Gluten Free Cranberry Orange Shortbread Cookies Delight You!
Deliciously buttery and crumbly shortbread cookies infused with the bright flavors of cranberry and orange, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup gluten-free all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1/4 cup dried cranberries, chopped
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the vanilla extract and orange zest, mixing until well combined.
- Gradually add the gluten-free flour and salt, mixing until a dough forms.
- Fold in the chopped cranberries.
- Shape the dough into a log and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
- Slice the chilled dough into 1/4-inch thick rounds and place them on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a sweeter cookie, increase the powdered sugar to 1/3 cup.
- Store cookies in an airtight container for up to one week.
- These cookies can be frozen for up to three months.
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 5g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg