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Fare Isle » Desserts » Cookies + Bars » Easy Vegan Slice and Bake Shortbread Cookies

Easy Vegan Slice and Bake Shortbread Cookies

published: December 24, 2016 / updated: January 18, 2023by Kaity Farrell
These slice and bake vegan shortbread cookies are perfect for the holidays! They're loaded with crunchy pistachios, sweet and tart dried cranberries and orange zest.
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Hey cookie lovers, here’s one more scrumptious take on a classic slice and bake shortbread cookie for your holiday cookie tray.

Vegan pistachio cranberry orange slice and bake shortbread cookies on a white plate.

I love a rich buttery shortbread cookie to dunk (yes… I’m a card carrying dunker) in my afternoon cuppa. These orange cranberry pistachio vegan shortbread cookies hit those holiday/winter flavor notes and are oh-so festive, speckled with red and green from the cranberries and pistachios.

Instead of rolling them in dyed sanding sugar, I made a cranberry/pistachio sugar by mixing cranberry powder and finely chopped pistachios with organic coconut sugar or cane sugar. The bright red color darkens a bit when baked but still gives a nice festive effect.

Again, happy holidays to you all! Wishing you a peaceful celebration, however you may do it,  with your loved ones.

Kaity xx

Unbaked log of vegan pistachio cranberry orange slice and bake shortbread cookie dough with some slices cut on a wood board and more on sheet pans.
Unbaked log of vegan pistachio cranberry orange slice and bake shortbread cookie dough with some slices cut on a wood board.
Vegan pistachio cranberry orange slice and bake shortbread cookies on a plate and packaged into clear cello treat bags.
Vegan pistachio cranberry orange slice and bake shortbread cookies on a plate and packaged into clear cello treat bags.
Vegan pistachio cranberry orange slice and bake shortbread cookies on a plate and packaged into clear cello treat bags.

More Festive Holiday Cookies

  • Molded Gingerbread Cookies
  • Mushroom Cookies Recipe
  • Italian Baci di Dama Cookies (Lady’s Kisses)
  • Vegan Apricot and Raspberry Jam Kolache (Kołaczki) Cookies
  • Vegan Vanilla Crescent Cookies (Vanilkové Rohlíčky / Vanillekipferl)
  • Recipe: Vegan Linzer Cookies with Maple-Raspberry Preserves

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Vegan pistachio cranberry orange slice and bake shortbread cookies packaged into a clear cello treat bag.

Vegan Slice and Bake Pistachio Cranberry Orange Shortbread Recipe

Author: Kaity Farrell
These slice and bake vegan shortbread cookies are perfect for the holidays! They're loaded with crunchy pistachios, sweet and tart dried cranberries and orange zest.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Resting Time: 1 hour
Servings: 40 cookies

Ingredients

  • 280 g unbleached all-purpose flour 2 cups
  • 150 g organic cane sugar 3/4 cup, or coocnut sugar
  • 226 g softened vegan butter 1 cup or 2 sticks
  • 2 tablespoons non-dairy milk
  • ½ teaspoon kosher salt
  • 1/2 teaspoon vanilla paste or 2 teaspoons vanilla extract
  • 1 teaspoons grated orange zest from 1 orange
  • ½ cup finely chopped pistachios
  • ½ cup finely chopped dried sweetened cranberries

Coating

  • 1 tablespoon cranberry powder
  • 2 tablespoons organic cane sugar
  • 2 tablespoons finely chopped pistachios

Instructions

  • Cream butter, salt, sugar, milk, vanilla and orange zest in a mixer until light and fluffy. Add flour and pistachios, and cranberries and mix until dough comes together.
  • Divide dough in half and form into two 1.5”-2” diameter logs.
  • Mix reserved 2 tablespoons of sugar, reserved 2 tablespoons of chopped pistachios and cranberry powder together and spread on work surface. Roll dough logs into the cranberry sugar mixture a press lightly to coat the outside of logs.
  • Wrap cookie logs in parchment or wax paper and refrigerate until firm, about 1 hour. Or freeze the wrapped cookie dough in freezer bags to use at a later time.
  • Preheat oven to 350˚F.
  • Line 2 baking trays with parchment paper.
  • Remove cookie logs from refrigerator once firm, unwrap them and slice into 1/3” thick rounds. Arrange cookies on trays, about 20 per tray (Note: if using frozen dough, allow it to thaw at room temperature for 30 minutes or it might crumble if sliced directly from freezer).
  • Bake at 325˚F for 25-30 minutes until edges turn golden. Remove trays from oven and allow cookies to cool on tray for 1 minute then transfer cookies to cooling racks and allow them to cool to room temperature.


Notes

  • Store cookies in an airtight container at room temperature for up to 2 weeks.

Course: Cookies
Cuisine: American
Keyword: vegan shortbread, slice and bake shortbread cookies, vegan shortbread cookies

Nutrition

Serving: 1cookie | Calories: 99kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 67mg | Potassium: 35mg | Fiber: 1g | Sugar: 6g | Vitamin A: 8IU | Vitamin C: 0.2mg | Calcium: 5mg | Iron: 0.4mg

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Recipe Rating




Comments

  1. Kaity Farrell

    5 stars
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    Reply

Welcome to Fare Isle! I'm Kaity.


a private chef and content creator based on the island of Nantucket....read more here.

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