Can I use margarine instead of vegan butter?

Yes, margarine can be used instead of vegan butter in this recipe. However, ensure that it is labeled vegan and check the ingredients for any animal products. Margarine tends to have higher water content, which can lead to a slightly different texture, so keep that in mind when making the swap.

What can I substitute if I don’t have powdered sugar?

If you don’t have powdered sugar, you can make your own by blending granulated sugar in a food processor until fine. Alternatively, you can use coconut sugar, but it might give a slightly different flavor.

How long do these cookies last?

These cookies can last in an airtight container at room temperature for about a week. For extended freshness, consider storing them in the refrigerator, where they can last about two weeks.

Can I freeze the cookie dough?

Yes, you can freeze the cookie dough! Wrap it tightly in plastic wrap and store it in an airtight container. When you’re ready to bake, simply thaw it in the refrigerator overnight and cut the cookies as per the instructions.

Can I add other flavors to the cookies?

Absolutely! You can experiment with flavors by adding spices such as cinnamon, nutmeg, or ginger to enhance the taste. You can also try using different extracts like vanilla or lemon to create unique flavor profiles.

Vegan Cranberry Almond Shortbread Cookies

Ingredients

Units Scale

Salted Vegan Butter - 12 tbsp, room temperature
Powdered Sugar - 1/2 cup
Almond Extract - 3/4 tsp
Chopped Almonds - 1/4 cup
Chopped Cranberries - 3/4 cup
All-purpose Flour - 1 3/4 cups
Vanilla Extract (Optional) - 1/2 tsp

Cook Mode Prevent your screen from going dark

Instructions

Cream the vegan butter and powdered sugar together until light and fluffy.
Add almond extract and stir in the all-purpose flour until crumbly.
Fold in the chopped almonds and cranberries, then form the dough into a ball.
Roll the dough into a log shape, wrap and refrigerate for at least 30 minutes.
Preheat the oven to 350°F. Slice the dough into discs and place on a cookie sheet.
Bake for 10-12 minutes until edges are lightly golden. Cool before serving.

Notes

For extra sweetness, dust with powdered sugar before serving. Customizations include adding spices or using gluten-free flour.

Author: Emily Carter
Prep Time: 30 minutes
Cook Time: 11 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegan

Nutrition

Serving Size: 1 cookie
Calories: 90
Sugar: 5g
Sodium: 125mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 0g
Protein: 1g
Cholesterol: 0mg