Description
Cranberry Orange Icebox Cookies are buttery, shortbread-like cookies filled with chewy dried cranberries and vibrant orange zest. These chilled dough cookies are sliced and baked to perfection, then finished with a tangy orange glaze that adds a delightful sweetness and citrus punch. They are perfect for holiday gatherings or as a flavorful treat any time of year.
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: 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
- Cream the Butter and Sugar: In a large bowl, use a handheld mixer or stand mixer with a paddle attachment to beat the softened butter and granulated sugar on medium-high speed until the mixture is creamy and well combined, about 3 minutes.
- Combine Wet Ingredients: Beat in the egg and vanilla extract on high speed. Scrape down the bowl sides and bottom as needed, and continue beating until fully incorporated.
- Add Dry Ingredients: Add the all-purpose flour and salt to the bowl and beat on low speed until just combined.
- Incorporate Orange and Cranberries: Beat in the orange juice, orange zest, and finely chopped dried cranberries until the dough is thick and slightly sticky but evenly mixed.
- Shape and Chill Dough: Turn the dough out onto a floured surface. Divide it in half and with floured hands, roll each half into a 7- or 8-inch log roughly 2.5 inches in diameter. Wrap the dough logs tightly in plastic wrap and refrigerate for at least 3 hours or up to 5 days to develop flavor and texture.
- Preheat and Prepare Baking Sheets: Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone mats for easy cookie removal.
- Coat Dough Logs in Sugar: Pour coarse sugar onto a plate sufficient to coat the dough logs. Roll each chilled dough log in the sugar, pressing it firmly to ensure adhesion since the cold dough takes sugar well.
- Slice Cookies: Using a sharp knife, slice each sugar-coated dough log into 12 equal slices. Arrange the slices on the prepared baking sheets about 2 inches apart to allow spreading.
- Bake: Bake in the preheated oven for 13 to 15 minutes or until the cookie edges are just starting to turn light brown.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
- Prepare Orange Glaze: Whisk together the sifted confectioners’ sugar and orange juice until smooth and pourable.
- Glaze and Finish: Drizzle the orange glaze over cooled cookies. Optionally, sprinkle additional orange zest on top while the glaze is still wet. Let glaze set for 30 to 60 minutes before serving or storing.
- Storage: Store cookies in a covered container at room temperature for up to one week. Stacking is easy once the glaze has fully dried.
Notes
- These cookies have a buttery shortbread texture highlighted by chewy dried cranberries and fresh orange zest.
- The chilling step is essential to develop flavor and keep the dough manageable for slicing.
- Using a citrus juicer and a zester is recommended to get fresh orange juice and zest for the best flavor.
- If you prefer, coarse or sparkling sugar adds a beautiful crunch and sparkle when rolling the dough logs.
- The glaze is simple but brightens the flavor and presentation.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
