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Cranberry Orange Shortbread Cookies ~ Classic fall and holiday flavors in a buttery, easy to make, slice and bake cookie. Perfect for gifting!

Cranberry Orange Shortbread Cookies

Classic fall and holiday flavors in a buttery, easy to make, slice and bake cookie. Perfect for gifting!
5 from 2 votes
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Course: Dessert
Cuisine: American
Keyword: Christmas, cookies, vegan
Prep Time: 4 hours 15 minutes
Cook Time: 10 minutes
Total Time: 4 hours 25 minutes
Servings: 24
Author: Holly

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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