Two holiday favorites come together with our sugar cookie recipe, creating a dessert that's both sweet and tart.
Allergy Friendly + Gluten Free + Vegan - White Chocolate Cranberry Cookies
2 cups Hungry Harry's All-Purpose Flour Blend
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup granulated sugar
3 tablespoons powdered sugar
1/2 cup coconut oil or vegetable shortening, softened, not melted
2 eggs or 2 egg replacers, lightly beaten
1 1/2 teaspoon gluten-free vanilla extract
1/2 cup allergy-friendly white chocolate chips
1/2 cup dried cranberries
Preheat your oven to 350°F. 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 well distributed. The dough will be thick and 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 for 6 - 8 minutes, until the edges just barely start to brown.