White Chocolate Cranberry Cookies are a perfect blend of sweet and tangy flavors, making them a favorite for any occasion. The white chocolate chips add a creamy, indulgent touch, while the dried cranberries add a tart, chewy texture. They bake up beautifully and taste yummy like a cookie should. If you love cranberries, be sure to try my Gluten-Free Cranberry Orange Muffins or my Gluten-Free Cranberry Orange Bread.
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These delicious cookies look very festive and are a perfect addition to your Christmas baking and cookie platters. These also freeze well, so they’re great to make ahead for parties and cookie trays.
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Ingredients
- Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.
- Buttery Spread: Country Crock Plant-Based Butter, Smart Balance, or your favorite brand.
- Dairy-Free White Chocolate Chips: Nestle Toll House Simply Delicious White Chocolate Morsels or Enjoy Life White Chips
- Cranberries: Ocean Spray’s Craisins Dried Cranberries
- The rest of the ingredients are sugar, brown sugar, egg, vanilla, baking powder, and baking soda.
Tips for baking cookies:
- When baking with gluten-free dough, it’s really helpful to use parchment paper or a silicone baking mat. These are the silicone baking mats I use with my baking, and they fit perfectly in my half-sheet baking pans. The gluten-free dough can be sticky, and using parchment paper or a silicone mat helps those cookies slide right off after baking. Plus, the clean-up is a breeze!
- Using a cookie scoop can help get your cookies evenly sized, and they really make it easy to dip out the dough.
- Bake the cookies for 12 minutes or until lightly browned. Remove from the oven. Leave the cookies on the pan for 3 minutes to finish baking and setting up. Place cookies on a wire rack to cool.
These cookies are sure to become a new family favorite.
More gluten-free cookies you’ll love:
And be sure to see my collection of 12 Gluten-Free Christmas Cookies!
White Chocolate Cranberry Cookies (Gluten-Free)
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 2 dozen 1x
- Category: Desserts
- Method: Oven
- Diet: Gluten Free
Description
White Chocolate Cranberry Cookies are a perfect blend of sweet and tangy flavors, making them a favorite for any occasion.
Ingredients
- ½ cup dairy-free butter, room temperature
- ¾ cup sugar
- ½ cup brown sugar, packed
- 1 egg
- 1 teaspoon vanilla
- 1 ¾ cup gluten-free flour mix
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup dried, sweetened cranberries
- ½ cup dairy-free white chocolate chips
Instructions
- Preheat the oven to 375°. Line cookie sheets with parchment paper or silicone mats.
- Using a stand mixer or a hand mixer, cream together the softened buttery spread, sugar, and brown sugar. Then add in the egg and vanilla. Mix together, scraping down the sides of the bowl when needed.
- In a separate bowl, whisk together the gluten-free flour, baking powder, and baking soda.
- Mix the dry ingredients with the wet ingredients until thoroughly combined. Use a spatula to fold in the cranberries and white chocolate chips.
- Place the cookie dough 2 inches apart on a cookie sheet using a cookie scoop or tablespoon.
- Bake for 12 minutes or until lightly golden. Let cookies stay on the cookie sheet for about 3 minutes before transferring to a wire rack to cool.
- When cool, store cookies in a cookie tin or resealable plastic bag.
Notes
To soften the buttery spread remove from the refrigerator about 10-20 minutes before using.
Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure that it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.
Cindy
This is the first time I made this type of cookie and I’m so glad I did. They’re so good!
Rebecca Turner
Yummy…I used palm shortening for the butter spread.