Gluten Free White Chocolate Cranberry Cookies
These gluten free white chocolate cranberry cookies are soft-baked, chewy, and make the perfect holiday cookie!
Ingredients
- 1/2 c. butter, softened
- 1/2 c. brown sugar
- 1/4 c. granulated sugar
- 1 tsp. vanilla
- 1 egg + 1 egg yolk
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 1/4 c. gluten free flour blend
- 1/2 c. white chocolate chips
- 1/2 c. dried cranberries
Instructions
- In a large mixing bowl, cream the butter, brown sugar, and granulated sugar. Next, beat in the vanilla, egg, and egg yolk. Then, beat in the baking soda, salt, and flour. Stir in the white chocolate chips and dried cranberries. Cover and refrigerate dough for at least 30 minutes.
- Preheat the oven to 350 degrees.
- Scoop dough, about 1.5 Tbsp. of dough per cookie, onto lined baking sheet. Place at least 2 inches apart. Bake for 10-13 minutes, until beginning to brown. Allow to cool on the baking sheet before moving.