Cranberry White Chocolate Cookies

Get ready to fall in love with these gluten free cookies from Pembroke Bakery! These festive cookies combine the creamy sweetness of white chocolate with a tangy burst of dried cranberries and Cranberry Medley Jam. Each bite delivers a perfect blend of tart and sweet, with the rich, buttery cookie base adding a cozy warmth. These cookies are the ultimate holiday treat—bright, merry, and sure to bring a little extra joy to your celebrations!

FOR THE COOKIE DOUGH: 180 g King Arthur Measure for Measure Gluten Free Flour

½ teaspoon baking soda + ½ teaspoon baking powder

1 teaspoon cornstarch

½ teaspoon sea salt

½ cup butter, room temperature. We love using Cabot.

100 g sugar + 100 g light brown sugar

2 teaspoon orange zest

1 teaspoon vanilla extract

1 egg, room temperature and preferably pasture-raised. We love to use local eggs from Birdsong Farm.

4 oz white chocolate chips

4 oz dried cranberries

4 teaspoons Blake Hill Cranberry Medley Jam plus a little extra of the for topping the cookie dough

FOR THE GLAZE: 1 cup Powdered sugar

2 tablespoons Blake Hill Cranberry Medley Jam

2 tablespoons Water + Pinch of sea salt

Cranberry Maple Medley Jam

$9.99

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Instructions

1

Preheat your oven to a toasty 375°F. Prepare baking sheets with parchment paper and set aside.

2

Mix King Arthur Measure for Measure Gluten Free Flour, baking soda, baking powder, cornstarch, and sea salt in a medium bowl. Give it a good stir and set aside.

3

In a small bowl, massage together the white sugar with the orange zest until fragrant. This releases the oils from the orange zest and infuses the sugar. It also helps give the dough a lovely warm color.

4

With either a standing or hand mixer, cream together butter and sugars until they’re best friends. This should take about 2-3 minutes.

5

Beat in the egg and vanilla extract until everything’s light and fluffy—about 1 minute should do it!

6

Gradually add your dry ingredients to the mix until everything’s well combined.

7

Stir in the white chocolate and cranberries until they’re evenly distributed.

8

Now here comes the fun part, plop four teaspoons of Cranberry Medley Jam throughout the bowl of dough. Gently fold the dough a few times. Don’t over-mix, we want to have a few ribbons of the delicious jam throughout the dough.

9

Here comes another fun part, lightly coat your cookie scoop with the Cranberry Medley Jam and scoop your cookie dough. This will give your cookie dough a thin beautiful jammy layer.

10

Pop them on the middle rack in your preheated oven and bake for 8-10 minutes until they’re a lovely light brown.

11

Allow cookies to completely cool. While cooling, whisk together all the delightful glaze ingredients. The thickness of the glaze is really a personal journey. Add extra powdered sugar or water to get your desired consistency.

12

Once your cookies are completely cooled, drizzle the jammy glaze on the cookies in whatever creative way you would like.

13

When the glaze is dry, you can store these festive beauties in an airtight container for up to 7 days. Enjoy!