Cranberry Orange Shortbread Cookies ~
Classic fall and holiday flavors in a buttery, easy to make, slice and bake cookie. Perfect for gifting!
I’ve been doing a lot of Christmas baking and these cookies have quickly become one of my favorites!
The tangy little chunks of cranberry with the citrusy flavor of fresh orange peel together is so delicious.
These shortbread cookies are great for the holidays but would also be a nice addition to a casual tea or brunch any time of year!
Ingredients for Cranberry Orange Shortbread Cookies:
- all-purpose flour
- baking powder
- salt
- vegan butter
- confectioners’ sugar
- vanilla bean paste – or vanilla extract
- almond extract
- orange zest – dried or fresh can be used in equal amounts
- sweetened dried cranberries
How to make Cranberry Orange Cookies:
Combine dry ingredients. In a small mixing bowl, combine all-purpose flour, baking powder, and salt. Set aside.
Cream the butter and sugar. In the mixing bowl of a stand mixer bowl cream together the softened butter and confectioners’ sugar by beating on medium speed for 1 minute.
Add wet ingredients. Stir in vanilla bean paste, almond extract, and orange zest.
Stir in flour. Add flour mixture, 1/4 cup at a time, mixing to incorporate after each addition.
Divide dough into 2 equal portions. Roll each portion into a log shape approximately 7 inches in length.
Wrap each portion in wax paper and refrigerate until thoroughly chilled, at least 4 hours and up to overnight.
Preheat oven to 350 degrees F.
Slice the dough. Remove wax paper and slice dough into 1/2-inch rounds. Do not rush this step! Shortbread dough is naturally crumbly so slice with care.
Prepare to bake. Onto a baking sheet, arrange slices at least 1-inch apart.
Bake 10 minutes, until firm but not browned. Allow to cool 5 minutes on the baking sheet before moving to a cooling rack to cool completely.
Enjoy!
More Christmas cookie recipes!
Cranberry Orange Shortbread Cookies
Ingredients
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup vegan butter softened
- 3/4 cup confectioners' sugar
- 2 teaspoons vanilla bean paste
- 1/2 teaspoon almond extract
- 1 tablespoon orange peel
- 2 cups sweetened dried cranberries chopped
Instructions
- In a small mixing bowl, combine all-purpose flour, baking powder, and salt. Set aside.
- In the mixing bowl of a stand mixer bowl cream together the softened butter and confectioners' sugar by beating on medium speed for 1 minute.
- Stir in vanilla bean paste, almond extract, and orange zest.
- Add flour mixture, 1/4 cup at a time, mixing to incorporate after each addition.
- Divide dough into 2 equal portions. Roll each portion into a log shape approximately 7 inches in length.
- Wrap each portion in wax paper and refrigerate until thoroughly chilled, at least 4 hours and up to overnight.
- Preheat oven to 350 degrees F.
- Remove wax paper and slice dough into 1/2-inch rounds. Do not rush this step! Shortbread dough is naturally crumbly so slice with care.
- Onto a baking sheet, arrange slices at least 1-inch apart.
- Bake 10 minutes, until firm but not browned. Allow to cool 5 minutes on the baking sheet before moving to a cooling rack to cool completely.
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