While digging through some of my cookbooks, I came across my ‘Joy the Baker’ cookbook and fell in love with it all over again. When I was in college, I didn’t have time or space to really bake in my apartment kitchen, so my roommates and I stuck to frozen cookie dough that you can stick straight into the oven and have freshly baked cookies.
However, now that I’m back home, I have been able to bake a lot more! While looking through my cookbook collection, I came across this cookie recipe that I apparently loved back in 2012. As on the side of the recipe, I made multiple notes stating that this recipe was “yummy” and “my new favorite”, each note with a date showing that I made this cookie recipe multiple times throughout 2012.
As I’m trying to be as gluten-free as possible, I decided to test my luck and see if I could make a gluten-free version of this cookie that I loved before going to college.
Cranberry Orange Cookies adapted by Joy the Baker
makes: about 3 dozen cookies
2 cups Gluten-free flour
1/2 Teaspoon xantham gum (ONLY, if your flour mix doesn’t have it)
2 sticks butter (softened)
2/3 cup powdered sugar
2-3 Teaspoons orange zest
1 egg yolk
3/4 cup cranberries (dried)
1 Teaspoons vanilla
1 Tablespoon poppy seeds (optional)
1/4 Teaspoon salt
- Mix together the softened butter and powdered sugar on medium speed until light and fluffy
- Add in the egg, egg yolk, and vanilla, and mix until all is incorporated while stopping the mixer to scrape down the bowl
- Add in the gluten-free flour, xantham gum (if you need it), and orange zest, and then using a spatula fold in the cranberries
- Cut a piece of plastic wrap and parchment paper, about the size of your baking sheet
- Spoon the cookie dough onto the parchment paper and mold the dough into a log about 1- 1 1/2 inches in diameter
- Use the plastic wrap to cover the parchment wrapped dough and store in the fridge for at least 4-5 hours or in the freezer for 2-3 hours (the stiffer the dough, the easier it is to cut the dough later)
- To bake, preheat oven to 350F degrees, and line baking sheets
- Take dough from fridge or freezer, unwrap, and using a sharp knife slice 1/2 cm think cookie rounds, and place on the baking sheet about 1 inch apart
- Bake cookies 12-15 minutes, or until the edges just begin to brown
- Remove from the oven and cool on the baking sheet for 10 minutes before moving to a cooling rack
- Store cookies in Ziploc bag to keep fresh lasts up to 2 weeks
These cookies turned out exactly like the original recipe! With the use of xantham gum, the cookies held their shape and baked perfectly. These cookies are very delicate and tender, and I love the flavor of the cranberries in every bite along with the delicious smell of oranges. I’m so glad I was able to recreate one of my favorite cookies in a gluten-free version! Now that this recipe is checked off, I’m going to try more recipes that I loved growing up and try to make them gluten-free!
Every day, Lai day! Are you ready for summer??