These amazing white chocolate cranberry cookies are decadent and rich. They are the cookies grown-ups love to eat.

At a party at my home, these were served along with several other cookies. The kids dove for the  Chocolate Mint Cookies, The Best Cherry Chocolate Cookies, Decadent Brownies, Chewy Oatmeal Cookies, or The Best Gluten-Free Chocolate Chips Cookies. But the adults all loved these cookies best. There is something tangy and sweet about the combination of cranberries and white chocolate that just makes you want more.

Making the Amazing White Chocolate Cranberry Cookies

I use any standard gluten-free one-to-one flour for my cookie baking. Usually, I use Namaste flour for cookies. I can get Namaste flour in bulk at Costco at a very reasonable price. But Measure for Measure by King Arthur flour works really well too. You can use any one-to-one gluten-free flour substitute you prefer.

For those that can eat gluten: simply use regular all-purpose flour in place of gluten-free flour in this recipe.

I tried these white chocolate chips for these cookies. They didn’t add a strong cream cheese flavor, just a little bit of a tang over regular white chocolate chips. We loved the difference and will use them again.

Be sure when making these cookies to cream the butter, sugar, eggs, and vanilla until it visibly lightens in color.

Don’t overbake the cookies — they will have a crunchy edge and a soft center when cooked just right.

Print

Amazing White Chocolate Cranberry Cookies

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 30

Ingredients

• ½ cup butter, room temperature (one stick)
• ½ cup brown sugar
• ½ cup sugar
• 1 tablespoon vanilla
• 1 egg
• 1 ½ cups gluten free 1:1 flour (or regular all-purpose flour)
• 1 ½ teaspoons baking soda
• ½ teaspoon baking powder
• 1 ¼ cup dried cranberries
• 1 ¼ cup white chocolate chips

Instructions

• Preheat oven to 375. Prepare three baking sheets with parchment paper.
• Combine butter and sugar until fluffy.
• Add the egg and vanilla. Beat until color visibly lightens, about 3-4 minutes.
• Add the baking soda, baking powder, and flour. Combine.
• Add the white chocolate and cranberries. Mix until combined.
• Scoop into tablespoon sized mounds on the cookie sheet, separating by several inches. Usually about 12 cookies to a sheet.
• Bake for 10 minutes. Let them cool on the pan for at least 10 minutes.

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