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5 from 1 vote

Cranberry & Orange Shortbread Cookies {Eggless}

Cranberry & Orange Cookies, that are eggless and bite sized.
Prep Time6 minutes
Cook Time14 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Servings: 24
Author: Sonal Gupta @ simplyvegetarian777

Ingredients

  • All purpose flour - 1 cup
  • Butter - 1/4 cup room temperature
  • Sugar - 1/3 cup
  • Milk - 2 tbsp room temperature or luke warm
  • Salt - a pinch
  • Baking powder - a pinch
  • Orange zest - 1 tsp
  • Orange Juice - 1 tbsp fresh preferred
  • Cranberries dry - 1/4 cup

Instructions

Preheat the oven at 350*F and line a big baking sheet with butter or parchment paper. Set aside.

  • Take a bowl and sift the flour, salt, baking powder and salt to it. Set aside.
  • Take another big bowl and add butter & sugar to it. Beat it with electric beater for 2-3 minutes till it becomes creamy and light.
  • Add orange zest and juice to it. Mix it gently in the butter mixture.
  • Add the flour mix and cranberries along with milk. Bring it together with either hands or a spatula into a dough. Do not knead the dough, just collect it together.
  • Scoop out 1/2 tbsp of dough at a time and shape it lightly without pressure into discs. I like the rugged look of these cookies. If you will put pressure on these cookies while shaping, they might turn out tough in texture, so go easy in shaping.
  • Place the short bread cookies on the baking sheet, atleast 2 inches apart.
  • Bake the cookies in the oven for 14 minutes and take them out.
  • Let them rest for about 2 minutes and then transfer them onto cooling wire rack.
  • They taste divine when warm. Or store them in an air tight container, after they completely cool down to room temperature.

NOTES

  • I use the basic cookie recipe to develop many flavors. However, I have observed that milk is required in winters, while the dough comes together without milk during summer. Therefore, the weather and outside temperature plays an important role. If you are baking these in summer, skip milk since butter is already melting away at the slightest touch. Whereas, butter is still in slightly solid form, even at the room temperature in winters.
  • If the batter is too soft and hard to shape or handle, then refrigerate it for 10-12 minutes . You might have to do that in summer.

Notes

In case you can't find cranberries, use any dried berries or raisins.