Lemon Cranberry Cookies
These Lemon Cranberry Cookies deliver the perfect amount of sweetness and tartness. You'll find you cannot stop at just one cookie! These gluten free lemon cookies used dried cranberries.
Servings 18 cookies
In an electric mixer, combine the butter and sugar until smooth.
Zest lemon and mix the zest into the butter mixture along with 1 egg replacer.
On a low speed mix in the gluten-free all purpose flour and baking powder.
While still on a low speed add in the dried cranberries.
Remove bowl from mixer and gently fold in the white chips by hand.
Roll the cookies into 1 inch balls and bake at 375 degrees F for 8-10 minutes.
Gently use a fork to press down or smash the cookies to make them a touch flatter!
Allow to cool, then add powered sugar to the top of cookies if you wish!
For a softer cookie, bake for 8 minutes. Let cool for at least 5 minutes directly on the baking sheet, then transfer to the rack to finish cooling.
Store in an air tight container.
Calories: 117kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 42mg | Potassium: 24mg | Fiber: 1g | Sugar: 9g | Vitamin C: 0.4mg | Calcium: 18mg | Iron: 0.3mg