Gluten Free Raspberry White Chocolate Cookies

These gluten free raspberry white chocolate cookies are the most delicious addition to your holiday baking. They are soft and pillowy with a fruity flavor and white chocolate sweetness. I hope you try them!

When I was diagnosed with celiac disease a few months ago, one of my biggest concerns and points of upset was the thought of how baking would change for me, most notably, how my Christmas cookie baking might suffer. One of my favorite things to do is bake for Christmas. My mom hosts a cookie baking day every December, where my sisters, our kids, our aunts and cousins gather to make dozens upon dozens of cookies. I was determined to not only convert our usual favorites into celiac-approved recipes, but to create some new gluten free cookies that would be exciting and delicious…whether gluten free or not.

I don’t want my cookies to be good ‘for gluten free cookies.’ No no. I want my cookies to be good. And just happen to be gluten free.

I brought these gluten free raspberry white chocolate cookies to a cookie exchange party last weekend and tried to keep it a secret that they were gluten free. I didn’t want anyone to taste them with a gluten free bias. I didn’t want anyone to not try them because they’re gluten free. So I placed them on the cookie table and let people try them along with the rest of the absolutely incredible looking cookies (that sadly I could not eat! ugh!). And you know what? People LOVED these cookies. I told them at the very end that they were gluten free, after everyone had tasted and loved them. If that’s not a ringing endorsement, I don’t know what is!

Tips for Baking Gluten Free Raspberry White Chocolate Cookies

I started developing this recipe based on my classic crinkle cookies. It’s such a good, easy and delicious base. I wanted to put a twist on a classic flavor - and with what I had on hand - which was raspberry jam! The seedless kind only, please. No one wants seeds. No one. I knew these cookies would need a little something to take them over the top and also to make them look pretty - enter white chocolate chips. It’s such a great balance in taste and in aesthetic to the raspberry cookie.

Let’s talk about gluten free flour. I was super intimidated to bake with gluten free flour…would it behave the same as all-purpose flour? Would it taste the same?

For these cookies, I used King Arthur Measure for Measure Gluten Free Flour. I am a big fan. It’s a great gluten free flour blend and can be substituted for all-purpose flour in most recipes. This is the flour I use in these cookies and this is what I recommend. I cannot be held responsible for how any other flours behave in this recipe!

Another note…gluten free cookies can be a little dry. I added an extra egg yolk to the batter which gives it a nice, soft texture.

Once finished, the dough is extremely soft. Be sure to rest the dough before rolling into balls and baking. The dough will need time to firm up and also to absorb some of the extra moisture so that your cookies aren’t little dry pucks.

Author: Rachel Humiston

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Gluten Free Raspberry White Chocolate Cookies

These gluten free raspberry white chocolate cookies are soft, pillowy and perfect for your Christmas cookie plate or any day of the year!

Prep time: 30 MinCook time: 8 MinInactive time: 1 HourTotal time: 1 H & 38 M

Ingredients

• 1 3/4 C King Arthur Gluten Free Measure for Measure Flour
• 3/4 tsp baking powder
• 1/4 tsp salt
• 8 Tbsp unsalted butter, at room temperature
• 1 C granulated sugar, divided
• 1/4 C packed brown sugar
• 1 large egg
• 1 large egg yolk
• 1/3 C seedless raspberry jam (I like Polaner All Fruit)
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 3/4 C white chocolate chips
• 4-5 drops red food coloring

Instructions

1. Whisk the flour, baking powder and salt together in a medium bowl.
2. In the bowl of a stand mixer, beat the butter, 1/2 C granulated sugar and brown sugar until light and fluffy, about 3 minutes.
3. Beat in the egg and egg yolk until combined.
4. Then, beat in the jam, vanilla and almond extracts, and the food coloring – as much as needed to achieve desired color.
5. Reduce mixer speed to low and mix in the flour in batches, until just combined. With a rubber spatula, gently stir in the white chocolate chips.
6. The dough will be very soft - that’s ok! Cover the dough with plastic wrap and refrigerate AT LEAST 1 hour, or overnight.
7. Preheat oven to 375 degrees F and line 2 large baking sheets with parchment paper.
8. Place the remaining 1/2 cup granulated sugar in a medium bowl.
9. Roll teaspoons of dough into balls, then roll each ball in the granulated sugar. Arrange 2 inches apart on the prepared pans.
10. Bake 7 - 8 minutes, rotating the pans midway through baking. Do not overbake. If the bottoms of the cookies are slightly brown, they are done.
11. Let cool for 3-5 mins and transfer to a wire rack to cool completely.
12. Once cool, wrap immediately with plastic wrap or gently place in a single layer in gallon sized zip top bags.

Notes

I have only tried this recipe specifically with King Arthur Gluten Free Measure for Measure Flour. If you try another gluten free flour blend please let me know! But I cannot guarantee that it will work with other flours/brands.

Gluten free cookies do not spread much, so if you want a flatter, less ball-like cookie, gently press down on each cookie ball and reduce baking time to 7 minutes.

To keep these gluten free raspberry white chocolate cookies fresh, keep them in an airtight container, or my personal favorite, a gallon-sized zip top bag. Gluten free cookies tend to dry out quickly so it is imperative that you keep them away from air. Air is the enemy here.