Description
These Orange Cranberry Shortbread Cookies are a delightful holiday treat featuring a soft, buttery texture infused with fresh orange zest and dried cranberries. Finished with a sweet orange glaze, they offer a perfect balance of citrusy brightness and festive sweetness, ideal for slice-and-bake enjoyment.
Ingredients
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
- Cream the butter and sugar: In a large bowl, use a handheld mixer or stand mixer with paddle attachment to beat the softened vegan butter and granulated sugar together for 1 to 2 minutes until the mixture is creamy and smooth.
- Add vanilla extract: Mix in the pure vanilla extract until combined evenly throughout the butter and sugar mixture.
- Combine dry ingredients and flavorings: Stop the mixer and add the all-purpose flour. Mix on low speed just until the flour is incorporated. Then add the orange juice, orange zest, and finely chopped dried cranberries. Mix again until all ingredients are well combined and the dough is thick and slightly sticky.
- Shape and chill dough: Form the dough into a log approximately two inches in diameter. Wrap the log tightly in plastic wrap and refrigerate for at least 2 hours or up to 2 to 3 days to allow it to firm up.
- Preheat oven and prepare baking sheet: When ready to bake, preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking and ease cleanup.
- Slice and arrange cookies: Remove the chilled dough from the fridge and slice into cookies about 1/4 inch thick. Place the slices evenly spaced on the prepared baking sheet.
- Bake cookies: Bake the cookies in the preheated oven for 12 to 14 minutes, or until the edges are just starting to turn a very light golden brown. Be careful not to overbake.
- Cool cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare and apply glaze: While the cookies cool, whisk together the powdered sugar and orange juice until smooth to create the glaze. Drizzle the glaze over the completely cooled cookies if desired.
Notes
- Chilling the dough is essential for clean cookie slices and maintaining their shape during baking.
- For a stronger orange flavor, consider adding more zest or a drop of orange extract instead of vanilla extract.
- If you prefer a sweeter cookie, increase the granulated sugar slightly or add a sprinkle of sugar on top before baking.
- Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for extended freshness.
- The glaze is optional but adds a lovely citrusy sweetness and decorative finish.
