These soft and chewy white chocolate cranberry cookies are such a delicious treat to make around the holidays, or any time of the year!
I don’t know about you, but I love adding white chocolate chips in my cookies. I’ve actually been doing it more and more lately, it seems, with my apple pie cookies and my red velvet cookies. But this time, we’re going with a classic combination: white chocolate cranberry.
I just think there’s something about that sweet + tangy flavor combo, especially when you put it into soft and chewy cookie form. The dried cranberries balance out all of the sweetness you’re getting from the white chocolate. So you basically get the best of both flavors in every single bite!
It goes without saying that this is an especially festive cookie this time of year, but you really don’t need to limit yourself… go ahead and enjoy this white chocolate cranberry cookie recipe year-round! Why not?
But if you are baking up a storm this holiday season, and thinking about doing a Christmas cookie swap (do people still do that?) then this white chocolate cranberry cookie recipe is a great option.
So the next time you’re at the grocery store, be sure to grab a bag of white chocolate chips + dried cranberries. You won’t regret it 😉
Why You’ll Love These White Chocolate Cranberry Cookies…
- These cookies have got that perfect texture, as far as I’m concerned. They’re SO soft in the center but slightly chewy around the edges.
- This recipe is honestly super easy. Truly. And there’s no chill time involved! So the whole process should take you less than 30 minutes.
- If you’re looking to make easy and soft gluten free cookies, but want to switch it up from the usual chocolate chip or sugar cookie recipe, this one is a great option!
What You’ll Need…
- The dry ingredients: flour + baking soda + salt.
- The flavor: two types of sugar + vanilla extract.
- The fat: unsalted butter.
- Instead of eggs: Bob’s Red Mill Egg Replacer.
- Add in: white chocolate chips + dried cranberries.
How To Make White Chocolate Cranberry Cookies From Scratch…
To make my extra soft white chocolate cranberry cookies, start by combining your dry ingredients in a small bowl. Give that a good whisk and set aside for now.
Next, using your mixer, cream the butter with both sugars. I love the added softness we get from the brown sugar here, in addition to the rich flavor. I used light brown sugar but you can use dark brown if that’s all you have. Add in the egg replacer and vanilla extract.
You know the drill — now we’re just going to add the dry ingredients into the wet ingredients, give that a good mix to incorporate, then stir in your white chocolate chips and dried cranberries.
Roll your cookie dough into balls and bake on 350ºF for about 8 minutes. Leave them on the baking sheet for 10 minutes before attempting to move them to a cooling rack. This will help them set and stop them from falling apart on you. And that’s it!
White Chocolate Cranberry Cookies – Gluten Free, Eggless
- 1 ½ cups (222g) gluten free flour blend
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter room temperature
- ½ cup (100g) granulated sugar
- ¼ cup (50g) brown sugar packed
- 1 tablespoon Bob's Red Mill Egg Replacer mixed with 2 tbsp water
- ½ teaspoon vanilla extract
- ½ cup (85g) white chocolate chips
- ⅓ cup (40g) dried cranberries
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk the flour, baking soda, and salt together. Set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with both sugars until smooth. Mix in the prepared egg replacer and vanilla extract. Add the dry ingredients and mix on low speed until combined.
- Using a rubber spatula, gently fold in the white chocolate chips and dried cranberries. Roll dough into balls and arrange on baking sheet, a couple of inches apart. Bake for 8-10 minutes. Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire cooling rack.
Be sure to follow the instructions on the package of Bob’s Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
Did you make my white chocolate cranberry cookies? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!