Cranberry Orange Icebox Cookies
Deliciously tangy and sweet, these Cranberry Orange Icebox Cookies are perfect for sharing and holiday baking.
Equipment
- handheld mixer
- Paddle attachment
- Plastic Wrap
- baking sheets
- Parchment paper
- cooling rack
Ingredients
Dough Ingredients
- ¾ cup unsalted butter softened to room temperature
- ⅔ cup granulated sugar plus more for rolling
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour spooned & leveled
- 2 Tablespoons all-purpose flour
- ¼ teaspoon salt
- 2 Tablespoons orange juice
- 1 teaspoon orange zest
- ¾ cup dried cranberries very finely chopped (such as Craisins)
- 1 cup coarse sugar optional, for rolling
Icing Ingredients
- 1 cup confectioners’ sugar sifted
- 2 Tablespoons orange juice
- orange zest optional
Instructions
Cookie Preparation
- In a large bowl, beat the butter and sugar together until creamy, about 3 minutes. Beat in the egg and vanilla extract.
- Add the flour and salt and mix on low speed until combined. Then add the orange juice, orange zest, and dried cranberries until just combined.
- Turn the dough onto a floured surface and divide in half. Roll each half into a log and wrap in plastic wrap. Chill for at least 3 hours.
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
- Roll the logs in coarse sugar if desired, then slice into 12 cookies each.
- Bake for 13-15 minutes until lightly brown. Cool for 5 minutes before transferring to wire rack.
- Whisk together the confectioners’ sugar and orange juice for icing, drizzle over cooled cookies, and top with more orange zest if desired.
Notes
Cookies freeze well for up to 3 months. Chill cookie dough logs for up to 5 days.
Nutrition
Serving: 1cookieCalories: 90kcalCarbohydrates: 12gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 15mgSodium: 50mgPotassium: 30mgFiber: 0.5gSugar: 6gVitamin A: 80IUVitamin C: 1mgCalcium: 10mgIron: 0.3mg
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