

Nutrition Facts
Snowball Cookies
Amount Per Serving (1 cookie)
Calories 67 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 8mg3%
Sodium 27mg1%
Potassium 13mg0%
Carbohydrates 6g2%
Sugar 3g3%
Vitamin A 95IU2%
Calcium 3mg0%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Snowball Cookies (aka Mexican Wedding Cakes or Russian Tea Cakes), are little balls of yummy buttery shortbread with pecans, coated with powdered sugar.

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Cranberry Orange Cookies

Cranberry Orange Cookies are decadent yummy treats, flavored with cranberries, pecans, orange zest and juice, and topped with a simple orange glaze!Cranberry Orange Cookies are decadent yummy treats, flavored with cranberries, pecans, orange zest and juice, and topped with a simple orange glaze!

I used to host a Christmas Cookie Exchange for my co-workers in our home each December for many, many years, which is where I first tried these Cranberry Orange Cookies. We would have between 10-20 friends show up to participate each year.

It is so much fun to play ridiculously silly games, nibble on appetizers, visit and laugh, and see the different types of cookies each friend/co-worker made and brought to share. I always hosted this party in our home the first week of December, so it was a GREAT way to kick off the holiday season!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How Does A Cookie Exchange Work?

Everyone brings six dozen cookies (one kind/recipe), and brings the recipe for them, too! We divide the total number of cookies by the number of friends participating to see how many cookies (per variety) we pack in our boxes to take home!

Each person leaves with a big box with six dozen ASSORTED homemade Christmas cookies, and all of the cookie recipes! MAKE 1 KIND OF COOKIE… LEAVE WITH 15-20 KINDS OF COOKIES!

I love cookie exchanges, because we only have to cook once, but leave with a variety of delicious cookies, just in time for the holidays! Now that is my kind of party! We also play lots of crazy games, and have a blast!

Some of the cookies (including cranberry orange cookies) brought to the Christmas cookie exchange.Some of my friends at the Christmas cookie exchange.

How I Got The Recipe For Cranberry Orange Cookies

One year, my friend Valerie brought Cranberry Orange Cookies to share. I was immediately in love with the orange and cranberry flavor of these cookies, and couldn’t wait to try the recipe on my own. Winner! My friend Valerie is on the left in the photo below.

I got the recipe for the cranberry orange cookies from my friend Valerie, on the left.

I’ve made these yummy cranberry orange cookies a few times since then, and they never disappoint! They are easy to make and are DELICIOUS! The picture of the cookies I made isn’t the greatest at representing these wonderful treats, but trust me…they’re fantastic! Perfect for any time of the year! Have a great day!

Looking For More COOKIE Recipes?

You can find all of my cookie recipes in the Recipe Index, located at the top of the page. A few favorites include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe Adapted From:http://allrecipes.com/Recipe/Cranberry-Orange-Cookies/Detail.aspx?event8=1&prop24=SR_Thumb&e11=cranberry%20orange%20cookies&e8=Quick%20Search&event10=1&e7=Home%20Page   

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0 from 0 votes
Cranberry Orange Cookies
Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
 

Cranberry Orange Cookies are decadent yummy treats, flavored with cranberries, pecans, orange zest and juice, and topped with a simple orange glaze!

Category: Cookies
Cuisine: American
Keyword: cranberry orange cookies
Servings: 48 cookies (approx.)
Calories Per Serving: 121 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For cookies:
  • 1 cup butter , softened
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 1/2 teaspoons grated orange zest
  • 2 Tablespoons orange juice
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups dried cranberries
  • 1/2 cup pecans , chopped (can substitute walnuts, if desired)
For glaze:
  • 1 teaspoon grated orange zest
  • 3 Tablespoons orange juice
  • 1 1/2 cups confectioner's sugar (powdered)
Instructions
  1. Preheat oven to 375 degrees.

  2. In a large bowl, cream together the butter, granulated and brown sugars. Beat till smooth. Add egg, and mix till well blended. Add in 1/ 1/2 tsp. grated orange zest and 2 TBSP. of orange juice. Mix well.

  3. In separate bowl, whisk together flour, baking soda and salt; stir this into the orange mixture, a little at a time. Add dried cranberries and pecans. Stir in until well mixed and evenly distributed through the dough.

  4. Drop dough by rounded Tablespoonfuls onto ungreased baking sheets. Make sure to space cookies 2 inches apart. Bake at 375 degrees for 12-14 minutes or until edges turn golden. Remove cookies from oven. Let cool slightly, then remove cookies from baking sheets to wire racks to cool.

  5. While cookies are baking (or while they are cooling), in a small bowl mix together 1 tsp. grated orange zest, 3 TBSP. orange juice, and 1 1/2 cups confectioner's (powdered) sugar until completely smooth. When cookies have cooled, either spread or drizzle the glaze over the top of the cookies, then let them sit until glaze hardens. ENJOY!

Nutrition Facts
Cranberry Orange Cookies
Amount Per Serving (1 cookie)
Calories 121 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Cholesterol 13mg4%
Sodium 71mg3%
Potassium 22mg1%
Carbohydrates 19g6%
Sugar 13g14%
Vitamin A 125IU3%
Vitamin C 1mg1%
Calcium 6mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Cranberry Orange Cookies are decadent yummy treats, flavored with cranberries, pecans, orange zest and juice, and topped with a simple orange glaze!

