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Pecan Cranberry Shortbread Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 83 reviews
  • Author: Wesley
  • Prep Time: 2 hr 10 min
  • Cook Time: 20 min
  • Total Time: 2 hr 30 min
  • Yield: About 20 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

These Pecan Cranberry Shortbread Cookies combine the rich, buttery flavor of vegan butter with the natural sweetness of pecans and tartness of dried cranberries, all brightened by fresh orange zest. This delightful holiday cookie recipe features a crisp shortbread texture with a soft citrus glaze drizzle that adds an extra layer of flavor and elegance. Perfect for festive occasions or a cozy treat any time of year.

Ingredients

Scale

Cookie Dough

  • 1 stick (1/2 cup) vegan butter, softened
  • 1/4 cup (51g) light brown sugar
  • 1/8 cup (31g) granulated sugar
  • 1 teaspoon (4g) vanilla extract
  • 1/2 teaspoon (3.5g) salt
  • 1/2 cup (3 ounces or 60g) chopped pecans
  • 1/2 cup (68g) dried cranberries
  • Zest of 1 orange (4g or about 1/2 tbsp)
  • 1 1/4 cups (150g) all purpose flour

Orange Vanilla Glaze

  • 1/2 cup powdered sugar
  • 1/2 tablespoon orange juice
  • 1/4 teaspoon vanilla extract
  • Water or almond milk, as needed to thin

Instructions

  1. Toast the pecans: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat. Spread the chopped pecans evenly on the baking sheet and toast them in the oven for 5 minutes, watching carefully to prevent burning. Once toasted, remove and cool completely.
  2. Mix butter and sugars: In a stand mixer with a paddle attachment or a large mixing bowl using a hand mixer, beat the softened vegan butter with the light brown sugar and granulated sugar until creamy and well combined. Add the vanilla extract, salt, and freshly grated orange zest, continuing to beat until incorporated.
  3. Add cranberries and flour: Gradually add the dried cranberries and all-purpose flour to the butter mixture. Beat slowly to combine, noting that the dough will appear crumbly at this stage.
  4. Knead the dough: Using clean hands, gently squeeze and knead the crumbly dough together until it forms a compact, cohesive cookie dough. Fold in the cooled toasted pecans by hand just until evenly distributed.
  5. Shape and chill: Form the dough into a tight log approximately 2 inches in diameter and 8 inches long. Wrap the log securely in plastic wrap, parchment paper, or a vegan wax wrap. Refrigerate the dough for at least 2 hours to firm up.
  6. Preheat oven: When ready to bake, remove the dough from the refrigerator and let it sit at room temperature for 15-20 minutes to soften slightly. Meanwhile, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
  7. Slice cookies: Using a very sharp knife (a serrated knife works best), slice the dough log into 1/2 to 3/4 inch thick slices. Thick slices help prevent crumbling. If any cookies crumble, gently press them back together with your hands. Arrange the cookies spaced about 1/2 inch apart on the prepared baking sheet.
  8. Bake: Bake the cookies in the preheated oven for 18 to 25 minutes, or until they turn golden brown. Remove the baking sheet from the oven and let the cookies cool completely on the sheet.
  9. Prepare the glaze: While the cookies cool, mix together the powdered sugar, orange juice, and vanilla extract in a small bowl. Thin the glaze with water or almond milk as needed, adding small amounts at a time to avoid making it too runny. Stir until smooth.
  10. Drizzle cookies: Once the cookies are completely cooled, drizzle the orange vanilla glaze over them as desired. Allow the icing to harden before serving or storing.
  11. Storage: Store the finished cookies in a sealed container at room temperature for up to 7 days, maintaining freshness and flavor.

Notes

  • Chunks of naturally sweet & buttery pecans pair beautifully with tart and chewy cranberries, while the fresh orange zest adds a bright, festive kick.
  • Use a sharp serrated knife to slice the cookie log for clean edges and to minimize crumbling.
  • The dough will be crumbly before kneading but should come together smoothly when pressed by hand.
  • The cookies do not spread much during baking, so spacing them about 1/2 inch apart is sufficient.
  • The orange vanilla glaze should be thin but not watery; add liquid gradually to achieve the perfect consistency for drizzling.
  • For a vegan glaze, use almond milk or any plant-based milk instead of water if desired.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 95
  • Sugar: 10 g
  • Sodium: 75 mg
  • Fat: 2.8 g
  • Saturated Fat: 0.4 g
  • Unsaturated Fat: 2.4 g
  • Trans Fat: 0 g
  • Carbohydrates: 16.8 g
  • Fiber: 0.7 g
  • Protein: 1.1 g
  • Cholesterol: 0 mg

Find it online: https://lickplates.com/pecan-cranberry-shortbread-cookies-recipe/