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vegan shortbread cookies in a hand

Vegan Cranberry Pistachio Shortbread Cookies

These melt-in-your-mouth vegan cranberry pistachio shortbread cookies are perfect for any occasion. Simple to make they will rejoice the whole family.
Prep Time 20 minutes
Cook Time 20 minutes
Cooling time 1 hour
Total Time 1 hour 40 minutes
Servings: 35 cookies
Course: Dessert
Cuisine: American, european

Ingredients
  

  • 250 g all-purpose flour
  • 2 tsp orange zest
  • pinch salt
  • pinch baking powder
  • 250 g vegan butter
  • 100 g powdered sugar
  • 80 g dried cranberries
  • 80 g raw pistachios

Method
 

  1. Prepare all the ingredients. Mix flour, orange zest, salt, and baking powder in a large bowl. Chop raw pistachios and dried cranberries into small pieces.
  2. In a separate bowl mix powdered sugar and vegan butter. Whip it with an electric mixer so they incorporate well and the butter becomes softer.
  3. Add the butter and sugar mix to the dry ingredients and knead with your hand until the dough starts forming a ball. Then add chopped dried cranberries and pistachios and knead them into the dough.
  4. Once all the ingredients are distributed equally, shape the dough into a log. Lightly flour your working surface and shape the dough by rolling it with your palms. Make sure the ends are straight and the log is equally thick along the entire length. The diameter should be about 6-7 cm.
  5. Wrap your log up into a wrapping foil (I use reusable wax wrapping paper) and place it into the freezer for one hour or into the fridge for at least 4 hours.
  6. Once your dough is cold, take it out and unwrap it. Cut it into 8mm-1 cm thick rings and place them onto a baking sheet lined with parchment paper.
  7. You'll fill up two baking sheets. Bake them separately.
  8. Bake your cookies at 180°C for 10 minutes or until the edges start turning golden brown.
  9. Once baked, let them cool down for a few minutes. They will remain soft for a few minutes after baking so make sure to leave them to harden.