Gluten Free cranberry pistachio cookies

Step 1

Line a cookie sheet with parchment paper, or a reusable silicone mat.

Step 2

In a large bowl, cream butter and sugar, white and brown sugar both. Add in egg, egg yolk and vanilla.

Step 3

Stir together in a small bowl the dry ingredients (except chocolates, pistachios and cranberries). Add in batches to the wet ingredients, stirring well until a heavy dough forms.

Step 4

Fold in white chocolate chips, half the chopped white chocolate, chopped pistachios and dried cranberries. Mix well.

Step 5

Transfer dough onto the fridge for 1 hour, or until the next day.

Step 6

When ready to bake, preheat the oven to 320 fahrenheit. Line a baking sheet with parchment paper or a reusable silicone mat.

Step 7

Using a medium cookie scoop or using wet hands, shape the cookie dough into even balls. Arrange balls on 2 inches apart on a lined baking sheet. Refrigerate for at least 30 minutes.

Step 8

Transfer to the oven to bake 12-17 minutes (13 will give you very fudgy cookies, while 16 will give you crispier cookies).

Step 9

PRO TIP: Midway through the baking process, tap the cookie sheet 5-7 times to make the treats flat. Utilize a cookie cutter of a larger diameter than your cookies and gently nudge it around the edges for a more symmetrical round shape with precise edges. This is all the time to press the leftover white chocolate chunks into the top of the cookies!

Step 10

Return cookies to the oven to finish baking. Tap the tray on the counter again when they come out.

Step 11

Transfer the cookies to a wire rack to cool completely. If you can't wait for the cookies to cool, snag one as they come out of the oven!