Yields: 24 cookies
Prep Time: 15 minutes
Chill Time: 30 minutes
Bake Time: 12–15 minutes
🥣 Ingredients
Dry Ingredients
1 ¾ cups all-purpose flour (or gluten-free 1:1 blend)
¼ cup powdered sugar
¼ tsp salt
Wet Ingredients
¾ cup vegan butter, softened
2–3 tbsp maple syrup or agave
1 tsp vanilla extract
Zest of 1 orange
Mix-Ins
½ cup dried cranberries, chopped
Optional: ¼ cup vegan white chocolate chips for extra sweetness
👩🍳 Instructions
- Prep
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
- Make the dough
In a large bowl, cream vegan butter + maple syrup until smooth.
Stir in vanilla extract + orange zest.
In a separate bowl, whisk together flour, powdered sugar, and salt.
Gradually mix dry ingredients into wet until a soft dough forms.
Fold in cranberries (and white chocolate chips if using).
- Chill
Wrap dough and chill 30 minutes in the fridge. This helps keep the cookies from spreading too much.
- Shape and bake
Scoop or roll dough into 1-inch balls and place 2 inches apart on the baking sheet.
Gently flatten each cookie with the bottom of a glass or your fingers.
Bake 12–15 minutes, until edges are lightly golden.
Let cookies cool 5 minutes on the sheet, then transfer to a wire rack to cool completely.
💡 Tips
For extra citrus flavor, brush the tops lightly with a little orange juice after baking.
Can be stored in an airtight container at room temperature for 5–7 days.
For crisper cookies, bake an extra 1–2 minutes and cool completely.
⭐ Optional Variations
Festive Winter Version
Add ½ tsp ground cinnamon or ground ginger to the dry ingredients.
Sprinkle sugar on top before baking.
Nutty Version
Fold in ¼ cup chopped pecans or almonds with cranberries.
Chocolate-Cranberry Version
Fold in ¼ cup vegan dark chocolate chunks.
Use orange zest as directed for a chocolate-orange twist.
