Description
These Cranberry Orange Icebox Cookies are buttery, shortbread-like treats bursting with chewy dried cranberries and bright, fragrant orange zest. Each cookie is finished with a simple yet flavorful 2-ingredient orange glaze, perfect for adding a sweet citrusy touch. Ideal for make-ahead baking, the dough is chilled before slicing and baking, making preparation easy and convenient.
Ingredients
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: coarse sugar for rolling, such as sparkling sugar
Icing
- 1 cup (120g) confectioners’ sugar, sifted
- 2 Tablespoons (30ml) orange juice
- Optional: more orange zest for garnish
Instructions
- Cream Butter and Sugar: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on medium-high speed until creamy and combined, about 3 minutes.
- Add Egg and Vanilla: Beat in the egg and pure vanilla extract on high speed until fully incorporated, scraping down the sides of the bowl as needed.
- Mix Dry Ingredients: On low speed, add the all-purpose flour and salt, mixing just until combined into the butter mixture.
- Add 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.
- Shape and Chill Dough: Turn the dough onto a floured surface, divide in half, and roll each half into a 7- to 8-inch log about 2.5 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 3 hours and up to 5 days to develop flavor and firm the dough.
- Prepare Oven and Baking Sheets: Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone mats.
- Optional Sugar Coating: If desired, roll the chilled dough logs in coarse sugar on a plate, pressing gently to help sugar adhere.
- Slice and Arrange Cookies: Cut each log into 12 equal slices, placing them about 2 inches apart on the prepared baking sheets.
- Bake: Bake for 13 to 15 minutes or until edges are lightly browned. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Make Icing: Whisk together confectioners’ sugar and orange juice until smooth. Drizzle icing over cooled cookies, optionally topping with extra orange zest while icing is wet. Allow icing to set for 30 to 60 minutes before storing or serving.
- Storage: Store cookies covered at room temperature for up to 1 week.
Notes
- Chilling the dough is mandatory and enhances the orange flavor and texture.
- Use a citrus juicer and zester to efficiently extract juice and zest.
- Rolling the dough logs in coarse sugar after chilling makes for easier, neater coating compared to immediately after mixing.
- The icing sets after about 30-60 minutes, allowing safe stacking and storage of cookies.
- If you prefer, store dough logs in the refrigerator for up to 5 days before baking.
- Prep Time: 3 hours, 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
