Gluten-Free Cranberry Pistachio Icebox Cookies
These gluten-free cranberry pistachio icebox cookies are an easy way to entertain this holiday. Just slice and bake straight from the freezer! Dairy-free and vegan options included.
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Ingredients
- 1 cup (2 sticks) dairy-free butter (such as Earth Balance) - or regular butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tbsp almond milk - or dairy milk if you wish
- 1 tsp vanilla extract
- 1 tsp salt
- 2 1/2 cups gluten-free flour blend - I like Bob's Red Mill 1-to-1 baking flour for this recipe
- 1/2 cup sweetened dried cranberries
- 1/2 cup shelled pistachios
- 2 tbsp turbinado sugar or red/green sanding sugar
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Instructions
- In a mixing bowl, cream together butter, granulated sugar and brown sugar for 3-4 minutes, until like and fluffy.
- Add milk, vanilla, and salt and mix to combine.
- Add in the gluten-free flour about a cup at a time, mixing in between, until the flour is incorporated.
- Stir in the dried cranberries and pistachios.
- Scoop cookie dough out onto a piece of parchment paper and roll into a log. I like to somewhat shape it into a log with my hands and then cover with parchment paper and roll it until it becomes a log shape. The log should be about a foot long and 2 inches wide. Roll into the turbinado sugar so all side are coated. Cover with parchment paper or plastic wrap. Freeze for at least an hour.
- Preheat oven to 375F. Line a baking sheet with parchment paper.
- Slice cookie log into 1/4 inch pieces and place on the baking sheet. Bake for 10-12 minutes at 375F until the outer edges of the cookie just begin to brown. Let cool for 5 minutes on the pan before transferring to a wire rack to finish cooling.
Nutrition
Calories: 172kcal | Carbohydrates: 21g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 164mg | Potassium: 34mg | Fiber: 1g | Sugar: 11g | Vitamin A: 10IU | Vitamin C: 0.2mg | Calcium: 16mg | Iron: 0.6mg
