Vegan Cranberry Rosemary Shortbread Cookies

Anastasia

4 years ago

Let’s combine some classic Christmas flavors in a yummy vegan cookie! These vegan cranberry rosemary shortbread cookies are chewy, flavorsome and full of Holiday spirit!

Apart from warming gingerbread spices, magical flavor of rosemary always reminds me of holidays. And it works really well with dried cranberries. Beautiful combo!

Beat vegan butter and sugar in a stand mixer until fluffy. Then add aquafaba, vanilla extract and lemon zest. Mix until aquafaba is incorporated.

Now add flour and salt. Continue mixing until everything is combined. Lastly fold in dried cranberries and minced rosemary.

Form a dough ball and then roll it into a 1 1/2 inch thick log. Wrap the dough in a cling film and place in a fridge for couple of hours or overnight.

Preheat oven to 180°C (355°F).

Take the dough out of the fridge and let it sit for few minutes on a counter if it’s too hard.

Using a sharp knife, slice the dough into about 1/3 inch thick cookies. Place the cookies onto a lined baking sheet leaving enough space between each one.

Bake cookies for 12-17 minutes or until the edges just begin to turn golden.

Transfer the cookies onto a cooling rack and let them cool down completely before serving.

Vegan Cranberry Rosemary Shortbread Cookies

These vegan cranberry rosemary shortbread cookies are chewy, flavorsome and full of Holiday spirit!

Author: Anastasia
Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 minutes
Yield: 24 cookies
Category: Dessert
Cuisine: Vegan

Ingredients

100g (1/2 C) vegan butter or shortening (room temperature)
1/2 C sugar
2 tbsp aquafaba
1 tsp vanilla extract
zest of 1 lemon
1 C all-purpose flour
1/2 tsp salt
1/4 C dried cranberries
1 tbsp minced rosemary leaves

Instructions

Beat vegan butter and sugar in a stand mixer until fluffy. Then add aquafaba, vanilla extract and lemon zest. Mix until aquafaba is incorporated.
Now add flour and salt. Continue mixing until everything is combined. Lastly fold in dried cranberries and minced rosemary.
Form a dough ball and then roll it into a 1 1/2 inch thick log. Wrap the dough in a cling film and place in a fridge for couple of hours or overnight.
Preheat oven to 180°C (355°F).
Take the dough out of the fridge and let it sit for few minutes on a counter if it’s too hard.
Using a sharp knife, slice the dough into about 1/3 inch thick cookies. Place the cookies onto a lined baking sheet leaving enough space between each one.
Bake cookies for 12-15 minutes or until the edges just begin to turn golden.
Transfer the cookies onto a cooling rack and let them cool down completely before serving.