Craving a cookie that's not just delicious, but also gluten-free and packed with tangy cranberry goodness? Get ready to embark on a culinary adventure that will transform your baking game forever! These mouthwatering cranberry cookies are the perfect blend of sweet, tart, and absolutely irresistible – guaranteed to become your new favorite gluten-free dessert that even non-gluten-free friends will be begging to try!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup gluten-free flour blend
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dried cranberries
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, combine the gluten-free flour blend, baking soda, and salt. Whisk these dry ingredients together until well mixed.
- In another bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 2-3 minutes.
- Add the large egg and vanilla extract to the butter and sugar mixture. Continue to mix until fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the dried cranberries with a spatula or wooden spoon, ensuring they are evenly distributed throughout the cookie dough.
- Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious gluten-free cranberry cookies with a glass of milk or your favorite beverage!
Tips
- Choose a high-quality gluten-free flour blend to ensure the best texture and taste.
- Make sure your butter is softened but not melted for the perfect cookie consistency.
- Don't overmix the dough – this can make your cookies tough and dense.
- Use parchment paper to prevent sticking and ensure even baking.
- Let the cookies cool completely to achieve the ideal crisp-yet-chewy texture.
- Store in an airtight container to maintain freshness for up to 5 days.
- For extra flavor, consider toasting the dried cranberries lightly before adding them to the dough.
- If the dough seems too dry, add a tiny splash of milk to help bind the ingredients.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: 1g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 15mg
