Slice-and-Bake Vegan Orange Cranberry Cookies for a Merry Christmas
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Festive vegan Slice-and-Bake Orange Cranberry Cookies bursting with citrusy sweetness, buttery shortbread texture, and tart cranberry bits. Perfect for Christmas gifting or cozy winter baking.
- Prep time
- 15 minutes
- Cook time
- 12 minutes
- Total time
- 2 hours 27 minutes
- Yield
- 20 cookies
Ingredients
Cookies: 1 cup vegan butter, softened 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 juiceInstructions
- Cream the Butter and Sugar: Beat vegan butter and sugar with a handheld mixer until creamy and light.
- Add Vanilla and Flour: Stir in vanilla extract, then mix in flour on low speed until just combined.
- Add Orange and Cranberries: Fold in orange juice, zest, and finely chopped cranberries until the dough is thick and slightly sticky.
- Shape and Chill: Roll the dough into a 2-inch log, wrap in plastic, and chill for 2 hours or up to 3 days.
- Slice and Bake: Preheat oven to 350°F (175°C). Slice dough into 1/4-inch cookies and bake for 12–14 minutes until edges are lightly golden.
- Cool and Glaze: Let cool completely. Whisk powdered sugar and orange juice for glaze, drizzle, and set before serving.
Notes
• Chill dough at least 2 hours for clean, even slicing. • Slice with a sharp knife; soften slightly if too firm. • Don’t overbake edges should be pale golden, not brown. • Store in airtight containers at room temperature up to 6 days. • Freeze dough for up to 2 months; bake straight from the fridge when needed.Nutrition
- Calories
- 178
- Fat
- 8g
- Saturated fat
- 2g
- Sugar
- 15g
- Sodium
- 74mg
- Protein
- 2g
- Carbohydrates
- 26g
- Fiber
- 1g