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I love the flavors of the holiday season..pecans, fudge, chocolate & peppermint, but I think the orange & cranberry flavor is highly overlooked. Last year I was only a little slightly obsessed with chocolate and peppermint…I think I did a bazillion recipes with them. This year, I moved away from my favorite flavor combo and went with orange cranberry. Let me just say, it was the best move EVER! These orange cranberry sugar cookies were scrumptious and I haven’t stopped dreaming about them.
I’m super excited to be participating in the Great Food Blogger Cookie Swap this year. They are partnering with COOKIES FOR KIDS’ CANCER again, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer. I love that all this fun cookie swappin’ has a bigger purpose.
I can’t tell how exciting it was to swap packages of cookies with people and that I was able to actually eat the cookies that arrived on my doorstep. They were all delicious and a hit with the family.
Orange Cranberry Sugar Cookies {Gluten & Dairy Free}
With dried cranberries and orange zest, these delicious gluten free sugar cookies are perfect for the holidays!
Ingredients
Cookies
- 2 cups gluten free flour
- 1 cup sugar
- 3/4 cup soy butter
- 1 egg (or 1 tbsp flax meal + 3 tbsp water)
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup dried cranberries
- 1 1/2 tbsp orange zest
Orange Sugar
- 1/3 cup sugar
- 1 1/2 tsp orange zest
Instructions
- Preheat oven to 350F. Prepare baking sheet with non-stick cooking spray and set aside.
To make orange sugar:
- Combine sugar and orange zest in a small bowl. Set aside.
To make cookies:
- Cream together sugar, baking sticks (butter), and egg replacer until well combined with a stand or handheld mixer. Add in remaining ingredients, except cranberries, and beat well. Gently fold in cranberries.
- Using a size 40 (1 1/2 T) cookies scoop, scoop out dough and shape into balls. Roll each cookie dough ball in the orange sugar until well coated. Place on prepared baking sheet a couple inches apart. Bake for 9-11 minutes or until set and lightly golden.
- Let cookies cool on baking sheet for about 5 minutes before moving to cooling rack so that they don't fall apart.
- ©Around My Family Table
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 144Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 8mgSodium: 72mgCarbohydrates: 24gFiber: 1gSugar: 15gProtein: 3g
I was blessed to receive three beautiful packages of gluten free, vegan cookies in the swap. Go check out their wonderful recipes.
R: Chelsy from Mangia sent a beautiful box full of Iced Vanilla Almond Butter Cookies. I’m just amazed me that they were gluten free and vegan.
C: Alyssa from Queen of Quinoa sent the most scrumptious Chocolate Peppermint Macaroons (gluten free/vegan of course).
L: Jacqueline from The Dusty Baker sent two amazing cookies, including these Dark Chocolate Lace Cookies. They were gluten free and vegan too.
For even more yummy cookies follow the hashtag #fbcookieswap!
Thank you to OXO, Dixie Crystals, Gold Metal Flour, and Grandma’s Molasses for supporting the great food blogger cookie swap this year!
Hi Wendy,
they look beautiful!!!
Have you tried to make them with natural flours as well? like brown rice/millet/chickpea flour etc.
Thanks a lot in advance.
Emanuela
Hi Emanuela, I haven’t tried using those flours. I’d be interested to hear how it works if you try. Enjoy! w-
i think my husband would love these cookies.
These look wonderful! And, it’s always so great to find gluten free and vegan cookie recipes! I am definitely going to make these for the holidays.