Bake these irresistible vegan orange cranberry cookies for a tasty treat! A simple icebox cookie packed with fruity flavors, great for sharing over the holiday season.

staked cranberry orange cookies on parchment paper.

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Why you’ll love these Cookies

Unique and Impressive: The bright orange zest and deep red cranberries will stand out on any dessert table.
Perfect Balance of Flavors and Textures: The sweet orange zest and tangy cranberries create an ideal balance of fruity flavors and chewy textures that satisfies any taste buds.
Easy to Make and Store: With minimal prep time, these cookies can be made in advance and conveniently stored in the freezer for freshly baked cookies as needed. They are similar to these delicious vegan lemon poppy seed cookies.
Versatile for Any Occasion: Enjoy as a snack, dessert, or breakfast treat. Suitable for various occasions, from holiday parties to summer picnics.

close up of baked cranberry orange cookies.

Key Ingredient Notes

All-purpose flour: Use unbleached flour for more structure.
Light brown sugar and granulated cane sugar: Use both sugars for the best flavor. If preferred, you can use only white sugar for a crisper cookie.
Cornstarch starch: Makes the cookies more tender. Use tapioca starch as a substitute.
Vegan butter or margarine: Choose a salted vegan butter and opt for a stick or block form for the best results.
Orange zest and juice: Use freshly grated zest and freshly squeezed juice for the best flavor.
Cranberries: Use sweetened dried cranberries. Chop finely for more even distribution.

How To Make Vegan Orange Cranberry Cookies

Add the sugars to a large bowl. Stir in the orange zest with a fork until evenly distributed. Sift in the flour and cornstarch and stir to combine.

Add the vegan butter and rub it into your flour mixture using a pastry blender or your fingertips until it resembles fine breadcrumbs. Mix in the cranberries and orange juice.

cranberry-filled cookie dough in a glass bowl.

Gently knead the dough until a firm ball is formed.
Add the dough to a clean surface or cutting board. Roll and shape it into a 10-inch log.
Wrap the dough tightly in a large sheet of plastic wrap and chill for at least 1 hour or until firm in the fridge.

Store the dough in a cutout paper towel tube to help keep its rounded shape. Don’t skip this step, as this allows the dough to chill and helps the cookie hold a relatively uniform shape during baking.

sliced cranberry cookie dough log on parchment paper.

Once chilled, preheat the oven to 350°F (180°C). Unwrap the dough on a cutting surface.
Slice off the ends to make them neater using a sharp, serrated-edged knife and a sawing motion.

unbaked cranberry cookie dough slices on baking sheet.

Mark and cut the remaining dough into 8 one-inch or 16 half-inch slices. Arrange the rounds at least 1 inch apart on a baking sheet lined with parchment paper.
Bake for 15 to 20 minutes for thinner cookies or longer for thicker cookies. Rotate the baking sheets halfway through. The bottoms should be golden brown. Add more time to make the cookies crisp, if desired.
Cool the cookies on the trays for 5 minutes before transferring them to a cooling rack.

Storage Tips

Store baked cookies for up to 4 days in an airtight container at room temperature. Allow to cool beforehand.

Make the dough in advance and form it into logs, then refrigerate the wrapped dough for up to five days. Just slice and bake when needed.

To freeze the raw cookie dough, wrap it well with plastic wrap after shaping it into a log and place it in a freezer bag or container. Thaw in the refrigerator overnight or on your counter for up to an hour before baking.

To freeze already baked cookies, allow them to cool and place them in a freezer bag or container. Separate the cookies with parchment paper, foil or plastic wrap.

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