These gluten free White Chocolate Cranberry Cookies, which are crispy on the edges and chewy in the middle, are sure to be a hit. Filled with dried cranberries, white chocolate chips, and a hint of brandy, they will become a year-round favorite.
I first made this recipe probably 15 years ago. Our local radio station used to host a holiday cookie baking contest, and I entered a gluten-filled version of these cookies and won.
Once I had to start eating gluten free due to a Celiac diagnosis, one of the first recipes I converted to gluten free was these cookies. They have been a part of my Christmas cookie baking ever since.
I feel that the ingredient that really brings these cookies over the top is the brandy extract. I’ve made them without before, and although they are still a good cookie, the brandy extract really adds something special.
However, this year I have had a dickens of a time trying to find brandy extract. I searched every grocery store I came across both locally and in the US, and no one carried it. So this year, I will be using rum extract instead. It still adds that flavor that brings these cookies to the next level.
Can I use brandy or rum instead of the extract?
I would really encourage you to find brandy or rum extract to make these cookies. Using the same amount of actual brandy or rum will not give you the flavor you get from an extract, and if you add more, the consistency of your dough will change. So I would not recommend using brandy or rum in place of the extract.
Looking for more gluten free cookies to enjoy? Here are some of my favorites:
- Gluten Free Candy Cane Kiss Cookies
- Gluten Free Whipped Shortbread Cookies
- Easy Gluten Free Rolled Sugar Cookies
- Gluten Free Gingerbread Cookies
- Fudgy Gluten Free Chocolate Crinkle Cookies
Gluten Free White Chocolate Cranberry Cookies recipe:
Gluten Free White Chocolate Cranberry Cookies
These gluten free White Chocolate Cranberry Cookies are one of my favorite cookies. A soft, chewy cookie filled with cranberries, white chocolate chips, and a brandy flavor.
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons brandy or rum extract
- 1 cup brown rice flour
- 1/2 cup potato starch
- 1/4 cup tapioca flour
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum
- 1/2 teaspoon baking powder
- 3/4 cup gluten free white chocolate chips
- 1 cup dried cranberries (check for gluten)
- Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until fully combined.
- Beat in the egg and brandy extract, scraping down the bowl when necessary.
- In a separate bowl, whisk together the remaining dry ingredients.
- Stir the dry ingredients into the butter, sugar & egg mixture.
- Mix in the white chocolate chips and cranberries.
- Form the dough into balls consisting of about 2 teaspoons of dough. (I use my small cookie scoop for this). Roll the cookies into a ball using your hands, and place at least 2-inches apart on the prepared baking sheet.
- Bake approximately 9-11 minutes in the preheated oven. For best results, take them out while they are still slightly doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.
- Store cooled cookies in an airtight container.
These cookies freeze beautifully once they have baked. Remove them from the freezer at least 30 minutes before serving to let them defrost.
Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Originally posted December 2008. Recipe and images updated November 2019.
These look delicious, Jeanine. My list of “must bakes” is getting longer, thanks to you! I hope to buckle down and do some serious baking this weekend and these will definitely be on the list.
Iris, are you Christmas baking yet, or just baking? I'm hoping to start my Christmas baking, but this being my first xmas with a GF diet, I'm not sure what I'm all going to be baking yet. Do I do stuff we can all enjoy, stuff that they can enjoy, or a wee bit of both. I'm thinking some regular & some Gf…
Any good tried & true recipes you've got for Christmas baking yet?? Send them to me!! lol
Maureen "Hold The Gluten" says
Congrats on successfully making these gluten free!! They look fantastic 🙂 I am excited about baking a ton of GF cookies this month — and maybe even sharing some – ha ha.
OK. These are a definite hit here. I made them this morning and can’t keep my husband and daughter out of them! I’ll be serving them at a party here tomorrow night and know I’ll be asked for the recipe. Thanks again.
So far I haven’t tried too many other GF Christmas recipes, other than the GF ginger snaps. I do make my regular cookie press spritz recipe with GF flour, and those always turn out. Seems anything that’s mostly butter does!
Maureen – are you going to share with ME????? 🙂
Iris, I'm so glad that your family gave these the thumbs up. I've always loved the cranberry/white chocolate combo, and was so thrilled that these made great GF cookies. Now I need to buy more dried cranberries & white chocolate chips…I'll have to freeze the next batch so they stay longer. 😉
These are amazing cookies! I substituted the brandy for almond/vanilla extract and added a 1/4th cup of soy flour for texture. My non-celiac friend tried one and said it tastes like a normal gluten cookie!
Thanks for the lovely recipe!
Yeah! It passed the test then. 🙂 Glad to hear that it is something you can all enjoy!
Absolutely amazing! The most fluffy gluten free cookies I have made (a relative newbie). Next year I shall bake more and freeze, and not bake separate cookies for those who can/can not eat gluten. Thank you! FYI I used egg substitute x 2.
I just made this for the holidays and they are a hit! Delicious and you can barely tell they are gluten free! Thank you for the recipe.
Kathy Chopee says
I always get excited when I see a recipe has arrived from my favourite Gluten Free guru!! Always love reading your posts and your photos are beautiful. Going to be making these cookies for Christmas for sure.
And just to let you know…. I just checked Amazon.ca and they a number of Brandy extracts available. Maybe they carry the one you need?
Anyways many thanks for making my Gluten Free journey so much more enjoyable!!.
Jeanine Friesen says
Aw, thanks Kathy! I love these cookies, I hope you do too! I actually had added the brandy extract to my cart, just don’t have enough in my cart to make it worthwhile to order yet. lol
Jeanine lately I’ve been ordering all of my Gluten Free baking needs from Amazon.ca. So convenient!! I really like the Wild Tusker brand of Organic Coconut flour that they carry.
I’ve been trying to incorporate more coconut flour into my baking as it’s so much healthier than plain old rice flour and allows for some guilt free indulgence lol! I’ve found in many recipes I can substitute coconut flour for the rice flour- 1/2 the amount seems to work well without compromising the taste or texture of the original. Always a bit of a risk but that’s the fun of Gluten Free baking!
I’ve just placed an order on Amazon and included the Clubhouse Brandy extract so I can make these amazing cookies.
Kathy C says
Just to let you know that I saw the Brandy extract at the Bulk Barn on Regent Av in Winnipeg last week.
Going to make these cookies today!
Blessings to you and yours at this wonderful time of year.
Can you use already put together gluten free flour or does it need to be all separate?
Jeanine Friesen says
You can probably get away with using an all purpose blend to bake cookies. If the blend contains xanthan gum, omit that as well. You can read about my thoughts on all purpose blends here: https://www.faithfullyglutenfree.com/substitutions-all-purpose-gluten-free-flour/