Vegan Cranberry Orange Icebox Shortbread Cookies
It’s that time of year to pull out a batch of fresh cookies from your oven! So today, we are making Vegan Cranberry Orange Icebox Shortbread Cookies! These cookies are a tart and zesty cranberry and orange combination that are not only a mouthwatering treat but also incredibly versatile, making them a must-have addition to your Christmas baking repertoire.
So, what exactly are shortbread icebox cookies? These delightful cookies are a twist on the classic shortbread cookie (and buttery shortbread is in my top list of favorite holiday flavors). They’re called “icebox” cookies because the dough is typically shaped into a log, chilled in the refrigerator, and sliced into rounds before baking. This chilling process helps the cookies maintain their shape while they bake, resulting in a perfect melt-in-your-mouth texture.
Now, why are buttery shortbread cookies the best Christmas cookies to make during a busy holiday season? Well, it’s because they embody the essence of the holiday season. The buttery richness and delicate crumb of shortbread paired with the zesty and festive flavors of cranberry and orange create a delightful symphony of tastes and aromas that transport you to a winter wonderland. These cookies are not only scrumptious but also incredibly versatile, making them a must-have addition to your Christmas baking repertoire.
For our vegan twist on these classic cranberry orange cookies, we’ll be using vegan butter. Vegan butter has come a long way in terms of taste and texture, making it a perfect substitute for traditional dairy butter. So, get ready to whip up a batch of these cookies that will fill your home with the irresistible aroma of the holiday season!
Why You’ll Love These Vegan Cranberry Orange Shortbread Cookies
Perfect for Gifting and Sharing: These vegan shortbread cookies aren’t just delicious, but the vibrant cranberries and citrus zest speckled throughout the dough make them a beautiful addition to your holiday cookie platter. They’re the perfect cookie for gifting to friends and family in holiday cookie trays, or for brightening up your own holiday table. Whether you’re sharing them as a gift or serving them at a festive gathering, these cookies are bound to spread joy and holiday cheer!
Substitutions
Flour: Do not substitute all-purpose flour with any other type.
Butter: Melt Organics make salted vegan butter sticks that are perfect for this recipe. Make sure to use vegan butter, not a margarine-style spread.
Vanilla: Choose a high-quality vanilla extract, without additional caramel color or dyes. You can also use pure vanilla flavor, which is non-alcoholic so can’t have the “extract” label.
Icing Sugar: This is also known as confectioners sugar or powdered sugar. You can try to substitute with powdered xylitol for a healthier version. Xylitol is said to be a healthier alternative to white sugar, but I haven’t tried it. There are also recipes you can use to make your own icing sugar using granulated sugar and a grinder.
Cranberries: Substitute with dried cherries. I use Ocean Spray brand of dried cranberries and they worked well here. They do have refined sugar added, which makes them sweeter than real dried cranberries without any additional sugar. The pure dried berries might be a bit too tart to use here. I do recommend a brand of dried cherries or tart cranberries that has some added sugar so it tastes delicious and not at all sour when eating it by the handful.
Fresh Orange Zest: Substitute with lemon zest. Do not use orange extract!
Vegan Cranberry Orange Icebox Shortbread Cookies Recipe Notes
- The key to the “icebox” cookies’ success is proper chilling. The minimum time to chill these is 2 hours, as the recipe card states. Do not skip this step! This makes the dough easier to slice and ensures the cookies hold their shape while baking.
- This recipe makes mini cookies, but you can double or triple the batch to make these cookies into a bigger log shape if desired.
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If you make these Vegan Cranberry Orange Icebox Shortbread Cookies, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Vegan Cranberry Orange Icebox Shortbread Cookies
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.
