Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper. This step is crucial for preventing sticking and ensuring your cookies bake evenly.
- In a medium bowl, whisk together the gluten-free all-purpose flour blend, baking soda, and salt. This ensures that the leavening agent and salt are evenly distributed throughout the flour, leading to consistent cookie texture.2 ¼ cups gluten-free all-purpose flour blend, 1 teaspoon baking soda, ½ teaspoon salt
- In a large bowl, using an electric mixer or a stand mixer with a paddle attachment, cream together the softened unsalted butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.1 cup unsalted butter, ¾ cup granulated sugar, ¾ cup packed light brown sugar
- Beat in the two large eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until just combined. Ensure the eggs are fully incorporated before moving to the next step.2 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; overmixing can lead to tough cookies.2 ¼ cups gluten-free all-purpose flour blend, 1 teaspoon baking soda, ½ teaspoon salt, 1 cup unsalted butter, ¾ cup granulated sugar, ¾ cup packed light brown sugar, 2 large eggs, 1 teaspoon vanilla extract
- Gently fold in the white chocolate chips and dried cranberries using a spatula or wooden spoon until evenly distributed throughout the dough. Reserve a few chocolate chips and cranberries to press onto the tops of the cookies before baking for a more professional look.1 ½ cups white chocolate chips, 1 cup dried cranberries
- Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. If you reserved some chips and cranberries, gently press them onto the tops of the cookie dough balls now.1 ½ cups white chocolate chips, 1 cup dried cranberries
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers still look slightly soft. Gluten-free cookies can sometimes appear done slightly before they actually are, so keeping an eye on them is key to achieving that perfect chewy texture.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This resting period allows the cookies to set properly and prevents them from falling apart.
Notes
Once completely cooled, airtight containers are your best friend. Store the cookies in an airtight container at room temperature for up to 3-4 days. For best results, a slice of bread can be added to the container to help maintain a soft texture.
