Gluten Free White Chocolate Cranberry Cookies

With crisp edges and a soft, chewy center, these gluten free white chocolate cranberry cookies make a fun and festive holiday cookie!

Prep:
10
minutes
Cook:
10
minutes
TOtal:
60
minutes

Ingredients

  • 1 stick of butter, softened
  • 1/2 c. brown sugar
  • 1/4 c. sugar
  • 1 tsp. vanilla
  • 1 egg + 1 egg yolk
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 1/4 c. gluten free flour blend
  • 1/2 - 3/4 c. white chocolate chips
  • 1/2 - 3/4 c. dried cranberries

Instructions

  • In a large mixing bowl, cream the butter, brown sugar, and sugar. Then, beat in the vanilla, egg, and egg yolk. Next, beat in the baking soda, salt, and gluten free flour blend. Finally, stir or fold in the white chocolate chips and dried cranberries.
  • Next, cover and refrigerate the dough for at least 30 minutes.
  • Preheat the oven to 350 degrees.
  • Spoon cookie dough onto parchment-lined baking sheets. For uniformity, use a cookie scoop or roll the dough into balls. Then, bake for 8-10 minutes, until golden brown.
  • Allow the cookies to cool on the baking sheet. Then, remove and place on a wire rack to cool completely.