Description
These Cranberry Orange Icebox Cookies are buttery, soft shortbread-like treats bursting with chewy dried cranberries and zesty orange flavor.
Ingredients
Scale
- 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
- 1 cup (120g) confectioners’ sugar, sifted
- 2 Tablespoons (30ml) orange juice
- Optional: more orange zest for topping
Instructions
- In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until combined and creamy, about 3 minutes.
- Beat in the egg and vanilla extract on high speed. Scrape down the sides and bottom of the bowl to fully incorporate all ingredients.
- Add the all-purpose flour and salt and beat on low speed until just combined.
- Beat in the orange juice, orange zest, and very finely chopped dried cranberries until just combined.
- Turn the dough out onto a floured work surface; divide the dough in half. Roll or shape each half into a log about 7 to 8 inches long and approximately 2.5 inches in diameter.
- Wrap the dough logs tightly in plastic wrap and refrigerate for at least 3 hours and up to 5 days.
- Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Remove dough from refrigerator and roll each log in coarse sugar, pressing lightly to ensure the sugar sticks.
- Slice each sugar-coated log into 12 equally thick cookies and arrange them on the prepared baking sheets.
- Bake the cookies for 13–15 minutes or until the edges are very lightly browned.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Whisk together confectioners’ sugar and orange juice until smooth. Drizzle the glaze over cooled cookies and optionally sprinkle with additional orange zest.
- Allow glaze to set for 30–60 minutes before storing or serving.
- Store cookies covered at room temperature for up to one week.
Notes
- Chilling the dough enhances the orange flavor.
- Use a sharp knife for clean cuts on the dough logs.
- Adjust baking time based on your oven for best results.
- Prep Time: PT30M
- Cook Time: PT15M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg