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Vegan Cranberry Orange Shortbread Cookies

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(7 votes, average: 4.57 out of 5)

  • Author: The Plant-Powered Dietitian
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 30 cookies 1x
  • Diet: Vegan


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




  1. Place dairy-free butter and sugar in bowl and mix with an electric mixer (or vigorously by hand) until smooth and creamy.
  2. Mix in *1 tablespoon 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. May add additional orange juice (up to 1 tablespoon) if needed. Mix by hand to create a smooth, cohesive, and creamy batter that holds together, but is not sticky. Do not overmix.
  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 and bake for about 12 minutes, until just barely golden.
  10. Store in airtight container.


*Use 1 fresh orange. Zest the entire surface of the orange using a fine grater or zester. Squeeze juice, using 1-2 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.

  • Category: Dessert
  • Cuisine: American


  • 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: cranberry, cookies, shortbread