Cranberry Swirl Vegan Cookies (Print Version)
Festive, soft vegan cookies swirled with tangy cranberry sauce—perfect for holiday gatherings or cozy winter evenings.
# List of Ingredients:
→ Cranberry Swirl
01 - 1 cup fresh or frozen cranberries
02 - 1/3 cup maple syrup
03 - 2 tbsp orange juice
04 - 1 tsp orange zest
05 - Pinch of salt
→ Cookie Dough
06 - 2 1/4 cups all-purpose flour
07 - 1/2 tsp baking powder
08 - 1/2 tsp baking soda
09 - 1/4 tsp salt
10 - 3/4 cup vegan butter, softened
11 - 3/4 cup organic cane sugar
12 - 1/4 cup brown sugar, packed
13 - 1/4 cup unsweetened plant-based milk (such as almond or soy)
14 - 1 tsp pure vanilla extract
# Step-by-step Instructions:
01 - In a small saucepan, combine cranberries, maple syrup, orange juice, zest, and a pinch of salt. Cook over medium heat for 8–10 minutes, stirring occasionally, until cranberries burst and mixture thickens. Set aside to cool completely.
02 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
03 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
04 - In a large bowl, cream vegan butter, cane sugar, and brown sugar until light and fluffy. Mix in plant-based milk and vanilla extract.
05 - Gradually add dry ingredients to wet, mixing until just combined.
06 - Drop tablespoon-sized balls of dough onto prepared baking sheets, spacing about 2 inches apart.
07 - Using the back of a teaspoon, make a small indentation in each cookie. Spoon about 1/2 teaspoon of cranberry sauce into each indentation, then swirl gently with a toothpick.
08 - Bake for 11–13 minutes, or until edges are just golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- These cookies have this magical way of staying soft for days, making them perfect for gifting without worrying they'll turn into hockey pucks by the time they're received.
- The contrast between the buttery vanilla cookie and the bright, tangy cranberry swirl creates this perfect balance that even my most skeptical non-vegan friends request year after year.
02 -
- If your cranberry mixture is still hot when you add it to the cookies, it will melt into the dough and you'll lose that beautiful distinct swirl.
- Letting the cookies cool completely on the baking sheet before moving them is crucial I learned the hard way when an entire batch broke apart because I was too impatient.
03 -
- Reserve a tablespoon of the cranberry mixture and drizzle it over vanilla non-dairy ice cream for an instant festive dessert that uses up your leftovers.
- The cookies actually taste better on day two after the flavors have had time to develop, so dont hesitate to make them a day before your gathering.