Gluten Free Cranberry Orange Shortbread Cookies
Bright, buttery gluten free orange cranberry shortbread cookies with fresh citrus zest and sweet dried cranberries. Easy, festive, and perfect for gifting.
Ingredients
- 225 Grams Room Temperature Butter
- 72 Grams Light Brown Sugar
- 65 Grams Sugar
- 1 Egg
- 3 Grams Vanilla
- 250 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 1 Orange Zested
- 1 Orange Juiced
- 150 Grams Dried Cranberries
Instructions
- In the bowl of a stand mixer, add in the sugars and butter. Cream together until light and fluffy.225 Grams Room Temperature Butter, 72 Grams Light Brown Sugar, 65 Grams Sugar
- Add in the egg and vanilla. Mix until blended together.1 Egg, 3 Grams Vanilla
- Next add in the orange zest, orange juice and mix until blended together.1 Orange Zested, 1 Orange Juiced
- Add in the flour until almost mixed together.250 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- Add in the cranberries and mix until the flour is now combined. Do not over mix it as you want the cookie as soft as possible.150 Grams Dried Cranberries
- Pour the dough out on plastic wrap. Cover it and roll it into a log. Continue rolling the log until you are happy with the shape. Place it into the fridge for atleast 2 hours or overnight.
- Preheat your oven to 350F. Remove the dough from fridge. Slice the cookies using a sharp knife. If you break any, just push them back together.
- Place the cookies on a parchment lined baking sheet. Bake for 16 minutes.
- Remove from the oven. Allow them to cool on the baking sheet for a couple minutes before moving them to a wire rack. Enjoy!