These gluten-free White Chocolate Cranberry Cookies are irresistibly crispy on the edges and chewy in the center. Packed with dried cranberries, creamy white chocolate chips, and a hint of brandy, they’re bound to be a year-round favorite!
Prep time
15
minutesCooking time
9
minutesIngredients
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg
1 1/2 teaspoons brandy or rum extract
1 cup brown rice flour
1/2 cup potato starch
1/4 cup tapioca flour
1 teaspoon baking soda
1 teaspoon xanthan gum
1/2 teaspoon baking powder
3/4 cup gluten free white chocolate chips
1 cup dried cranberries (check for gluten)
InstructionsÂ
- Preheat oven to 350°F and line cookie sheets with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until smooth and well combined.
- Add the egg and brandy extract, beating well and scraping down the sides as needed.
- In a separate bowl, whisk together the dry ingredients.
- Gradually add the dry ingredients to the butter mixture, stirring until just combined.
- Fold in white chocolate chips and dried cranberries.
- Using a small cookie scoop or about 2 teaspoons of dough, form dough into balls. Roll each ball gently with your hands and place them on the baking sheet, at least 2 inches apart.
- Bake for 9-11 minutes or until the edges are set but centers are still slightly soft. Remove from the oven and allow cookies to cool on the sheet for 1 minute, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container to keep them fresh. Enjoy!
Notes
- These cookies freeze wonderfully after baking. Just take them out of the freezer about 30 minutes before serving to let them thaw.
