Description
These Orange Cranberry Shortbread Cookies are a delightful vegan treat featuring a buttery, crumbly texture infused with bright orange zest and juicy dried cranberries. Perfectly complemented with an optional orange glaze, these cookies are ideal for holiday gatherings or everyday snacking.
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 a stand mixer with the paddle attachment, beat the softened vegan butter and sugar for 1-2 minutes until creamy.
- Add Vanilla: Add the vanilla extract and mix until combined.
- Combine Dry and Wet Ingredients: Stop the mixer and add the flour. Mix on low speed until just combined. Then add the orange juice, orange zest, and finely chopped cranberries and mix until incorporated. The dough will be 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 or up to 2-3 days for convenience.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- Slice and Arrange Cookies: Slice the chilled dough into 1/4 inch thick cookies and arrange them on the prepared baking sheet.
- Bake Cookies: Bake for 14 minutes 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 them to cool completely before glazing.
- Prepare and Apply Glaze: In a small bowl, whisk together powdered sugar and orange juice until smooth. Drizzle the glaze over the cooled cookies as desired.
Notes
- The cookies keep well at room temperature for 5-6 days in a covered container and freeze well for longer storage.
- For a gluten free version, substitute the all purpose flour with a quality gluten free flour blend.
- Make sure the butter is softened to room temperature for easy mixing and to achieve the best texture.
- Chilling the dough is crucial to ensure the cookies hold their shape when sliced and baked.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 7 g
- Sodium: 35 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
