Gluten Free White Chocolate Cranberry Cookies

These gluten free white chocolate cranberry cookies are one of my favorite cookies to bake every fall and winter. They come together with a simple list of pantry staples, and the combination of sweet white chocolate and tart dried cranberries makes them feel a little more special than a classic chocolate chip cookie.

The dough mixes up quickly with a hand or stand mixer, and there is no need to chill it before baking, so you can go from mixing bowl to oven in just a few minutes.

One of my favorite parts of this recipe is the white chocolate chips. My favorite are from Trader Joe's, though I do not have one nearby, so I stock up whenever I can. A good quality white chocolate chip really does make a difference here.

These cookies bake up soft in the center with slightly golden edges, and the dried cranberries add just the right amount of tartness to balance out the sweetness. They are one of my go to cookies for holiday cookie trays and gifting.

If you are looking for more cranberry recipes try my Gluten Free Cranberry Orange Muffins, my Gluten Free Slow Cooker Cranberry Meatballs, my Frozen Cranberry Margarita Mocktail or my Gluten Free Orange Cranberry Cake.

You can find all of my cookie recipes here: Gluten Free Cookie Recipes

Why You'll Love This Recipe

• Ready in about 35 minutes with no dough chilling required
• Made with simple pantry staples
• Perfectly soft and chewy with golden edges
• Freezer friendly, so you can make a batch ahead for the holidays
• A sweet and tart combination of white chocolate chips and dried cranberries in every bite

Ingredient Notes and Swaps

A few notes on what goes into this recipe.

• Gluten free flour: I use Gluten Free Bob's Red Mill 1 to 1 or Gluten Free King Arthur Measure for Measure for this recipe. Both already contain xanthan gum, so there is no need to add any extra.
• White chocolate chips: A higher quality chip holds its shape better in the oven and gives the best flavor.
• Cranberries: If you are not a fan of dried cranberries, dried cherries or golden raisins work well in their place.

Tips for the Best Texture

This dough comes together quickly and does not require chilling before baking. That said, a few tips can help you get the exact texture you are going for.

• If you want a thicker cookie with less spread, chill the dough for 20 to 30 minutes before baking. Since this recipe uses melted butter, chilling gives it a chance to firm back up.
• Avoid over mixing once the flour is added. Mixing just until combined keeps the texture soft and tender.
• Pull the cookies out of the oven when the edges are set but the centers still look a little soft. They will continue to firm up as they cool on the pan.

Fun Ways to Customize This Recipe

• Fold in a half cup of chopped macadamia nuts or pecans for extra crunch
• Add the zest of one orange for a bright, citrusy twist
• Swap the white chocolate chips for dark chocolate chips for a different flavor combination

Frequently Asked Questions

Supplies

White Chocolate Cranberry Cookies Ingredients

• Unsalted Butter
• Brown Sugar
• Granulated Sugar
• Vanilla Extract
• Eggs
• Gluten Free Flour
• Baking Soda
• Baking Powder
• Dried Cranberries
• White Chocolate Chips

Instructions

Preheat oven to 350 degrees.

In a mixing bowl whisk together the flour, baking soda, and baking powder. Set aside.

In a mixer blend together the melted butter, brown sugar, granulated sugar, vanilla and eggs until smooth. Add the dry mixture ½ cup at a time until combined. Don't over mix!

Add the cranberries and white chocolate chips. Mix until just combined.

Using a cookie scoop or a tablespoon place dough on parchment lined cookie sheet. A dozen cookies will fit on a regular size cookie sheet. 

Bake cookies at 350 degrees for 15 minutes or until slightly browned.

Move to a cooling rack to cool completely before storing in an air tight container.