Description
These Orange Cranberry Shortbread Cookies combine the tartness of cranberries and bright citrus notes of orange zest and juice in a tender, buttery vegan shortbread. Perfect for a festive treat or everyday snacking, they can be optionally topped with a sweet orange glaze.
Ingredients
Scale
Cookies
- 1 cup vegan butter softened to room temperature
- 2/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all purpose flour
- 2 tablespoons orange juice
- 2 teaspoons orange zest
- 1/2 cup dried cranberries finely chopped
Optional Glaze
- 1 cup powdered sugar
- 2 tablespoons orange juice
Instructions
- Prepare the dough: In a large bowl, use a handheld or stand mixer with a paddle attachment to beat the softened vegan butter and granulated sugar for 1-2 minutes until creamy.
- Add vanilla: Mix in the pure vanilla extract until combined.
- Incorporate dry ingredients: Stop the mixer and add the all-purpose flour, mixing on low speed until just combined. Then add the orange juice, orange zest, and finely chopped dried cranberries and mix until evenly incorporated. The dough will be thick and slightly sticky.
- Chill the dough: Shape the dough into a log about two inches in diameter. Wrap it tightly with plastic wrap and refrigerate for about 2 hours or up to 2-3 days for convenience.
- Preheat oven and prepare baking sheet: Preheat your oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Slice and bake: Slice the chilled dough into 1/4 inch thick cookies and place them on the prepared baking sheet. Bake for 14 minutes or until the edges are very lightly browned.
- Cool cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
- Make glaze (optional): Whisk the powdered sugar and orange juice together until smooth. Drizzle the glaze over the completely cooled cookies.
Notes
- Store cookies in a covered container at room temperature for 5-6 days or freeze for longer storage.
- For a gluten free version, substitute the all purpose flour with a quality gluten free flour blend.
- Ensure vegan butter is properly softened for easier mixing and smoother dough.
- The glaze is optional but adds a nice sweet and tangy finish to the cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
