New Year Cranberry Swirl Cookies (Print Version)
Soft vegan cookies featuring a vibrant cranberry swirl and tender vanilla dough, ideal for holiday festivities.
# List of Ingredients:
→ Cranberry Swirl
01 - 1 cup fresh or frozen cranberries
02 - 1/3 cup granulated sugar
03 - 2 tablespoons water
04 - 1 teaspoon lemon juice
→ Cookie Dough
05 - 2 1/4 cups all-purpose flour
06 - 1/2 teaspoon baking soda
07 - 1/2 teaspoon salt
08 - 3/4 cup vegan butter, softened
09 - 3/4 cup granulated sugar
10 - 1/4 cup packed light brown sugar
11 - 1/4 cup unsweetened plant-based milk (e.g., almond, soy, oat)
12 - 2 teaspoons pure vanilla extract
# Step-by-step Instructions:
01 - Combine cranberries, sugar, water, and lemon juice in a small saucepan. Cook over medium heat, stirring frequently, until cranberries burst and mixture thickens, about 7 to 10 minutes. Mash with a fork and let cool completely.
02 - In a medium bowl, whisk together all-purpose flour, baking soda, and salt until evenly combined.
03 - In a large bowl, beat softened vegan butter with granulated and brown sugars until light and fluffy. Incorporate plant-based milk and vanilla extract.
04 - Gradually fold dry ingredients into wet mixture and stir until just combined, avoiding overmixing.
05 - Divide dough in half. On a lightly floured surface, roll each portion into a 9 by 7 inch rectangle.
06 - Evenly spread a thin layer of cooled cranberry mixture over each rectangle, leaving a 1/2-inch border around edges.
07 - Roll each rectangle tightly from the long side into a log shape. Wrap logs in parchment paper and chill in refrigerator for 1 hour.
08 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
09 - Slice chilled logs into 1/2-inch thick rounds. Arrange rounds evenly on prepared baking sheets.
10 - Bake for 13 to 15 minutes, until edges are lightly golden. Let cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- They're vegan and buttery without any weird aftertaste, which surprised me the first time I bit into one.
- The cranberry swirl stays moist while the cookie itself stays tender, creating this perfect texture contrast.
- You can make the dough ahead and slice-and-bake them fresh anytime, which is secretly how I get through the holidays.
02 -
- Make sure the cranberry swirl is completely cool before you spread it on the dough, or it'll seep into the cookie and make everything soggy and sad.
- Vegan butter can be softer than regular butter, so if your dough seems too warm or greasy, pop it in the fridge for 20 minutes before shaping.
- These cookies are best eaten within the first 2 days while they're still soft, but they keep for up to 5 days in an airtight container.
03 -
- If your vegan butter is too soft when you're trying to shape the logs, the dough is telling you it needs 20 minutes in the freezer—listen to it.
- The prettiest spirals come from rolling the dough as tightly as possible and using a serrated knife to slice through the logs, which keeps the cranberry swirl from getting smashed.