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+ servings
A stack of four gluten free cranberry shortbread cookies.

Gluten Free Cranberry Pistachio Shortbread Cookies

Sandi Gaertner
Delicious buttery melt in your mouth gluten free cranberry shortbread cookies. These cookies are easy to make and are perfect any time of the year.
4.86 from 7 votes
an egg free allergen icon
gluten free allergy icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 12 cookies
Calories 294 kcal

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Ingredients
  

  • 2 ¼ cups gluten free flour blend * see note
  • ½ cup sugar
  • dash salt
  • 1 cup butter softened to almost melted
  • 1 cup dried cranberries
  • cup pistachios removed from the shells and chopped
  • 2 teaspoon lime zest
  • 1 teaspoon pure vanilla extract

Instructions
 

  • Add your dry ingredients to a bowl and whisk to blend them all together.
  • Add the wet ingredients to a bowl and whisk to blend.
  • Pour the wet ingredients into the dry ingredients and mix them into a dough.
  • Note: or some reason I found the Bob's GF 1 to 1 blend was a bit wetter than with the King Arthur blend. If you notice this, it is okay to add more flour so the dough isn't too sticky.
  • Form the dough into a log and wrap it with plastic wrap. Chill it in the refrigerator for 1-2 hours.
  • Remove the dough and preheat the oven to 375º F. I use a higher heat so that the cookies are set quickly and don't spread.
  • Slice the cookies into circles and put them onto a parchment paper-lined cookie sheet.
  • Bake at 375º F for 8-10 minutes. Be sure to keep an eye on them so they don't overbake.
  • Remove from the oven to a cooling rack.
  • Optional: drizzle or dip in white chocolate.

Notes

  1. I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours. You may need a bit more of Bob's blend so the dough isn't too wet.
  2. Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter.
  4. To measure your gluten free flour, I recommend using the spoon method or leveling method. In a perfect world, people weigh their flour, but most do not own a kitchen scale.
    Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.
    Use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.
  5. These cookies will keep for up to 3 days in an air-tight container or up to 4 months in the freezer.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1cookieCalories: 294kcalCarbohydrates: 34gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 41mgSodium: 136mgPotassium: 45mgFiber: 3gSugar: 16gVitamin A: 487IUVitamin C: 1mgCalcium: 24mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.