Gluten-Free Cranberry White Chocolate Chip Cookies



The holiday season is soon to be over, so I wanted to share a recipe that is a little more festive. Today I’m sharing my white chocolate cranberry cookies. I’ve finally perfected my cookies, and I couldn’t be happier with how these turned out. White chocolate and cranberry go together perfectly, and it’s a great cookie for the holiday season. These cookies are a perfect mix of sweet and tart. They are soft on the inside, and chewy on the outside, the perfect texture.



I set my butter out the night before I made my cookies, so it would be nice and soft, unfortunately my kitchen was cold, so it didn’t really soften. Whenever that happens I either wait longer for it to soften, or I melt it. The cookies usually turn out just fine when I melt the butter. After my butter was softened, I mixed it together with my vanilla, brown sugar, white sugar, and egg, until it was slightly fluffy. Then I added in my salt and baking soda. A little tip, don’t skip the salt, it completely changes the texture of the cookies. Then I started folding in my flour, making sure it was well combined. Once I was happy with the texture of the dough, I folded in my dried cranberries, and white chocolate chips.



Then, I did the most important step, I refrigerated the dough for 15 minutes. I never used to do this, but this is so key to getting that amazing soft and chewy texture. After that, I rolled out my dough into balls and placed them onto a parchment paper covered baking sheet. I rolled my dough into fairly large balls, because I wanted to make large cookies. I ended up with 12 large cookies using this method. I put my remaining dough back into the refrigerator, then I baked my cookies for 15 minutes, until they were a perfect golden brown color. I let my cookies cool completely, then I put them into an airtight glass container. I think putting the cookies into a container instead of leaving them out, helps to keep them fresh, and helps to keep them from getting stale.


Ingredients

1 stick softened, unsalted butter

½ cup brown sugar

½ white sugar

1 large egg

½ tsp salt

1 tsp baking soda

1 ½ cups all-purpose gluten-free flour (with xanthan gum)

1 tsp vanilla extract

¾ cup of white chocolate chips

¾ cup dried cranberries.

Instructions

  1. Preheat the oven to 350 F.

  2. Mix together the softened butter, brown sugar, white sugar, vanilla, and egg together with a handheld mixture until there are no lumps, and the mixture is slightly fluffy.

  3. Add the salt and baking soda, and mix together until smooth.

  4. Fold the gluten-free flour into the mixture until well combined.

  5. Add the white chocolate chips, and dried cranberries, and fold them into the mixture.

  6. Chill the dough for 15 minutes, then roll the dough into balls, and place them onto a parchment paper covered baking sheet.

  7. Put the remaining dough into the refrigerator, and then put the baking sheet with the cookies into the oven.

  8. Bake for 12-15 minutes until golden brown.

  9. Once the cookies are done, let them cool, then store them in an airtight container.

  10. Makes 12 large cookies.