Vegan Cranberry Rosemary Shortbread Cookies
These vegan cranberry rosemary shortbread cookies are chewy, flavorsome and full of Holiday spirit!
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: Vegan
Ingredients
Scale
- 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.
Nutrition
- Serving Size: 1 cookie
- Calories: 78
- Sugar: 5.3g
- Sodium: 51mg
- Fat: 4.2g
- Saturated Fat: 1.5g
- Carbohydrates: 9.3g
- Fiber: 0.2g
- Protein: 0.5g
- Cholesterol: 0mg