Vegan Cranberry Orange Icebox Shortbread Cookies
These festive Vegan Cranberry Orange Icebox Shortbread Cookies blend zesty citrus and sweet cranberries for all the holiday indulgence!
Equipment
- Oven
- Mixer
- Wax Paper
Ingredients
- ¼ cup salted vegan butter softened at room temperature
- ¼ cup icing sugar
- ¼ tsp pure vanilla extract
- ⅛ tsp pink salt
- ½ mediun orange grated for zest
- ½ cup all-purpose flour
- 2 tbsp dried cranberries
Instructions
- In a large bowl, beat the butter, sugar, vanilla, orange zest and salt with an electric mixer on high speed.
- Turn the mixer to low and add in the flour, mixing until the dough forms. Turn off the mixer and mix in the cranberries by hand.
- Now place the dough on a flat piece of parchment paper or a lightly floured surface. Flour your hands and roll the dough out into a small log. The ends of the log should be big enough to cut into small biscuits.
- Tightly wrap the cookie log into the parchment paper. Place in the refrigerator for at least 2 hours.
- After 2 hours, preheat the oven to 350 degrees F. Remove the cookies from the refrigerator. Set out a baking tray.
- Unwrap the cookie dough logs and place the parchment paper or a silicone mat on the baking tray. Cut the dough in equal portions with a very sharp knife. It should make about 20 small cookies.
- Place them evenly on the tray. If the dough has a crumbly texture, let it sit at room temperature for 10 minutes.
- Once the oven is ready, bake cookies for about 17 minutes, until the edges are golden brown.
- Remove the cookies from the oven. Let them cool completely on a wire rack or baking sheet before eating. Enjoy!
Notes
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Storage
- Store in an airtight container at room temperature for up to one week.
- Keep the refrigerated shortbread dough for up to 4 days, or make the dough ahead of time and freeze it in plastic wrap for up to two months.
- Original recipe linked here.