1 min Read

Gluten-Free Cranberry Shortbread Cookies

stack of shortbread cookies studded with cranberries


1 1/4 cups of all purpose gluten free flour
1/2 tsp xanthan gum (omit if your flour blend already contains it)
1/4 cup cornstarch
3/8 cup granulated sugar
1/4 tsp salt
8 tablespoons unsalted butter
zest of one orange
1/2 cup dried cranberries, chopped


Preheat your oven to 375 degrees and line a few baking sheets with parchment paper. Set aside.

Whisk all the dry ingredients together in a large bowl. Make a well in the middle and add the butter, crasins and orange zest, mix with a fork until blended then kneed until it comes together. Place on parchment paper and roll out until about 1 1/2 ” thick.

Using cookie cutter cut into desired shape. Place onto lined baking sheets about 2″ apart. Bake for 8-10 minutes, watching they don’t brown too much on the top.

Remove from oven and let rest a few minutes, then remove to wire rack to cool completely.

Find more of Pamela’s gluten-free recipes at

a man carrying two children

Related Articles