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Dipped Gingersnaps

Chewy dipped gingersnaps, drizzled with (or dipped in) white and/or semi-sweet chocolate glaze are classic molasses cookies your family will love!Chewy dipped gingersnaps, drizzled with (or dipped in) white and/or semi-sweet chocolate glaze are classic molasses cookies your family will love!

This is one of my all-time favorite “go-to” cookie recipes: Dipped Gingersnaps! I ALWAYS make them at Christmas to give away to family and friends. We also end up making them year-round, because they are so easy and delicious!

These delicious molasses cookies are actually soft and chewy, so I’ve never really figured out why that have the word “snap” in them. Rather than waste any brain cells trying to figure it out, I’ve found it best to just go with it. I feel I’m better for it. Hooray for dipped gingersnaps!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How Many Dipped Gingersnaps Will This Make?

This recipe makes approximately 14 dozen dipped gingersnaps, which is a LOT. Never fear – you can easily half the recipe, if you’re not planning to feed an entire village, or eat them all by yourself.

These cookies also freeze very well, so I usually make the whole batch at once and then freeze some for another time. The molasses and ginger flavor permeates these delicious dipped gingersnaps!  If you choose to dip them in white chocolate icing or drizzle them with glaze, you won’t be sorry!

Dipped gingersnaps can also be drizzled with white chocolate icing as decoration.

Many Ways To Make Dipped Gingersnaps

I usually dip half of the cookie in a white chocolate icing, but they can also be drizzled with a light powdered sugar glaze or semi- sweet or white chocolate glaze. Both methods for either dipping or drizzling dipped gingersnaps are included in the printable recipe below.

Dipped Gingersnaps can be drizzled with chocolate and white chocolate icing.

You can even dip them in white chocolate, then give your kids some colorful sprinkles to add on top! Look at those cute dipped gingersnaps!

Dipped gingersnaps with sprinkles, on wire rack.

Whichever way you choose to decorate these delicious dipped gingersnaps, you will LOVE how they taste and how easy they are to make!  Hope you will give them a try. Thank you for stopping by, and I hope you come back soon. Have a GREAT day.

Looking For More COOKIE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of yummy cookie recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

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Recipe adapted from: Laura Kimball, via Taste of Home Magazine

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Dipped Gingersnaps
Prep Time
25 mins
Cook Time
12 mins
Total Time
37 mins
 
Chewy dipped gingersnaps, drizzled with (or dipped in) white and/or semi-sweet chocolate glaze are classic molasses cookies your family will love!
Category: Cookies
Cuisine: American
Keyword: dipped gingersnaps
Servings: 14 dozen
Calories Per Serving: 55 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups sugar
  • 1 1/2 cups vegetable oil
  • 2 eggs
  • 1/2 cup molasses
  • 4 cups all-purpose flour
  • 4 tsp. baking soda
  • 1 TBSP. ground ginger (powder)
  • 2 tsp. ground cinnamon
  • 1 tsp. salt
  • Additional sugar
For dipped cookies:
  • 2 pkgs. (12 oz. each) vanilla baking chips
  • 1/4 cup shortening (Crisco)
For drizzle-glaze cookies:
  • 2 cups powdered sugar
  • 1-2 tsp. warm water (or more till glaze is slightly thin)
  • 1 tsp. vanilla
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, combine sugar and oil; mix well. Add eggs, one at a time, beating well after each addition. Stir in molasses.
  3. In separate bowl, combine dry ingredients; gradually add to the creamed mixture and mix this very well.
  4. Shape dough into 3/4 inch balls (roll the dough between both hands to form a ball) and then roll the cookie ball in sugar (approx 1/3 cup, more or less) in a small bowl.
  5. Place cookies 2 inches apart onto ungreased cookie sheets.
  6. Bake at 350 degrees for 10-12 minutes, or until the cookie springs back when touched lightly. Remove cookies to wire racks to cool.
  7. When completely cooled, you can either dip the cookies or drizzle a thin glaze over them...whatever you prefer. ENJOY!
  8. For dipping: Melt the vanilla chips with shortening in a small pan over low heat. Dip the cookies half way into the mixture, shake or let the excess drip off. Place on waxed paper or foil-lined baking sheets to harden.
  9. For drizzle-glazing: In small bowl, mix powdered sugar, vanilla and warm water till you have a slightly thin glaze, adding more sugar to thicken or a touch more water to thin. Place cookies on foil to catch the glaze that might run off the cookies. Drizzle the glaze on top of cookies. Let harden.
Recipe Notes

Caloric calculation is based on one cookie, dipped halfway in white chocolate coating.

Nutrition Facts
Dipped Gingersnaps
Amount Per Serving (1 cookie)
Calories 55 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 2mg1%
Sodium 48mg2%
Potassium 31mg1%
Carbohydrates 9g3%
Sugar 6g7%
Vitamin A 5IU0%
Calcium 12mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chewy dipped gingersnaps, drizzled with (or dipped in) white and/or semi-sweet chocolate glaze are classic molasses cookies your family will love!

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