White Chocolate Cranberry Cookies are a tasty, chewy alternative to the classic chocolate chip cookie.

 

The dried cranberries add a nice pop of colour for the holiday season.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make these white chocolate cranberry cookies, I started by dumping some Golden Crisco, light brown sugar and granulated sugar into a large mixing bowl.

I used an electric mixer to cream these ingredients together.

Then I added an egg, some orange juice and vanilla extract to the bowl.  

I continued mixing with the electric mixer.

Then I added some Bob’s Red Mill Gluten Free all purpose flour blend, salt, baking soda and xanthan gum to the bowl. 

I mixed with the electric mixer until all of the ingredients were fully combined.

Then I added some white chocolate chips and dried cranberries to the bowl.

I used a rubber spatula to stir the white chocolate chips and cranberries into the cookie dough.

Then I used a 1 tbsp scoop to drop the cookie dough onto a parchment paper lined baking sheet leaving at least two inches between the balls.

I placed the baking sheet in the oven and baked the cookies until they were golden brown around the edges.

I removed the baking sheet from the oven and allowed the cookies to cool on the pan for a couple minutes.

Then I used a spatula to transfer them to a cooling rack to finish cooling off.

These White Chocolate Cranberry Cookies are super chewy and loaded with white chocolate chips and dried cranberries.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Cookies Recipes You Will Enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make these White Chocolate Cranberry Cookies:

• 2/3 cup Butter Flavoured Crisco
• 3/4 cup light brown sugar
• 1/2 cup granulated sugar
• 1 egg, large
• 2 tbsp orange juice
• 1 tsp vanilla extract
• 2 cups Bob’s Red Mill Gluten Free All Purpose Flour Blend
• 1 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp xanthan gum
• 1 cup white chocolate chips
• 3/4 cup dried cranberries

How to Make White Chocolate Cranberry Cookies:

1. Preheat oven to 350F.
2. Dump Crisco, brown sugar and granulated sugar into a large mixing bowl.
3. Cream the ingredients together using an electric mixer until no large lumps remain.
4. Add the egg, orange juice and vanilla extract to the bowl. Continue mixing with the electric mixer.
5. Add flour, salt, baking soda and xanthan gum to the bowl. Mix with the electric mixer until ingredients are fully combined.
6. Add the white chocolate chips and dried cranberries to the bowl. Use a rubber spatula to stir the white chocolate chips and dried cranberries into the cookie dough.
7. Drop dough onto a parchment paper lined cookie sheet using a 1 Tbsp scoop or roll cookie dough into balls approximately one inch in diameter and place on baking sheet leaving at least two inches between the balls.
8. Place the baking sheet in the oven and bake the cookies until they are golden brown around the edges. 10-12 minutes.
9. Remove the baking sheet from the oven and allow the cookies to cool on the pan for a couple minutes before using a spatula to transfer them to a cooling rack on the counter to finish cooling off.
10. Serve and enjoy!