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Cranberry Orange Icebox Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 99 reviews
  • Author: Jasmine
  • Prep Time: 3 hr 30 min
  • Cook Time: 14 min
  • Total Time: 3 hr 45 min
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these Cranberry Orange Icebox Cookies, featuring a buttery shortbread-like texture mingled with chewy dried cranberries and vibrant orange zest. These no-fuss cookies are shaped into logs, chilled to develop flavor, and sliced before baking to perfectly tender rounds. A simple two-ingredient orange glaze adds a refreshing, citrusy finish that pairs beautifully with the sweet-tart cranberries, making these cookies an irresistible treat for any occasion.

Ingredients

Scale

Cookie Dough

  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 2/3 cup (133g) granulated sugar, plus more for rolling
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups + 2 Tablespoons (265g) all-purpose flour (spooned & leveled)
  • 1/4 teaspoon salt
  • 2 Tablespoons (30ml) orange juice
  • 1 teaspoon orange zest
  • 3/4 cup (100g) very finely chopped dried cranberries (such as Craisins)

Optional Rolling Sugar

  • Coarse sugar for rolling, such as sparkling sugar

Orange Glaze

  • 1 cup (120g) confectioners’ sugar, sifted
  • 2 Tablespoons (30ml) orange juice
  • Optional: more orange zest for topping

Instructions

  1. Cream Butter and Sugar: In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar together on medium-high speed until combined and creamy, about 3 minutes. This step creates a light, airy base essential for the cookie’s tender crumb.
  2. Add Egg and Vanilla: Beat in the egg and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed, then continue to beat until fully incorporated, ensuring a smooth batter.
  3. Incorporate Dry Ingredients: On low speed, add the all-purpose flour and salt, mixing until just combined to avoid overworking the dough, which can toughen the cookies.
  4. Mix in Orange and Cranberries: Beat in the orange juice, orange zest, and finely chopped dried cranberries until just combined. The dough will be thick and slightly sticky, signaling readiness for shaping.
  5. Shape and Chill Dough Logs: Turn the dough out onto a floured work surface. With floured hands, divide the dough in half and roll each half into a 7- to 8-inch log about 2.5 inches in diameter. Tightly wrap each log in plastic wrap and chill in the refrigerator for at least 3 hours or up to 5 days. Chilling is vital for flavor development and easier slicing.
  6. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone mats, setting them aside to expedite assembly.
  7. Coat Dough Logs in Sugar: Pour enough coarse sugar onto an 8-inch or larger plate to cover its surface. Remove chilled dough logs from the fridge and roll each in the coarse sugar, pressing gently to adhere. This adds a decorative sparkle and slight crunch.
  8. Slice and Arrange Cookies: Using a sharp knife, slice each coated dough log into 12 evenly thick cookies, carefully placing them about 2 inches apart on the prepared baking sheets to allow even baking.
  9. Bake Cookies: Bake the cookies for 13 to 15 minutes, or until they are lightly golden around the edges. Avoid overbaking to maintain a tender, melt-in-your-mouth texture.
  10. Cool Cookies: Remove the baking sheets from the oven and let the cookies cool on them for 5 minutes to set before transferring to a wire rack to cool completely, preventing breakage.
  11. Prepare Orange Glaze: Whisk together the sifted confectioners’ sugar and orange juice until smooth. Once the cookies are completely cool, drizzle the glaze evenly over the top. Optionally, sprinkle additional orange zest over the glaze while still wet for extra fragrance and color.
  12. Allow Glaze to Set and Store: Let the glaze set for 30 to 60 minutes before stacking or storing. Store the cookies covered at room temperature in an airtight container for up to 1 week, preserving freshness and flavor.

Notes

  • These icebox cookies resemble buttery shortbread with a chewy cranberry bite and bright citrus notes, perfect for festive occasions or everyday treats.
  • Chilling the dough is essential to develop the orange flavor fully and to make the dough easier to slice without crumbling.
  • Using a citrus juicer and zester enhances the ease and quality of orange juice and zest extraction.
  • Coating the dough logs in coarse sugar after chilling ensures a neat, sparkling finish and adds pleasant texture.
  • The simple two-ingredient orange glaze is a quick and flavorful way to finish the cookies, but it can be omitted for a plainer version.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 130
  • Sugar: 9g
  • Sodium: 55mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 17g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 20mg

Find it online: https://jmrecipes.com/cranberry-orange-icebox-cookies-recipe/