These gluten-free cranberry white chocolate chip cookies are simply magical. The tart cranberries paired with the sweet white chocolate encased in buttery, chewy dough is enough to send you into a cookie coma.
These gluten-free white chocolate cookies are the perfect way to sweeten your holiday celebrations! Whether you’re hosting a festive cookie exchange, surprising your friends and family with homemade gifts, or simply indulging in a sweet moment of self-care, these cookies are your ticket to spreading holiday cheer.
- Unsalted Butter: Butter is a key player in this cranberry white chocolate chip cookie recipe. It provides flavor, moisture, and richness to the cookies.
- Sugar: I used real sugar for these cookies. (These cookies will be shipped to my family, who are not the biggest fans of sugar-free sweeteners.) Brown sugar and white sugar sweeten the cranberry white chocolate chip cookies. Brown sugar adds moisture, chewiness, and a subtle caramel flavor. Feel free to use your favorite granular white sugar-free sweetener instead of granulated sugar and coconut sugar or a brown sugar substitute instead of brown sugar.
- Vanilla Extract: Vanilla extract enhances the flavor profile of the cookies, adding a sweet, aromatic depth to the cookies.
- Eggs: Eggs are a binding agent. They help to hold the cookie dough together. They also add structure and moisture to the cookies.
- Gluten-Free All-Purpose Flour: Gluten-free flour serves as the base for the cookie dough. It replaces traditional wheat flour and ensures that individuals with gluten sensitivities can enjoy these delightful treats. Make sure you use a gluten-free flour blend that has xanthan gum. Xanthan gum helps mimic the elasticity gluten provides in regular flour. If your gluten-free flour blend is xanthan gum-free, whisk 1/2 teaspoon of xanthan gum into the dry ingredients.
- Cornstarch: Cornstarch gives the cookie a tender, softer texture.
- Baking Soda: Baking soda is a leavener. It helps the cranberry white chocolate chip cookies rise and become light and fluffy.
- Salt: Salt balances out the sweet flavor of the cranberry white chocolate chip cookies.
- Dried Cranberries: Dried cranberries add a burst of tartness and chewiness to the cookies, balancing the sweet white chocolate chips.
- White Chocolate Chips: White chocolate chips give the cookies a sweet flavor, creating a delightful contrast to the tartness of the cranberries.
How To Make Gluten-Free Cranberry White Chocolate Chip Cookies
Mix the gluten-free all-purpose flour, cornstarch, baking soda, and salt in a bowl until combined.
Put the butter, brown sugar, and white sugar in a large bowl. Beat with a hand mixer for 2-3 minutes until light and fluffy. You can also make the cookies in a stand mixer using the paddle attachment.
Mix in the eggs one at a time until combined. Mix in the vanilla extract.
Add the gluten-free flour mixture and mix until combined.
Next, mix in the dried cranberries and white chocolate chips. Cover the cranberry white chocolate chip cookie dough with plastic wrap and place it in the fridge for at least 1 hour or overnight.
Set your oven to 350°F and let it preheat.
Remove the cranberry white chocolate chip cookie dough from the fridge and unwrap it. Scoop the cookie dough onto 2 parchment-lined baking sheets using a 1-2 tablespoon cookie scoop, placing each cookie to 1 1/2 inches apart.
Bake the cranberry white chocolate chip cookies for 8-10 minutes until slightly golden.
Let the cranberry white chocolate chip cookies cool on the baking sheets for 8-10 minutes. Place them on a cooling rack to cool.
Tips For Making Gluten-Free Cranberry White Chocolate Chip Cookies
- Use room temperature ingredients. Room-temperature eggs and butter do make a difference! It’s easier to mix room-temperature butter and eggs into the cookie dough. Your butter and eggs should sit out for about 30 minutes to an hour before making the cookies.
- Use a cookie scoop. Using a cookie scoop ensures the cookies are the same size. It also makes it easier to scoop the cookies on the baking sheets. I used a 3-tablespoon cookie scoop because I wanted larger cookies. However, you can use a 1-2 tablespoon cookie scoop, depending on how small or large you want your cookies to be.
- Chill the cookie dough. Chill the cranberry white chocolate chip dough for at least 1 hour or overnight. This makes the cookie dough easier to handle and prevents cookies from spreading excessively during baking.
While cranberry white chocolate chip cookies are delicious, there are a few ways you can make them even better.
- Nuts: Add 1/3 cup of pecans, walnuts, or almonds for a crunchy, nutty touch. Toast the nuts before adding them to the cookie dough to enhance their richness.
- Orange Zest: Add the zest of 1 small orange to the cookie dough for a citrusy twist. The bright and zesty flavor pairs wonderfully with cranberries and white chocolate.
- Spices: Infuse warm spices like cinnamon, nutmeg, or a hint of cardamom into the dough to create a spiced version of your cookies. These cozy spices complement the holiday season.
- Coconut: Mix in shredded 1/4 cup of coconut for a tropical touch. The sweet and chewy coconut adds an extra layer of texture and flavor.
- Chai Spice: Infuse the dough with chai spice, incorporating flavors like cinnamon, cardamom, ginger, and cloves for a sophisticated and aromatic cookie.
Can I use fresh cranberries in place of dried ones in the cookie recipe?
You can use fresh cranberries to make these cranberry white chocolate cookies. However, they will add extra moisture to the dough. If using fresh cranberries, consider chopping them finely and adjusting the quantity to 1/3 or 1/2 cup to prevent excessive moisture from ruining the cookies. Additionally, you may need to add 1/4 cup of gluten-free flour to help offset the excess moisture.
Can I substitute other types of chocolate in place of white chocolate chips?
Absolutely! You can experiment with milk chocolate, dark chocolate, or even a combination of both to create your desired flavor profile.
Can I freeze the cranberry white chocolate chip cookie dough for later use?
Yes, you can freeze the cranberry white chocolate chip cookie dough for later. Scoop the cranberry white chocolate chip dough onto a baking sheet, freeze for 3-4 hours until solid, and then transfer the cookies to a freezer bag. When ready to bake, place the frozen cranberry white chocolate chip cookies on a baking sheet and bake as usual, adding a couple of minutes to the baking time.
Storing The Cookies
Store these gluten-free cranberry white chocolate cranberry cookies in an airtight container for 3-5 days. You can also store cookies in a Ziploc bag in the freezer for 1-2 months.