Description
These Orange Cranberry Shortbread Cookies are a delightful vegan treat combining zesty orange flavor with tart cranberries in a buttery, crumbly cookie. Perfect for a festive snack or dessert, they offer a refreshing twist on classic shortbread with an optional 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
- Mix Butter and Sugar: In a large bowl using a handheld mixer or stand mixer with the paddle attachment, beat the softened vegan butter and granulated sugar for 1-2 minutes until creamy.
- Add Vanilla: Add the vanilla extract and mix to combine thoroughly.
- Add Dry Ingredients: Stop the mixer and add the all purpose flour. Mix on low speed until just combined to avoid overworking the dough.
- Add Orange and Cranberries: Incorporate the orange juice, orange zest, and finely chopped cranberries, mixing until the dough is thick and slightly sticky.
- Chill the Dough: Shape the dough into a log about two inches in diameter, wrap tightly in plastic wrap, and refrigerate for about 2 hours to firm up the dough.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Slice and Arrange Cookies: Slice the chilled dough into 1/4 inch thick cookies and arrange evenly spaced on the prepared baking sheet.
- Bake the Cookies: Bake for 14 minutes or until the edges are very lightly browned. Remove from oven and let the cookies cool on the pan for 5 minutes.
- Cool Completely: Transfer the cookies to a cooling rack and allow to cool completely before glazing.
- Make and Apply Glaze: In a small bowl, whisk together the powdered sugar and orange juice until smooth. Drizzle the glaze over the cooled cookies as desired.
Notes
- Cookies keep well at room temperature for 5-6 days in a covered container and freeze nicely for longer storage.
- For a gluten free version, substitute all purpose flour with a quality gluten free all purpose flour blend.
- Be careful not to overmix the dough after adding flour to maintain a tender texture.
- Chilling the dough is essential for easier slicing and to prevent spreading during baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
