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Easy Vegan Shortbread Cookies Recipe
These vegan shortbread cookies are the perfect light and chewy treat.
Who doesn’t love soft, freshly baked shortbread cookies?
With added of flavors of orange and cranberry to the already butter-sweet vanilla base, these cookies are as good as it gets!
The Best Ever Vegan Butter Cookies
The creation of vegan butter has made so many of our lives so much easier!
I love experimenting with healthier versions of cookies, such as with my Chewy Maple Cookies, but I also love having the option to make desserts that taste just how I remember!
I love the light and soft texture of these cookies, and they have so much flavor packed into such tiny cookies!
Cranberry orange is always a great flavor combination, and I think they suit these butter cookies perfectly. You can even see the flavorful orange zest popping through!
How to Make Old Fashioned Vegan Shortbread
Preparing the Shortbread Dough
When you’re ready to make these simple cookies, start by chopping your cranberries and adding 1/2 teaspoon of water to them. You want the cranberries dried, but just slightly rehydrated works best for this recipe! Let this sit for just a couple minutes while you make your dough.
Cream these together by mixing vigorously until very smooth. Then, stir in the salt.
Next, begin adding in your all-purpose flour 1/4 cup at a time, mixing in between each, until it forms a dough. Start sprinkling in your dried cranberries and orange zest in increments as well. Stir in between adding more to be sure they are evenly distributed!
Now, form the dough into a ball with your hands, and place on a surface covered with a sprinkle of powdered sugar (I like this better than flour for this recipe, it helps make sure the dough won’t absorb too much flour and become dense), sprinkling more on top of the dough and onto a rolling pin. Roll out roughly 1/4 inch thick!
Chilling and Baking the Shortbread Cookies
Dip a roughly 2 inch cookie cutter into the powdered sugar, and begin cutting out your cookies and placing them onto a baking sheet covered in parchment paper or aluminum foil!
Roll up any leftover dough and roll out again, cutting out as many cookies as possible.
Chill the cookies on the sheet for 30-60 minutes in the freezer, or overnight in the fridge. Then, bake for 16-19 minutes or until the bottoms are golden brown.
Allow to cool briefly and then enjoy!
Delicious Melt-in-your-Mouth Vegan Cookies
Shortbread cookies are so classic, and they go perfectly with tea or coffee.
I love making them for get-togethers of any kind, and there also great during the holidays. The orange and cranberry flavors are perfect for any dessert table!
If you want a great cookie that’s not overly sweet or heavy, this is the cookie for you.
You could also add different fillings if you’d like, or some chopped nuts would be great too!
I used Made in Nature dried cranberries for these yummy cookies – they have the best, ripe, organic cranberries around. If you’re in need of dried fruit for your recipes, I highly recommend them. They’re also just great for snacking as is or on top of oatmeal!
This yummy recipe is:
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- 1 Cup All-Purpose Flour
- 1/2 Cup Vegan Butter (room temp.)
- 1/4 Cup Vegan Powdered Sugar
- 3 Tbsp Dried Cranberries
- Zest of 1/2 Orange
- 1/2 Tsp Vanilla Extract
- 1/8 Tsp Salt
- Chop your cranberries well and add 1/2 tsp water to them to slightly rehydrate them. Let this sit for at least a couple minutes.
- Cream together room temperature vegan butter, vanilla and powdered sugar by mixing well until smooth.
- Add salt and mix well. Add flour 1/4 cup at a time, mixing in between until all flour is added.
- Add cranberries and orange zest in increments, mixing in between to help them evenly distribute.
- Form dough into a ball using your hands towards the end. Place down* on a flat surface covered with a sprinkle of powdered sugar**, and sprinkle a bit more on top of the dough and onto a rolling pin.
- Roll out roughly 1/4 inch thick and dip a roughly 2 inch cookie cutter in powdered sugar. Cut out circles and place on a baking sheet covered in parchment paper of aluminum foil.
- Roll up leftover dough, form into a ball again and roll out until as many cookies are cut out of the dough!
- Let this chill for 30-60 minutes in the freezer, or in the fridge overnight.
- Bake for 16-19 minutes, or until the bottoms are golden brown. Let cool and enjoy!
*If dough is too sticky, place in the fridge to chill for a few minutes until you can work with it without sticking.
**I like using powdered sugar instead of flour for this part to make sure the dough does not soak up too much flour and become more dense.
Amount Per Serving: Calories: 115