Cranberry Orange Icebox Cookies
These cookies combine tart dried cranberries with refreshing orange zest, creating a delightful balance of sweet and tangy flavors, perfect for holiday gatherings or as a sweet snack.
Servings: 24 cookies
Calories: 150kcal
Ingredients
Cookie Dough Ingredients
- 3/4 cup unsalted butter, softened Unsalted butter allows control over salt. If using salted butter, reduce added salt.
- 2/3 cup granulated sugar, plus additional for rolling
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups + 2 tablespoons all-purpose flour, spooned and leveled
- 1/4 teaspoon salt
- 2 tablespoons fresh orange juice
- 1 teaspoon orange zest Fresh zest gives the best flavor.
- 3/4 cup finely chopped dried cranberries (like Craisins) Craisins or another brand work well.
- Optional: coarse sugar for rolling, such as sparkling sugar
Icing Ingredients
- 1 cup confectioners’ sugar, sifted
- 2 tablespoons fresh orange juice
- Optional: extra orange zest for garnish
Instructions
Preparation
- In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together on medium-high speed until creamy and well combined, about 3 minutes.
- Add the egg and vanilla extract to the butter mixture, continuing to beat until fully incorporated. Scrape down the sides of the bowl as needed.
- Gradually add the all-purpose flour and salt, mixing on low speed until just combined. Fold in the orange juice, orange zest, and chopped dried cranberries until the dough is thick and slightly sticky.
- Divide the dough into two equal portions and shape each into a log about 2.5 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 3 hours or up to a week.
Baking
- Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
- If desired, roll the chilled dough logs in coarse sugar for an added crunch. Slice each log into 12 equal cookies and arrange them on the prepared baking sheets.
- Bake in the preheated oven for 13 to 15 minutes or until the edges are lightly browned. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Icing
- For the icing, whisk together the sifted confectioners’ sugar and fresh orange juice until smooth. Drizzle over the cooled cookies and top with extra orange zest if desired.
Notes
Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, freeze cookies by placing them in a freezer-safe container separated by parchment paper.