Preheat your oven to 350 degrees. Line three baking sheets with parchment paper. Set aside.

Beat the room temperature butter in the stand mixer for 2-3 minutes until it's creamy. Add the powdered sugar and vanilla. Beat until smooth.

In a bowl whisk together the gluten free flour, baking powder and sea salt. Add this to the butter mixture. Blend together until just combined. Add the dried cranberries and orange zest and mix to combine them into the dough.

Divide the dough into half. Roll each half into a log in parchment paper that's about 2 inches wide by 2 inches tall. Chill for at least 2 hours.

Place the demerara sugar on a plate or shallow dish. Roll each cookie log in the demerara sugar and gently press the sugar into the sides. Cut the log into 1/4 inch thick rounds using a very sharp knife.

Place cookie rounds on a lined baking sheet. Bake at 350 degrees for 12-15 minutes. The edges will be slightly browned around the edges when they are done.

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