Gluten Free White Chocolate Cranberry Cookies

These gluten free White Chocolate Cranberry Cookies, which are crispy on the edges and chewy in the middle, are sure to be a hit. Filled with dried cranberries, white chocolate chips, and a hint of brandy, they will become a year-round favorite.

Yield: 40 cookies

Prep Time: 15 minutes

Cook Time: 9 minutes

Total Time: 24 minutes

Ingredients Gluten Free White Chocolate Cranberry Cookies

• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 large egg
• 1 1/2 teaspoons brandy or rum extract
• 1 cup brown rice flour
• 1/2 cup potato starch
• 1/4 cup tapioca flour
• 1 teaspoon baking soda
• 1 teaspoon xanthan gum
• 1/2 teaspoon baking powder
• 3/4 cup gluten free white chocolate chips
• 1 cup dried cranberries (check for gluten)

Instructions Gluten Free White Chocolate Cranberry Cookies

1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until fully combined.
3. Beat in the egg and brandy extract, scraping down the bowl when necessary.
4. In a separate bowl, whisk together the remaining dry ingredients.
5. Stir the dry ingredients into the butter, sugar & egg mixture.
6. Mix in the white chocolate chips and cranberries.
7. Form the dough into balls consisting of about 2 teaspoons of dough. (I use my small cookie scoop for this). Roll the cookies into a ball using your hands, and place at least 2-inches apart on the prepared baking sheet.
8. Bake approximately 9-11 minutes in the preheated oven. For best results, take them out while they are still slightly doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.
9. Store cooled cookies in an airtight container.

Notes

These cookies freeze beautifully once they have baked. Remove them from the freezer at least 30 minutes before serving to let them defrost.