Gluten Free White Chocolate Cranberry Cookies Recipe
These Gluten Free White Chocolate Cranberry Cookies are soft, chewy, and loaded with creamy white chocolate chips and sweet-tart dried cranberries. They’re perfect for holidays, gift-giving, or just a cozy snack with your afternoon tea. This recipe is easy to make, requires minimal prep, and will be a hit whether or not your guests follow a gluten-free diet.
🕒 Prep and Cook Time
- Prep Time: 15 minutes
- Chill Time: 30 minutes (optional but recommended)
- Cook Time: 10–12 minutes
- Total Time: 55–60 minutes
🍪 Intensity Level: Easy
This cookie recipe is super beginner-friendly! No fancy techniques, no gluten-based tricks—just wholesome ingredients and a mixing bowl. If you can cream butter and measure flour, you’ve got this in the bag.
📋 Ingredients
Makes about 24 cookies
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 and 1/2 cups gluten-free all-purpose flour (with xanthan gum)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup dried cranberries
- 3/4 cup white chocolate chips
Optional:
- Zest of 1 orange (for a citrus twist)
- 1/2 teaspoon cinnamon (for added warmth)
🍽 Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Use a hand mixer or stand mixer for best results—about 2–3 minutes on medium speed.
Step 3: Add Egg and Vanilla
Crack in the egg and pour in the vanilla extract. Mix again until fully incorporated. Scrape down the sides of the bowl if needed.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the gluten-free flour, baking soda, and salt. If you’re adding cinnamon or orange zest, mix them in now.
Step 5: Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture, mixing on low speed or by hand until no dry streaks remain. Don’t overmix—just until it forms a soft dough.
Step 6: Fold in the Good Stuff
Gently fold in the dried cranberries and white chocolate chips. You should have a thick, chunky dough at this point.
Step 7: Chill the Dough (Optional but Recommended)
Cover the dough with plastic wrap and refrigerate for 30 minutes. This helps prevent spreading and gives you chewier cookies.
Step 8: Scoop and Bake
Use a cookie scoop or tablespoon to scoop balls of dough (about 1.5 tablespoons each) and place them on your prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden and the centers are just set. The cookies will continue to bake slightly on the sheet after removal.
Step 9: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or store for later!
🧊 Storage Tips
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezer: Freeze baked cookies for up to 2 months, or freeze the dough balls for a quick bake-later treat.
🥣 Recipe Notes & Variations
- No Xanthan Gum in Flour? Add 1/2 teaspoon to your dry ingredients.
- Make it Vegan: Use vegan butter, egg substitute, and dairy-free white chocolate chips.
- Cranberry Swap: Try dried cherries, blueberries, or chopped dried apricots.
- Texture Tip: Want crispier edges? Flatten the dough slightly before baking.
🧾 Nutrition Information (Per Cookie)
Estimated for 1 cookie (based on 24 total):
- Calories: 135
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 15mg
- Sodium: 60mg
- Carbohydrates: 18g
- Sugar: 11g
- Protein: 1g
- Gluten-Free: Yes
- Nut-Free: Yes (if your chocolate chips are nut-safe)
💬 Frequently Asked Questions
Can I use coconut oil instead of butter?
Yes, you can substitute refined coconut oil for a dairy-free option. Note: the flavor and texture will slightly change, and the cookies might spread more.
Do I need to chill the dough?
Chilling isn’t mandatory, but it makes the cookies thicker and chewier with better flavor development. If you’re short on time, you can skip it.
Can I make these cookies ahead of time?
Absolutely! Make the dough up to 48 hours ahead and keep it in the fridge. Just let it sit at room temp for 10 minutes before scooping and baking.
🎉 Perfect For
- Holiday cookie swaps
- Gluten-free dessert trays
- Gifting in cookie tins
- Coffee or tea time treats
- Weekday baking with kids
📌 Final Thoughts
This Gluten Free White Chocolate Cranberry Cookies Recipe is the kind of treat that nobody will guess is gluten-free. The cookies come out soft in the middle, slightly crisp on the edges, with just the right amount of sweetness and a delightful burst of tangy cranberries in every bite. Whether it’s Christmas or just a chill Thursday night, these cookies bring pure joy.
