These plant-based orange cranberry shortbread cookies are the perfect winter cookie to enjoy with a cup of tea or coffee. They're easy to make and they freeze well too!
Preheat oven to 325. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and butter substitute and mix on medium speed until well combined and smooth.
With the mixer on low, slowly add in the flour, a little at a time. Keep mixing until a nice dough forms.
Add in the zest and the chopped cranberries. Continue mixing on low.
Roll the dough into one long log, about 1.5" in diameter. The dough may be wrapped and chilled at the point until you're ready to use it, or sliced and baked immediately. When ready to bake, slice the dough into 1/4" thick rounds and place them onto parchment or silpat-lined baking sheets.
Bake for 11.5 minutes or until the cookies just start to turn slighly golden in color on the bottoms. Remove from the oven and allow to cool completely.