White Chocolate Cranberry Gluten-Free Cookies (Print Version)
Chewy gluten-free cookies studded with white chocolate chips and dried cranberries for a perfect sweet-tart balance.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups gluten-free all-purpose flour blend (with xanthan gum)
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup packed light brown sugar
07 - 1/4 cup granulated sugar
08 - 2 large eggs
09 - 1 teaspoon pure vanilla extract
→ Mix-Ins
10 - 1 cup white chocolate chips
11 - 3/4 cup dried cranberries
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together gluten-free flour, baking soda, baking powder, and salt until well blended.
03 - In a large bowl, beat softened butter, brown sugar, and granulated sugar together until creamy and light, approximately 2 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract until fully incorporated.
05 - Gradually add dry ingredients to wet mixture, mixing until just combined. Avoid overmixing to prevent tough cookies.
06 - Gently fold white chocolate chips and dried cranberries into dough using a spatula until evenly distributed.
07 - Scoop tablespoon-sized dough balls onto prepared baking sheets, leaving approximately 2 inches of space between each cookie.
08 - Bake for 10 to 12 minutes until edges are lightly golden and centers appear set.
09 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely before serving.
# Expert Advice:
01 -
- The texture is incredibly soft and chewy, nobody will guess they're gluten-free
- White chocolate and cranberries create the perfect sweet-tart balance
- These cookies freeze beautifully, so you can always have homemade treats ready
02 -
- Overbaking is the enemy—these continue cooking on the hot baking sheet after removal
- Your flour blend must contain xanthan gum or the cookies will crumble apart
- Room temperature ingredients prevent the dough from separating and ensure even baking
03 -
- Chill the dough for 30 minutes if your kitchen is warm to prevent spreading
- Weigh your flour instead of measuring cups for perfectly consistent results