Best Orange Cranberry Shortbread Cookies
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Orange Cranberry Shortbread Cookies are the perfect way to celebrate the holiday season or add a touch of elegance to any occasion. With a buttery, melt-in-your-mouth texture and the tangy sweetness of dried cranberries paired with zesty orange, these cookies are a crowd-pleaser. This vegan take on a classic shortbread cookie keeps all the indulgence while aligning with ethical and eco-conscious values, making it a treat you can feel good about sharing.
Why This Best Orange Cranberry Shortbread Cookies is a Must-Try
- Bursting with Flavor: The citrusy brightness of orange zest perfectly complements the tartness of dried cranberries for a balanced, delightful taste.
- Vegan and Guilt-Free: Made with plant-based ingredients, these cookies are cruelty-free and kind to the planet.
- Easy to Make: Simple ingredients and straightforward steps make this recipe accessible even for novice bakers.
- Versatile: Perfect for holiday gatherings, gifting, or as a sweet snack with your afternoon tea.
- Eco-Friendly Ingredients: Using plant-based alternatives reduces environmental impact without compromising on taste.
Ingredients
Base
- 2 1/4 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1 cup vegan butter, softened
Add-Ins
- 1/2 cup dried cranberries, chopped
- Zest of 1 large orange (about 1 tablespoon)
Optional Garnishes
- Additional orange zest for sprinkling
- Drizzle of vegan white chocolate
Equipment Needed
- Mixing bowls (one large, one medium)
- Hand or stand mixer
- Measuring cups and spoons
- Spatula
- Baking sheet
- Parchment paper
- Rolling pin
- Cookie cutter (optional)
Cooking Time
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
Step-by-Step Instructions
- Prepare the Dough: In a large mixing bowl, beat the vegan butter and powdered sugar together until creamy. Add the orange zest and mix well.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour and salt. Gradually add this to the butter mixture, mixing until just combined. Fold in the chopped dried cranberries.
- Chill the Dough: Shape the dough into a log (for slice-and-bake cookies) or flatten into a disk (for rolling out). Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Shape the Cookies: For slice-and-bake cookies, cut the dough into 1/4-inch thick rounds. For rolled cookies, roll out the dough to 1/4-inch thickness and use a cookie cutter to create shapes.
- Bake: Place cookies on the prepared baking sheet, spacing them about 1 inch apart. Bake for 10-12 minutes, or until the edges are just starting to turn golden.
- Cool and Garnish: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Add optional garnishes like a drizzle of vegan white chocolate or a sprinkle of orange zest.
Notes
- Ensure the vegan butter is softened but not melted for the best texture.
- For a stronger orange flavor, add a teaspoon of orange extract to the dough.
Nutritional Information (Per Cookie)
- Calories: 120
- Fat: 7g
- Carbohydrates: 14g
- Protein: 1g
- Sugar: 6g
- Fiber: 1g
Expert Tips
- Chilling is Key: Don’t skip chilling the dough; it helps the cookies hold their shape during baking.
- Storage: Store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
- Texture Variations: For a crunchier texture, bake for an additional 1-2 minutes.
Variations
- Gluten-Free: Use a 1:1 gluten-free baking flour for a gluten-free version.
- Nutty Addition: Add 1/4 cup finely chopped pecans or almonds for extra crunch.
- Sugar-Free: Substitute powdered sugar with a sugar-free alternative like powdered erythritol.
Join the Conversation!
Have you tried these Orange Cranberry Shortbread Cookies? Share your baking tips, creative twists, or photos in the comments below! Don’t forget to tag us on social media with #VeganOrangeCranberryCookies to spread the holiday cheer.
