Bright red, chewy and bursting with scrumptious cranberry flavor these Gluten Free Cranberry Crinkle Cookies are so good you can’t eat only 1!
When Epermarket invited me to participate in their Christmas Cookie celebration I hopped on their website and began my quest to create a cookie which really highlight many of their unique ingredients. Ideas started flowing out my head as searched page after page of potential ingredients. I knew I wanted to make a simple cookie as I have a really busy week and needed a cookie to take to a second cookie exchange on Wednesday. Between substitute teaching, the photo shoot for Shanghai Family Magazine and of course just having three kids, here’s what the recipe had to include:
- Minimal ingredients
- Preferably no butter because I’ve gone though 10 packs of butter in the last 2 weeks
- One recipe had to make enough to take to the cookie exchange and also leave some for my kids to enjoy (need to maintain my status as the best mom ever!)
- Gluten Free would be a plus as the cookie exchange hostess’s son has gluten allergies.
- Nut agree because the hostess has a severe nut allergy and she’s too sweet to kill!
All of these self-imposed stipulations lead me to make a Gluten Free Cranberry Crinkle Cookie.
- Only needs 5 ingredients
- Recipe requires oil not butter (see #1)
- One batch makes 52-56 cookies
- Totally gluten-free!
- No peanuts, walnuts, pecans, macadamia, almonds, hazelnuts…
Crinkle Cookies are the prefect cookie recipe for even the pickiest cookie lovers!
If you don’t know what a Crinkle Cookie is, it’s a cookie that usually uses cake mix and topped with powdered sugar. When you bake it the top looks all crinkly (see photo below!) and the powdered sugar makes them look festively gorgeous. And it’s easy. So easy I can’t believe I’ve never made them before!
After you make the batter and roll out the dough, you can press them down with the bottom of a cup or not. It’s totally up to you. Below is a picture of pressed and not pressed. I thought they looked prettier flatter but it’s totally up to you.
The best part of these Gluten Free Cranberry Crinkle Cookies was I found all of the ingredients at Epermarket! Woot! Woot! (Excuse the excitement- a lack of necessary ingredients is another expat problem) You could easily substitute the Cranberry Jell-O for strawberry, cherry, lime, blue-raspberry or any other flavor. The different flavors will not only change the taste but also the color. Use orange for Halloween! Cherry for Valentine’s Day. Blue-Raspberry for 4th of July! The possibilities are endless and the end result is absolutely divine!
Merry Christmas or Happy Holiday’s? No matter how you greet the holiday season we can all agree that these Gluten Free Cranberry Crinkle Cookies are absolutely delicious!
p.s. While you’re on Epermarket’s website buying the ingrdients check out their Christmas selection. They have gorgoues ribbon, stunning wrapping paper, oranaments and even fake snow!!
10 minPrep Time
9 minCook Time
19 minTotal Time
- 1 Package (539g) Bob's Red Mill Gluten Free Vanilla Cake Mix
- 2 Eggs
- 1/3 cup Oil
- 1 box Cranberry Jell-O
- 1/3 cup Powdered Sugar
- Red food colouring, optional
- With an electric mixer, mix eggs, oil, red coloring, jello-o and cake mix in a large bowl. The dough will be soft and dough like.
- Form tablespoon balls and
- Roll balls in powdered sugar and place 2 inches apart on a lightly greased baking sheet.
- Press down on each ball with the bottom of a cup.
- Refrigerate for 15 minutes.
- Preheat oven to 37F (185C)
- Press down slightly with the bottom of a cup.
- Bake 9-11 minutes. Remove from baking sheet and cool on a wire rack.
- Dust with more powdered sugar if you like.
Recipe adapted from Suburban Mom
*In exchange for this post, ingredients provided by Epermarket. However the recipe and opinions all belong to Recipe Nomad