Gluten-Free Orange Pecan Refrigerator Cookies

This easy refrigerator cookie is rolled into a log and then sliced into cookies. You can adjust the flavor of these cookies by using the juice and zest of lemons or key limes instead of orange. Or make a batch of each for a variety all at once!

Makes: 48 cookiesHands-on: 25 minutesTotal: 2 hours 55 minutesDifficulty: Easy

Makes: 48 cookies

Ingredients

  • 1 cup butter
  • ¾ cup granulated sugar, divided
  • ½ cup packed brown sugar
  • 1 large egg, beaten
  • 2 Tbsp. freshly grated orange zest
  • 2 Tbsp. orange juice concentrate
  • 1 cup brown rice flour
  • 1 cup arrowroot starch
  • 1 tsp. xanthan gum
  • ¼ tsp. baking soda
  • ½ cup chopped pecans

Directions

  • Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
  • In a large bowl, cream together butter, ½ cup granulated sugar, and brown sugar. Stir in the egg, orange zest, and orange juice concentrate.
  • In a medium bowl, whisk together brown rice flour, arrowroot starch, xanthan gum, and baking soda. Slowly stir dry ingredients into sugar mixture. Stir in chopped pecans.
  • Divide the dough into two balls and place each on a separate 12" sheet of plastic wrap. Using the plastic wrap to keep the dough from sticking to your hands, shape each ball into a 9"–10" log. Cover each log with the plastic wrap and place in the refrigerator for at least 2 hours.
  • Heat oven to 350°F. Slice each log into 20–24 slices (¼" thick). Place cookie slices 1" apart on baking sheets. Sprinkle tops of cookies with the remaining ¼ cup granulated sugar.
  • Bake for 15 minutes or until the edges of the cookies appear to be dry. Cool for at least 15 minutes on the baking sheets before moving to a cooling rack.

Recipe Information

Makes: 48 cookies

Ingredients

  • 1 cup butter
  • ¾ cup granulated sugar, divided
  • ½ cup packed brown sugar
  • 1 large egg, beaten
  • 2 Tbsp. freshly grated orange zest
  • 2 Tbsp. orange juice concentrate
  • 1 cup brown rice flour
  • 1 cup arrowroot starch
  • 1 tsp. xanthan gum
  • ¼ tsp. baking soda
  • ½ cup chopped pecans

Directions

  • Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
  • In a large bowl, cream together butter, ½ cup granulated sugar, and brown sugar. Stir in the egg, orange zest, and orange juice concentrate.
  • In a medium bowl, whisk together brown rice flour, arrowroot starch, xanthan gum, and baking soda. Slowly stir dry ingredients into sugar mixture. Stir in chopped pecans.
  • Divide the dough into two balls and place each on a separate 12" sheet of plastic wrap. Using the plastic wrap to keep the dough from sticking to your hands, shape each ball into a 9"–10" log. Cover each log with the plastic wrap and place in the refrigerator for at least 2 hours.
  • Heat oven to 350°F. Slice each log into 20–24 slices (¼" thick). Place cookie slices 1" apart on baking sheets. Sprinkle tops of cookies with the remaining ¼ cup granulated sugar.
  • Bake for 15 minutes or until the edges of the cookies appear to be dry. Cool for at least 15 minutes on the baking sheets before moving to a cooling rack.

Nutrition Information

Nutrition Information
Amount per serving
Calories90
Total Fat5g
Saturated Fat2g
Cholesterol15mg
Sodium30mg
Total Carbohydrate11g
Dietary Fiber0g
Sugars5g
Protein0g