Here’s a delicious Gluten-Free Cranberry Pistachio Shortbread Cookies recipe—perfectly buttery, crisp, and full of festive flavor from cranberries and pistachios!
🍪 Gluten-Free Cranberry Pistachio Shortbread Cookies
Ingredients:
-
1 cup (2 sticks) unsalted butter, softened
-
2/3 cup powdered sugar
-
1 ½ cups gluten-free all-purpose flour (with xanthan gum)
-
½ cup almond flour
-
½ teaspoon salt
-
1 teaspoon vanilla extract
-
½ cup dried cranberries, chopped
-
½ cup shelled pistachios, chopped
Instructions:
-
Cream the Butter & Sugar:
-
In a large bowl, beat the softened butter and powdered sugar together until light and creamy.
-
-
Mix the Dry Ingredients:
-
In a separate bowl, whisk together the gluten-free flour, almond flour, and salt.
-
-
Combine Wet & Dry:
-
Slowly add the flour mixture into the butter mixture.
-
Stir in vanilla extract.
-
Fold in the chopped cranberries and pistachios until evenly distributed.
-
-
Shape the Dough:
-
Divide the dough in half and shape each into a log about 1.5 inches thick.
-
Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or until firm.
-
-
Bake:
-
Preheat oven to 325°F (165°C).
-
Slice logs into ¼-inch thick rounds and place on a parchment-lined baking sheet.
-
Bake for 12–15 minutes, until edges are lightly golden.
-
-
Cool:
-
Let cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
-
📝 Tips:
-
Use unsweetened dried cranberries if possible for better balance.
-
If your gluten-free flour doesn’t contain xanthan gum, add ½ teaspoon to the dry ingredients.
-
Cookies can be dipped or drizzled with white chocolate for an elegant touch!
