- Makes 40 cookies
- Prep Time 15 min
- Cook Time 12 min
- 1 cup sugar, divided
- 3/4 cup I Can’t Believe It’s Not Butter!® Original Spread
- 1 large egg
- 1/2 tsp. vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 cup white chocolate chips
- 1/4 cup dried cranberries
- 1 Tbsp. chopped crystallized ginger
- 1 Tbsp. grated orange peel
Preheat oven to 375°. Put 3 tablespoons of the sugar in small bowl; set aside. Beat I Can’t Believe It’s Not Butter!® Spread with remaining sugar in large bowl with electric mixer until light and fluffy, about 2 minutes. Beat in egg and vanilla, scraping sides occasionally, until blended. Gradually beat in flour, baking powder and baking soda just until blended. Stir in white chocolate chips, cranberries, ginger and orange peel.
Shape dough into 1-inch balls and arrange 3-inches apart on ungreased baking sheets. Dip bottom of glass into water, then reserved sugar and gently press onto balls to flatten to about 2-inch circles.
Bake 12 minutes or until edges are lightly golden. Cool 2 minutes on wire rack; remove from sheets and cool completely.