Gluten Free Cranberry Pistachio cookies

Makes 24 cookies





  1. Preheat the oven to 375°F. Line a cookie sheet with parchment paper.
  2. In a medium bowl, stir together the flour, cinnamon, baking soda, and salt.
  3. In the bowl of a standing mixer with a paddle attachment, cream together the butter, the granulated sugar, the brown sugar, and zest for 2 minutes, scraping the sides as you go.
  4. Add the egg and separated egg yolk. Beat on medium-low speed for 1 to 2 minutes until thoroughly combined.
  5. Add flour mixture and beat on medium-low speed until the flour is incorporated.
  6. Add the cranberries and pistachios and continue beating until the dough is evenly mixed. Refrigerate for 30 minutes.
  7. Spread the remaining 2 tablespoons of granulated sugar on a small plate. Roll 1 heaping tablespoon (30 g) of dough into a ball in your hands, then roll in the sugar to dust completely.
  8. Place the balls 2-inches apart on the prepared cookie sheet. Refrigerate the remaining dough.
  9. Bake for 10 to 11 minutes until light golden brown. Repeat with the second batch.
  10. Let cookies cool for 5 minutes then transfer to a cooling rack to cool completely.
  11. The cookies can be stored in an airtight container for up to 3 days.