Cranberry Almond Shortbread Cookies : A Vegan Holiday Treat

If you’re looking for the perfect vegan Christmas cookies, look no further than these Cranberry Almond Shortbread Cookies! With a melt-in-your-mouth texture, a balance of tart cranberries, and a nutty almond crunch, these cookies are a delightful addition to your holiday baking repertoire. Not only are they vegan, but they also make for a healthier holiday sweet that everyone can enjoy.

These Cranberry Almond Shortbread Cookies are ideal for those looking for vegan desserts, healthy shortbread, or simply something a little different than your typical holiday cookie. Packed with flavor and made with wholesome ingredients, they make the perfect treat to enjoy with a cup of tea or to add to your holiday cookie box.

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Why You’ll Love Cranberry Almond Shortbread Cookies

These Cranberry Almond Shortbread Cookies have a light, buttery texture, and the combination of dried cranberries and almonds adds a delicious tartness and crunch that elevate the classic shortbread. Plus, they’re vegan and can easily be made gluten-free by swapping out regular flour for a gluten-free blend. This recipe delivers on taste without any of the guilt, making it a perfect vegan holiday dessert.

What’s even better? These cookies are super easy to make, and you can prep them ahead of time. Their vegan shortbread base is rich and slightly crumbly, which pairs wonderfully with the sweet-tart cranberries and crunchy almonds.

Who This Recipe Is For

This recipe is perfect for anyone who loves vegan sweets and holiday baking. It’s great for those following a vegan, dairy-free, or gluten-free diet, but anyone who loves a good cookie will enjoy these. Whether you’re baking for a Christmas gathering, a cookie exchange, or just want a healthier treat for yourself, these cookies are sure to impress.

If you enjoy making vegan cranberry recipes or vegan almond cookies, this recipe is for you!

Ingredients You’ll Need

To make these Cranberry Almond Shortbread Cookies, you’ll need the following ingredients:

For the Cookies:

• 1 cup vegan butter (softened)
• 1/2 cup powdered sugar
• 2 cups all-purpose flour (or gluten-free flour blend for a GF version)
• 1/2 cup dried cranberries (chopped if large)
• 1/4 cup sliced almonds (toasted, if preferred)
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional for extra almond flavor)
• Pinch of salt

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Ingredient Notes and Variations

• Vegan butter: You can use any plant-based butter or coconut oil in place of dairy butter. Just make sure it’s softened for easy mixing.
• Flour: This recipe works well with gluten-free flour. If you go gluten-free, be sure to check the measurements, as some blends may require a little extra moisture.
• Cranberries: Fresh cranberries can work too, but they’re quite tart. If you prefer a sweeter cookie, stick with dried cranberries.
• Almonds: Sliced almonds add great texture, but you could use chopped walnuts or pecans for a different twist.
• Almond extract: If you love almonds, this extra extract will add a wonderful depth of flavor. However, it’s optional if you prefer a milder taste.

Kitchen Equipment You’ll Need

• Mixing bowl
• Hand mixer or stand mixer
• Baking sheet
• Parchment paper
• Knife and cutting board (for chopping cranberries and almonds)
• Cookie cutter (optional, if shaping cookies)

Step-by-Step Preparation: How to Make Cranberry Almond Shortbread Cookies

Step 1: Prepare the Cookie Dough

In a mixing bowl, cream together the vegan butter and powdered sugar using a hand mixer or stand mixer until light and fluffy. Add the vanilla extract, almond extract, and a pinch of salt. Mix to combine.

Gradually add the flour, 1/2 cup at a time, until a dough begins to form. Once the dough comes together, fold in the dried cranberries and sliced almonds.

Step 2: Chill the Dough

Form the dough into a disc and wrap it in plastic wrap. Refrigerate the dough for at least 30 minutes to make it easier to roll out and cut into shapes.

Step 3: Roll Out the Dough

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

Once chilled, roll out the dough on a lightly floured surface to about 1/4-inch thickness. Use a cookie cutter to cut the dough into shapes, or simply slice the dough into squares or rectangles for a more rustic look.

Step 4: Bake

Place the cookies on the prepared baking sheet, leaving about 1 inch between each. Bake for 10-12 minutes, or until the edges are slightly golden. Keep an eye on them, as they bake quickly.

Step 5: Cool and Serve

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve them at room temperature, or store them in an airtight container for up to a week.

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Pro Tips for the Best Cranberry Almond Shortbread Cookies

• Don’t skip the chill time: Chilling the dough helps prevent the cookies from spreading too much during baking, and it also makes the dough easier to work with.
• Use parchment paper: This ensures that the cookies don’t stick and helps with even baking.
• Keep the edges golden: For perfectly baked shortbread, be careful not to overbake. The cookies should have lightly golden edges but not be too brown.

Common Mistakes to Avoid

• Overmixing the dough: When adding the flour, mix just until combined. Overmixing can result in tough cookies.
• Not using chilled dough: Chilled dough is much easier to handle and results in a better cookie texture.

Serving Suggestions

These Cranberry Almond Shortbread Cookies are delicious on their own, but you can also serve them with a hot cup of tea, plant-based hot chocolate, or vegan eggnog for the perfect holiday treat. You can also stack them on a cookie platter with other holiday sweets for a festive display.

Creative Presentation Ideas

• Gift jars: Package these cookies in a mason jar with a cute label for a homemade gift during the holidays.
• Holiday cookie boxes: Arrange these cookies with other festive treats like vegan gingerbread cookies or cranberry pecan bars to create the ultimate holiday cookie box.

Flavor Variations and Add-Ins

• Citrus zest: Add a bit of orange zest or lemon zest to the dough for a refreshing citrus note.
• Chocolate: For extra indulgence, dip the cookies in dark chocolate after baking or sprinkle some chocolate chips into the dough.

How to Store and Reheat

Store leftover cookies in an airtight container at room temperature for up to 1 week. To keep them fresh, you can also freeze them for up to 2 months. If frozen, thaw the cookies at room temperature before serving.

Make-Ahead Tips

You can make the dough ahead of time and store it in the fridge for up to 3 days. Alternatively, roll and cut the cookies, freeze them on a baking sheet, and then store the frozen cookies in a zip-top bag until ready to bake.

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Frequently Asked Questions

Can I make these cookies gluten-free?
Yes! Simply substitute the all-purpose flour with a gluten-free flour blend to make them gluten-free.

Can I use a different nut instead of almonds?
Absolutely! Pecans or walnuts would work great in this recipe for a different nutty flavor.

Final Thoughts: Why Cranberry Almond Shortbread Cookies Are a Keeper

These Cranberry Almond Shortbread Cookies are a perfect vegan dessert for the holidays. With their buttery texture, delightful cranberry-almond flavor, and easy preparation, they make a wonderful addition to your Christmas cookie tray or a thoughtful homemade gift. Whether you’re baking for yourself or sharing with loved ones, these cookies are sure to become a holiday favorite.

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