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Gluten-free Cranberry Shortbread Cookies with Manuka Honey Glaze

Gluten-free Cranberry Shortbread Cookies with Manuka Honey Glaze

A sweet and zesty holiday treat.

Gluten-free Cranberry Shortbread Cookies with Manuka Honey Glaze

45 minutes
25

Whether you're serving them at a holiday party or gifting them as a homemade holiday gift in an adorable tin, our Cranberry Shortbread Cookies dipped in Manuka Honey Glaze are sure to please. Plus, they're gluten-free!

Ingredients:

Cookies

  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 cup butter, softened
  • 1 tbsp grated orange peel
  • 2 tbsp orange juice
  • 1 egg
  • 2 1/2 cups gluten-free flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups fresh cranberries, coarsely chopped, then measured

Manuka Honey Glaze

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a medium bowl, mix flour, baking soda and salt to combine, and then set aside.
  3. In the bowl of your stand mixer (or, in a large bowl used with an electric mixer) beat sugars and butter until light and fluffy (about 2 minutes of mixing). Add orange peel and orange juice, beating until well combined.
  4. Next, add the flour mixture, beating on low until just incorporated. 
  5. Fold in the cranberries.
  6. Drop cookie dough by the rounded spoonful (we recommend 1.5 oz), spacing about 2 inches apart.
  7. Bake in preheated oven until the bottoms and edges start to turn golden brown (about 12 to 14 minutes). 
  8. Remove and allow to cool for several minutes before moving to cooling rack to cool completely.
  9. When cookies are cooled, combine all glaze ingredients and dip one side of the cookies into the glaze.
  10. Allow the glaze to harden or stick in the fridge for 30 minutes before serving.

A tin of homemade cookies and a favorite Wedderspoon item make a great holiday gift! Shop our Gift Guide for deals on some of our most popular products.