Cranberry Orange Icebox Cookies Recipe

If you’re craving a cookie that’s bursting with bright citrus flavor and a touch of tart cranberry, you’re going to adore this Cranberry Orange Icebox Cookies Recipe. I absolutely love how these cookies combine a buttery, shortbread-like base with those chewy dried cranberries and a luscious orange glaze that really brings everything together. Trust me, once you try these, they’ll quickly become your go-to for holiday parties, afternoon tea, or anytime you want a cookie that feels a bit fancy but is super easy to whip up!

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Ingredients You’ll Need

Each ingredient here plays a starring role in this Cranberry Orange Icebox Cookies Recipe. The butter and sugar cream together for that tender crumb, while the orange juice and zest pack in juicy citrus notes. Be sure to pick dried cranberries that are finely chopped so they distribute evenly without overpowering.

• Unsalted butter: Use softened, room temperature butter so it creams easily for that light, tender cookie texture.
• Granulated sugar: Adds subtle sweetness and helps the dough cream up fluffy; plus you’ll use more for rolling to add crunch.
• Egg: Ensures the cookies hold together but keeps them tender.
• Pure vanilla extract: Rounds out the flavor and complements the orange beautifully.
• All-purpose flour: Spoon and level to avoid packing it in for the perfect light crumb.
• Salt: Balances the sweetness and heightens the orange flavor.
• Orange juice: Adds fresh citrus tang — plus it helps the dough stay soft and moist.
• Orange zest: The secret to that fragrant burst of orange flavor in every bite.
• Finely chopped dried cranberries: Use very finely chopped Craisins or cranberry bits to get even berry distribution.
• Coarse sugar (optional): For rolling the dough logs to add a sparkly, crunchy finish.
• Confectioners’ sugar: For that melt-in-your-mouth glaze drizzle on top.

Variations

One of my favorite things about the Cranberry Orange Icebox Cookies Recipe is how easy it is to tweak and make your own. Whether you want to add a nutty crunch or adapt it for dietary needs, these cookies are a fantastic base to customize.

• Nutty variation: I sometimes toss in ½ cup chopped pecans or walnuts for an added texture and earthy flavor—my family goes crazy for this twist!
• Gluten-free version: Swap the all-purpose flour for a 1-to-1 gluten-free baking flour blend; just be sure to chill the dough a bit longer so it firms up nicely.
• Spiced orange: Add a pinch of cinnamon or nutmeg to the dough for cozy spice notes that pair wonderfully with the orange and cranberry.
• Sweet glaze option: If you prefer a thicker icing, mix more confectioners’ sugar with less orange juice until it’s a spreadable consistency.

How to Make Cranberry Orange Icebox Cookies Recipe

Step 1: Cream Butter and Sugar Until Light and Fluffy

Start by beating the softened butter with granulated sugar on medium-high speed for about 3 minutes using a stand mixer or hand mixer. You’ll notice the mixture turn pale and creamy, which is exactly what you want for tender cookies. If you’re unsure, a quick tutorial on how to cream butter and sugar can be a big help here.

Step 2: Add Egg and Vanilla, Then Mix in Dry Ingredients

Next, whip in the egg and vanilla extract on high speed. Be sure to scrape down the sides and bottom of the bowl to get everything fully combined. Then, switch to low speed and add in the flour and salt—don’t overmix, just until you see no dry flour. Finally, gently fold in the orange juice, zest, and those finely chopped cranberries. The dough will be thick and a little sticky, which is perfect.

Step 3: Shape Dough Into Logs and Chill Thoroughly

Turn the dough out onto a floured surface. With floured hands, divide it in half and roll each into a log about 7 to 8 inches long, roughly 2.5 inches in diameter. Wrap each log tightly in plastic wrap and chill them for at least 3 hours—overnight is even better. I discovered this trick when I chilled the dough longer and got a much stronger orange flavor paired with easier slicing.

Step 4: Roll Logs in Sugar and Cut into Cookies

Preheat your oven to 350°F (177°C). Pour coarse sugar on a plate or shallow bowl, then roll each chilled log into the sugar until coated. I recommend waiting until after chilling because the dough is less sticky and easier to handle. Slice each log into 12 even cookies and arrange them spaced about 2 inches apart on lined baking sheets.

Step 5: Bake and Cool

Bake for 13 to 15 minutes, or until the edges just start to turn a light golden brown. They might look slightly soft in the center—that’s perfect. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 6: Drizzle with Orange Glaze

Whisk together the confectioners’ sugar and orange juice until smooth. Drizzle this glorious glaze over the cooled cookies, and if you want to double down on flavor, sprinkle a little extra orange zest on top while the glaze’s still wet. The glaze sets in about 30 to 60 minutes, making these cookies easy to stack and transport without a mess.

How to Serve Cranberry Orange Icebox Cookies Recipe

Garnishes

I love dusting the finished cookies with a little extra orange zest—adds a fresh pop of color and aroma. If you’re feeling fancy, a light sprinkle of edible gold or pearl sugar over the glaze creates a festive sparkle that wows guests.

Side Dishes

These cookies pair beautifully with a hot cup of herbal tea or freshly brewed coffee. For holiday gatherings, I like serving them alongside a creamy vanilla bean ice cream or a vibrant cranberry-orange compote to complement the flavors.

Creative Ways to Present

For gift-giving or parties, arrange the cookies stacked in clear mason jars or gift boxes with a sprig of fresh rosemary or orange peel curls tied on top. It’s a simple touch that looks stunning and smells amazing!

Make Ahead and Storage

Storing Leftovers

Store your baked cookies in an airtight container at room temperature. They’ll stay perfectly fresh and soft for up to a week—if you don’t eat them first! I like adding a small piece of bread in the container to keep them moist.

Freezing

You can freeze the unbaked cookie logs wrapped tightly in plastic and foil for up to 3 months. When you’re ready to bake, thaw overnight in the fridge, then proceed as instructed. This has saved me on busy days and the flavor is just as vibrant.

Reheating

To freshen up leftovers, pop the cookies in a warm (not hot) oven for 3-5 minutes to soften the texture without melting the glaze. Or enjoy them straight from the container—the flavor and texture are fantastic either way.

FAQs

Final Thoughts

This Cranberry Orange Icebox Cookies Recipe is such a cozy and cheerful treat—perfect to brighten your day or impress your guests. I love how it’s simple enough to make on a weekday but looks and tastes like something special from a bakery. Give it a try, chill that dough well, and you’ll soon be sharing these sweet, zesty delights with family and friends time and again, just like I do. Happy baking!

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