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Stack of soft-baked citrus cranberry cookies

Soft-baked citrus cranberry cookies

This soft-baked cookie is the perfect blend of citrus flavor with tart cranberries.
Prep Time 2 hrs 15 mins
Cook Time 13 mins
Course Dessert


  • 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

Lemon drizzle

  • 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.

Lemon drizzle

  • 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.