Vegan Orange Cranberry Cookies
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.
Ingredients
- 1½ cups (175 g) unbleached all-purpose flour
- 2 tablespoons (20 g) light brown sugar
- ¼ cup (60 g) granulated cane sugar
- ¼ cup cornstarch or tapioca starch
- ½ cup (113 g) vegan butter or margarine stick or block, not unsalted, cubed
- 1 tablespoon packed grated orange zest from 1 orange
- 3 tablespoons orange juice from half an orange
- 1 cup (120 g) sweetened dried cranberries finely chopped
Instructions
- 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.1½ cups unbleached all-purpose flour, 2 tablespoons light brown sugar, ¼ cup granulated cane sugar, 1 tablespoon packed grated orange zest, ¼ cup cornstarch
- Add the vegan butter and rub it into the flour mixture using a pastry blender or your fingertips until it resembles fine breadcrumbs. Mix in the cranberries and orange juice.½ cup vegan butter or margarine, 3 tablespoons orange juice, 1 cup sweetened dried cranberries
- Gently knead the dough until a firm ball is formed. If it’s too crumbly, gradually add up to 2 teaspoons more orange juice or water. The dough should not be wet or sticky.
- 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 cut-out paper towel tube to help keep its rounded shape.
- 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.
- 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.
- For thinner cookies, bake for 15 to 20 minutes; for thicker cookies, bake for 25 to 30 minutes. Add more time as needed to make the cookies more crisp. Rotate the baking sheets halfway through the baking time. The bottoms should be golden brown.
- Cool the cookies on the trays for 5 minutes before transferring them to a cooling rack.
Nutrition
Calories: 281kcal | Carbohydrates: 44g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 89mg | Potassium: 53mg | Fiber: 2g | Sugar: 21g | Vitamin A: 16IU | Vitamin C: 4mg | Calcium: 10mg | Iron: 1mg