Cranberry Orange Shortbread Cookies

Call upon the flavor of seasonal cranberries for these festive, tender vegan Cranberry Orange Shortbread Cookies. With a touch of zesty orange and crunchy almonds, these vegan shortbread cookies are perfect for your next coffee break, weekend, or party. They are also ideal holiday cookies, due to their festive red cranberry color! These plant-based shortbread Christmas cookies are lighter in sugar, but packed in vibrant color and flavors. Plus, they are so easy to make out of many ingredients you probably have in your kitchen right now. If you don’t have fresh cranberries, substitute frozen, which are available in many supermarkets. They are fabulous served with tea or coffee too.

Watch me make these cookies in my own kitchen in my Instagram Plant-Powered Live Cooking Show here and on my Instagram reel here.

Cranberry Orange Shortbread Cookies

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(34 votes, average: 4.12 out of 5)
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4.1 from 34 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 1 hour 30 minutes (including chilling time)
• Yield: 30 cookies 1x
• Diet: Vegan

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Description

Call upon the flavor of seasonal cranberries for these festive, tender, yummy vegan Cranberry Orange Shortbread Cookies.

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Ingredients

Scale 1x2x3x

• 1/2 cup vegan butter sticks (i.e., Miyoko’s), room temperature
• ½ cup organic cane sugar
• 1 medium orange* (for 1 tablespoon zest and 2–3 tablespoons juice)
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• ½ cup old-fashioned oats, dry
• 1/3 cup slivered almonds
• 1 teaspoon baking powder
• ¼ teaspoon salt (optional)
• 1 cup fresh or frozen cranberries, finely chopped

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Instructions

1. Place vegan butter and sugar in bowl and mix with an electric mixer (or vigorously by hand) until smooth and creamy.
2. Mix in 1 tablespoon of the orange juice and vanilla.
3. Mix in the zest of one orange, flour, oats, almonds, baking powder, and salt (optional) to make a crumbly texture. Mix in additional orange juice (1-2 tablespoons more), as needed, using your hands to help mix to create a smooth, cohesive batter that holds together, but is not sticky.
4. Finely chop cranberries in a food processor or by hand using a knife. Gently fold in the cranberries into the dough.
5. Cover and place dough in the refrigerator for 1 hour until firm.
6. Preheat oven to 375 F.
7. Separate dough into 3 equal sections, and roll out by hand into 3 logs, about 1 ½-inches in diameter each.
8. Slice into thin sections, about ¼- to 1/2-inch each, so that each log yields 10 slices.
9. Place on a baking sheet sprayed with non-stick cooking spray, and bake for about 12 minutes, until just barely golden.
10. Store in airtight container.

Notes

* Zest the entire surface of the orange using a fine grater or zester. Squeeze juice, using 1-3 tablespoons for this recipe. Reserve remaining juice for another recipe or use.

To make this recipe gluten-free substitute gluten-free flour blend for all-purpose flour.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 83
• Sugar: 4 g
• Sodium: 19 mg
• Fat: 4 g
• Saturated Fat: 3 g
• Carbohydrates: 13 g
• Fiber: 1 g
• Protein: 1 g

Keywords: shortbread christmas cookies, gluten free shortbread cookies, vegan shortbread cookies, cranberry shortbread cookies, cranberry orange shortbread cookies

For other cookie recipes, check out some of my favorites:

Tollhouse Pan Cookies
Peter’s Pepparkakor
Soft Molasses Cookies

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