I made these vegan orange shortbread cookies for my neighbor’s garden party last weekend. The orange zest made the kitchen smell bright, and she said they were the prettiest cookies she had ever served.
Refreshing Orange Shortbread Cookies
These vegan orange shortbread cookies are made with fresh orange zest and juice, providing a vibrant flavor that complements the crumbly texture of the cookies. The recipe yields about 24 cookies and takes approximately 30 minutes from start to finish.
Ingredients
- 1 cup coconut oil or vegan butter, softened
- 1 cup powdered sugar
- 2 tablespoons fresh orange juice
- 2 tablespoons orange zest
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- Optional: additional powdered sugar for dusting
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Wet Ingredients: In a large bowl, beat together the softened coconut oil (or vegan butter) and powdered sugar until creamy. Add the fresh orange juice and orange zest, and mix until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add the dry mixture to the wet ingredients, stirring until a dough forms.
- Shape the Cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the bottom of a glass.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes, until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve: Optionally, dust the cooled cookies with powdered sugar before serving. Enjoy these delicious vegan orange shortbread cookies with a cup of tea or coffee.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 24 cookies
- Calories: 120 kcal
- Fat: 8g
- Protein: 1g
- Carbohydrates: 12g
I keep the cookies in an airtight container at room temperature for up to five days. The cookies stay crisp, and I let them come to room temperature before serving.
