Description
White Chocolate Cranberry Cookies are a perfect blend of sweet and tangy flavors, making them a favorite for any occasion.
Ingredients
Scale
- 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.