Vegan Orange Cranberry Shortbread Cookies

Updated: Feb 23, 2019


Filled with a burst of orange and a hint of cranberry, these cookies are the perfect combination of flavors for the upcoming holiday season or any occasion. These cookies are delicate and buttery. You guest will never know they are vegan.

These cookies can be a little temperamental. The coconut oil can't be too soft or too firm or the dough will be hard to work with. You want it to be solid but not hard. You can briefly place your coconut oil in the refrigerator to firm up if it is too soft. Make sure not to leave it too long or it will be too firm to use. Your can use virgin or refined coconut oil for this recipe. Just remember you will get some coconut flavor with the virgin oil. You also need to work fast with the dough so it doesn't become too soft.



With a prep time of about 15 minutes and a baking time of 10-12 minutes you will be able to enjoy these delicious cookies in about 30 minutes or so. You can get about 18-20 cookies out of this recipe depending on the size and shape of the cutter you use. You can make them round (pictured) or square it's up to you.


Ingredients


Cookie:

1/3 cup of vegan powdered sugar

1/2 cup of coconut oil (solid)

!/4 teaspoon salt

2-3 Tablespoons of dried cranberries, diced into small pieces

2 oranges, you will only need the zest

1 1/3 cups of flour


Glaze:

1/2 cup of vegan powdered sugar

1-2 tablespoons of fresh orange juice


Heat oven to 350 degrees F.

Cover a cookie sheet with parchment paper or a silicone mat.

Combine the powdered sugar, salt and solid coconut oil in a bowl. Using a fork mash together until well combined and you can no longer see any of the powdered sugar.

Stir in the orange zest and diced up cranberries.

Add the flour. Use a fork to help incorporated the flour into the dough before switching over to a rubber spatula. The dough should start to come together, it will be a little crumbly but should hold together. If it is too crumbly and won't hold together you can add some non dairy milk, 1 tablespoon at a time until it comes together.

Lightly dust a surface with flour and roll out the dough to desired thickness. I find that it's easier to split the dough in half and roll out each half separately. Cut out the cookies with a cutter, place them on your prepared cookie sheet and bake for 10-12 minutes. Check them after 10 minutes if they are not done bake them a little longer in 1 minute intervals. Watch them carefully because the will go from done to over baked quickly.

Let them cool completely.

For the glaze whisk together the ingredients until smooth and thin enough to pipe the glaze on the cookies. Allow the glaze to set and enjoy!













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