White Chocolate & Cranberry Cookies

Inspired by Sharon Czapary, a lovely neighbour

Divine and simple cookies to make, especially great to have on hand for the festive season.

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  • 3/4 cup/170g Unsalted Butter, at room temperature
  • 3/4 cup/150g Brown Sugar, packed
  • 1/4 cup/50g granulated sugar
  • 1 large Egg, at room temperature
  • 2 tsp Vanilla Extract
  • 2 cups/250g Dainty All-Purpose gluten free Flour
  • 1 tsp Cornstarch
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 3/4 cup/135g White Chocolate Chips
  • 1 cup/140g Dried Cranberries



Using an electric mixer, mix the butter and sugars until combined and creamy.


Beat in the egg and vanilla.


In a separate bowl whisk the flour, cornstarch, baking soda and salt.


Slowly mix the flour mix in with the wet mixture. The Dough will be thick and soft. Stir in the white chocolate chips and cranberries. Cover and refrigerate for an hour. (Chilling prevents the cookies from spreading).


Preheat the oven to 350F/180C.


Scoop the dough onto a baking sheet. You can flatten them if you like. Bake for 11-12 minutes.

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