Gluten Free & Allergy Friendly White Chocolate Cranberry Cookies

Two holiday favorites come together with our sugar cookie recipe to create a cookie that's both sweet and tart.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 30 2" cookies


3/4 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup granulated sugar
3 tablespoons confectioner's sugar
1/2 cup coconut oil or vegetable shortening, soft but not melted
2 eggs, lightly beaten, or 2 egg replacers
1 1/2 teaspoon vanilla extract
1/2 cup allergy friendly white chocolate chips
1/2 cup dried cranberries

How To

Preheat your oven to 350°. Combine all the dry ingredients in a bowl and whisk. Add the oil, egg, and vanilla, and mix to combine. Add the cranberries and white chocolate and mix until just combined. The dough will be thick/stiff – you can squeeze it together with your hands to bring it all together.

Scoop the dough onto a sheet tray lined with parchment paper. Bake at 350 degrees for about 6 to 8 minutes until just barely starting to brown on the edges.