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+ servings
a batch of cranberry almond vegan shortbread cookies.
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5 from 1 vote

Cranberry Almond Vegan Shortbread Cookies

These delicious Cranberry Almond Vegan Shortbread Cookies are the perfect balance of buttery, crumbly and sweet. Can be Top 8 Allergen Free.
Prep Time10 minutes
Cook Time16 minutes
Resting Time30 minutes
Total Time56 minutes
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 132kcal

Ingredients

Instructions

  • In a large bowl, add vegan butter, sugar and salt.  Beat to combine. 
  • Add in both extracts and beat again. 
  • Add flour and mix in with a spatula until incorporated.
  • Add in chopped almonds and cranberries and combine with a spatula or work in with hands. 
  • Form a large ball.
  • Lay a piece of parchment paper down and sprinkle a bit of flour and place dough on top. Sprinkle a little more flour on top and then place another piece of parchment paper on top.
  • Using a rolling pin, roll out dough to ¼ inch thick
  • Place in the refrigerator for 30 minutes. 
  • Preheat oven to 350 degrees, 5 mins before timer up.
  • Remove from fridge and cut out cookies.  
  • Combine all the scraps and repeat the process until no dough left. 
  • Bake for 8 minutes. Rotate the pan. Bake for 8 more.
  • Remove and carefully place on a cooling rack.
  • Let cool before decorating. 

Notes

*See post for notes about Top 8 Allergy Free variation. 
*Mix-ins optional and can be swapped. For example, use blueberries and pecans or raisins and walnuts.
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. Does not include optional royal icing.  Also depends on cookie size depending on what cookie cutters you use. Amount written for 24 cookies.
 

Nutrition

Serving: 1cookie | Calories: 132kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Sodium: 73mg | Potassium: 35mg | Fiber: 1g | Sugar: 7g | Vitamin A: 360IU | Calcium: 9mg | Iron: 1mg