Cranberry Orange Icebox Cookies
These cranberry orange icebox cookies pack a punch of flavor with just a handful of simple ingredients. Indulge in a buttery, shortbread-style cookie studded with sweet-tart dried cranberries and vibrant orange zest. For an extra touch of sparkle and crunch, coat the dough logs in coarse sanding sugar before slicing and baking. Finish them off with a quick and zesty orange glaze made from just two ingredients for a delightful, flavorful twist.
When it comes to holiday baking or year-round treats, Cranberry Orange Icebox Cookies hit the sweet spot between fruity zest and buttery indulgence. These cookies combine the tangy flavor of oranges with the sweet-tart pop of cranberries, offering a perfectly balanced bite. Here’s everything you need to know about these delightful treats.
Why Icebox Cookies?
Icebox cookies are not only incredibly easy to make but also convenient. The dough is prepped, rolled into logs, and chilled in the refrigerator. This allows you to slice and bake the cookies as needed—perfect for impromptu gatherings or when you crave fresh-baked cookies on demand.
Why You’ll Love Them
These cookies are versatile and can fit any occasion. Their citrusy brightness and chewy cranberry texture make them a standout on cookie platters or as edible gifts. Plus, the make-ahead dough means less stress and more enjoyment during your baking sessions.
Ingredients You’ll Need
- Unsalted Butter: The foundation for that melt-in-your-mouth texture.
- Sugar: Granulated sugar for sweetness and structure.
- Orange Zest and Juice: Fresh oranges impart a bright citrusy aroma.
- Dried Cranberries: Chopped to add chewy, sweet-tart bursts in every bite.
- All-Purpose Flour: The structure for your cookies.
- Vanilla Extract: For a warm undertone.
- A Pinch of Salt: To enhance flavors.
- Crystal Sanding Sugar: for the extra sweetness topping
How to Make Them
- Cream the Butter and Sugar: In a mixing bowl, beat softened butter and sugar until light and fluffy. This step ensures the cookies are tender and smooth.
- Add Flavoring: Mix in orange zest, juice, and vanilla extract. The citrusy notes blend perfectly with the cranberries.
- Incorporate Dry Ingredients: Slowly add flour and a pinch of salt. Fold in the finely chopped cranberries for a touch of tartness.
- Form the Dough: Shape the dough into a log about 2 inches in diameter, wrap it in parchment or plastic wrap, and refrigerate for at least 2 hours.
- Slice and Bake: Preheat your oven to 350°F (175°C). Slice the dough into ¼-inch rounds and place them on a baking sheet lined with parchment paper. Bake for 10–12 minutes or until the edges are lightly golden.
Tips for Perfect Cookies
- Chill Thoroughly: Proper chilling ensures the dough is firm enough to slice and holds its shape during baking.
- Zest with Care: Use a microplane to zest your orange, avoiding the bitter white pith.
- Experiment with Add-ins: Swap cranberries for dried cherries or add chopped nuts for extra crunch.
Serving Suggestions
Serve Cranberry Orange Icebox Cookies with a cup of Earl Grey tea, mulled wine, or a glass of milk. They’re also wonderful when paired with vanilla or orange-flavored ice cream for a fancier dessert.
Closing Thoughts
Baking Cranberry Orange Icebox Cookies is like capturing sunshine and a cool breeze in a cookie. Whether you want to impress guests, fill your cookie jar, or indulge in a self-care baking day, this recipe is a winner.
Happy Baking!
These cranberry orange icebox cookies perfectly balance buttery shortbread, chewy cranberries, and bright orange zest. With a sparkling sugar crust and a drizzle of citrus glaze, they’re as beautiful as they are delicious—perfect for any occasion!
- 3/4 cup unsalted butter - softened
- 2/3 cup granulated Sugar
- 1 large egg (room temperature)
- 1 teaspoon pure vanilla extract
- 2 cups + 2 Tablespoons all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup very finely chopped dried cranberries
- optional: Sanding sugar for rolling
- 1 cup powdered sugar (sifted)
- 4 tablespoon orange juice (2 tablespoons for Icing)
- 2 teaspoon orange zest (1/2 - 1 teaspoon for icing)
- Prepare the Dough
In a large bowl, beat the butter and granulated sugar on medium-high speed with a handheld mixer or stand mixer fitted with a paddle attachment until combined and creamy, about 2 minutes.
Beat in the egg and vanilla extract on high speed. Scrape down the sides and up the bottom of the bowl as needed, and continue to beat until fully combined.
Add the flour and salt and beat on low speed until combined.
Beat in two tablespoons of orange juice, two tablespoons of orange zest, and dried cranberries until combined. Don't overbeat the dough. The cookie dough will be thick and slightly sticky.
- Turn the dough out onto a floured work surface and, with floured hands, divide or cut it in half. Roll/shape each half into a 7- or 8-inch log about 2.5 inches in diameter. The measurements don’t have to be exact. Tightly wrap the dough logs in plastic wrap and chill them in the refrigerator for at least 3 hours and up to 5 days. Chilling is mandatory for this cookie dough. I prefer to chill mine overnight; the longer this dough sits, the more orange flavor comes through!
- The next day:
- Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper and set aside.
- Optional rolling in sugar:
Pour enough coarse sugar on an 8-inch or larger plate to cover it. Roll the logs in the sugar. If the dough is not really sticking, you may need to press it down. (I find coating the dough logs in sugar after chilling much easier, as the dough is too sticky to neatly roll in sugar right after mixing.)
Slice each dough log into 12 equally thick cookies and arrange cookies on prepared baking sheets about 2 inches apart.
Bake the cookies for 13–15 minutes or until lightly brown around the edges. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the Icing:
Whisk the confectioners’ sugar and orange juice together. Drizzle over cooled cookies. Feel free to top each with more orange zest while the icing is still wet. The icing sets after 30–60 minutes, so you can easily store, stack, and transport the cookies.
Cookies will stay fresh and covered at room temperature for up to 1 week.
Make Ahead Instructions: Baked cookies, with or without icing, freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, if desired, before serving. You can make/assemble the cookie dough logs and chill in the fridge for up to 5 days (see step 2). Cookie dough logs freeze well, too, for up to 3 months. Allow the logs to thaw overnight in the refrigerator, then continue with step 3.
Can I dip in white or dark chocolate instead? Yes! Cranberries, orange, and white or dark chocolate are great flavors! Feel free to skip the icing and dip the cookies in (or drizzle the cookies with) melted white or dark chocolate, just like these
