Preheat your oven to a toasty 375°F. Prepare baking sheets with parchment paper and set aside.

Mix King Arthur Measure for Measure Gluten Free Flour, baking soda, baking powder, cornstarch, and sea salt in a medium bowl. Give it a good stir and set aside.

In a small bowl, massage together the white sugar with the orange zest until fragrant. This releases the oils from the orange zest and infuses the sugar. It also helps give the dough a lovely warm color.

With either a standing or hand mixer, cream together butter and sugars until they’re best friends. This should take about 2-3 minutes.

Beat in the egg and vanilla extract until everything’s light and fluffy—about 1 minute should do it!

Gradually add your dry ingredients to the mix until everything’s well combined.

Stir in the white chocolate and cranberries until they’re evenly distributed.

Now here comes the fun part, plop four teaspoons of Cranberry Medley Jam throughout the bowl of dough. Gently fold the dough a few times. Don’t over-mix, we want to have a few ribbons of the delicious jam throughout the dough.

Here comes another fun part, lightly coat your cookie scoop with the Cranberry Medley Jam and scoop your cookie dough. This will give your cookie dough a thin beautiful jammy layer.

Pop them on the middle rack in your preheated oven and bake for 8-10 minutes until they’re a lovely light brown.

Allow cookies to completely cool. While cooling, whisk together all the delightful glaze ingredients. The thickness of the glaze is really a personal journey. Add extra powdered sugar or water to get your desired consistency.

Once your cookies are completely cooled, drizzle the jammy glaze on the cookies in whatever creative way you would like.

When the glaze is dry, you can store these festive beauties in an airtight container for up to 7 days. Enjoy!