These vegan soft-baked citrus cranberry cookies are just what the holiday season calls for. Everyone should have this in their recipe box, the perfect addition to your holiday cookie tray.
I never win anything!! But these…these cookies…are truly award winning. It was exciting to come in second on the Veg News cookie contest when entering my recipe for soft-baked citrus cranberry cookies. These are a go-to for Thanksgiving and Christmas holidays. So refreshing and light, the perfect balance of sweet and sour.
Tips and tricks
- Don’t skip refrigeration. Chilling the cookie dough solidifies the fat content and helps stop the cookies from spreading. This allows the cookies to be fluffier. And bonus, it also amps up the flavor!
- Mixing matters. Do not over mix the batter or you could end up with flatter, crispier cookies.
- Make this ahead. Short on time but want to serve them fresh out of the oven? You can mix up the batter and store it in an airtight container in the refrigerator a day ahead. Just note that the bake time might be a little extra since the batter will be chilled.
- Storage. Store them in an air-tight container at room temperature for up to 5 days or in the freezer for up to 3 months.
- Can’t find fresh cranberries. That’s ok, you can substitute for dried. Though nothing beats the flavor of fresh ingredients.
Soft-baked citrus cranberry cookies
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup softened vegan butter
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp fresh squeezed orange juice
- Zest of one orange
- 1/4 cup chopped fresh cranberries
- 1/4 cup chopped pecans
- 1 cup powdered sugar
- 1 tbsp fresh lemon juice
- 1/2 tsp vanilla extract
- 1 tbsp vegan milk, if needed
- In a medium bowl, mix together flour, baking soda, and salt. Set aside.
- In a large bowl, beat together butter, sugar, and vanilla with hand or stand mixer until smooth, and stir in orange juice and zest.
- Add dry mixture to wet mixture and mix until combined, then fold in cranberries and pecans. Form dough into a tight mound, wrap in plastic wrap, and place in fridge for at least 2 hours.
- Preheat oven to 350 degrees and line baking sheets with parchment paper. Scoop 1 tablespoon of dough and roll into balls. Place onto baking sheets and lightly press down with the palm of your hand.
- Bake for 13 minutes or until bottom is light golden brown. Remove from oven and let cool completely on wire racks.
- Mix together powdered sugar, lemon juice, and vanilla with a fork. Add milk if icing is too thick.
- Once cookies have cooled, drizzle with icing, and serve.