Gluten Free Holiday Cookie

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.

3. In a separate mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

4. Add the egg and vanilla extract to the butter-sugar mixture, and beat until well combined.

5. Gradually add the dry ingredients into the wet ingredients, mixing until a smooth cookie dough forms.

6. Fold in the dried cranberries and chopped pecans until evenly distributed throughout the dough.

7. Using a cookie scoop or tablespoons, portion out the dough and place onto the prepared baking sheet, leaving space between each cookie.

8. Gently flatten each cookie slightly with the back of a spoon or your fingers.

9. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.

10. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

11. Once completely cooled, store the Gluten Free Holiday Cookies in an airtight container for up to one week. Enjoy them with a cup of hot cocoa or package them up as a thoughtful homemade gift.