Vegan Cranberry Orange Icebox Shortbread Cookies

Vegan Cranberry Orange Icebox Shortbread Cookies Recipe

By Peanut Palate

🔪Prep Time: 15 mins

👩‍🍳Cook Time: 20 mins


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


1In a large bowl, beat the butter, sugar, vanilla, orange zest and salt with an electric mixer on high speed.

2Turn 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.

3Now 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.

4Tightly wrap the cookie log into the parchment paper. Place in the refrigerator for at least 2 hours.

5After 2 hours, preheat the oven to 350 degrees F. Remove the cookies from the refrigerator. Set out a baking tray.

6Unwrap 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.

7Place them evenly on the tray. If the dough has a crumbly texture, let it sit at room temperature for 10 minutes.

8Once the oven is ready, bake cookies for about 17 minutes, until the edges are golden brown.

9Remove the cookies from the oven. Let them cool completely on a wire rack or baking sheet before eating. Enjoy!

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