Description
These Cranberry Orange Icebox Cookies are a delightful combination of tangy orange and sweet dried cranberries baked into crisp, buttery cookies. Perfectly chilled and rolled in sugar for added texture, they are finished with a light orange glaze that enhances their fresh citrus flavor. A wonderful treat for holidays or any time you crave a festive, refreshing cookie.
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
Orange Icing
- 1 cup (120g) confectioners’ sugar, sifted
- 2 Tablespoons (30ml) orange juice
- Optional: more orange zest for topping
Instructions
- Make the Dough: In a large bowl, use a handheld mixer or stand mixer with a paddle attachment to beat the softened butter and granulated sugar together on medium-high speed until creamy, about 3 minutes. Beat in the egg and vanilla extract on high speed, scraping down the bowl as needed. Add the flour and salt, beating on low speed until combined. Finally, mix in the orange juice, orange zest, and finely chopped dried cranberries until just incorporated. The dough will be thick and slightly sticky.
- Shape and Chill: Turn the dough onto a floured surface. With floured hands, divide the dough in half. Roll each half into a log measuring about 7 to 8 inches long and 2.5 inches in diameter. Wrap tightly in plastic wrap and chill in the refrigerator for at least 3 hours, preferably overnight. This chilling step is essential to develop flavor and firm up the dough.
- Prepare for Baking: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking. Set them aside.
- Optional Sugar Coating: Pour coarse sugar onto a plate. Remove the dough logs from the fridge and roll each log in the sugar, pressing gently to help it adhere since the dough is now firm and less sticky. This step is optional but adds a lovely sparkle and crunch.
- Slice and Arrange: Slice each dough log into 12 equal pieces, creating about 24 cookies total. Place the cookies on the prepared baking sheets, spacing them about 2 inches apart to allow for slight spreading.
- Bake: Bake the cookies for 13 to 15 minutes, or until they are just beginning to turn light brown around the edges. Remove from oven and let them cool on the baking sheet for 5 minutes. Then transfer the cookies to a wire rack to cool completely.
- Prepare the Icing: While the cookies cool, whisk together the sifted confectioners’ sugar and orange juice until smooth. Drizzle the icing over each cooled cookie. Optionally sprinkle additional orange zest on top while the glaze is still wet to enhance the citrus flavor and appearance. Allow the icing to set for 30 to 60 minutes before handling further.
- Storage: Once iced and set, store the cookies in an airtight container covered at room temperature. They will stay fresh and delicious for up to 1 week, making them a wonderful ahead-of-time treat.
Notes
- Chilling the dough is mandatory to develop flavor and ensure the cookies hold their shape when baked.
- Rolling the dough logs in coarse sugar is optional but adds a delightful crunch and sparkle.
- For best results, use a sharp knife to slice the logs evenly to ensure uniform cookies.
- Orange zest can be adjusted based on your preference for citrus intensity.
- You can prepare the cookie logs up to 5 days ahead and refrigerate or freeze for longer storage.
- The cookie dough is slightly sticky before chilling, so flouring your hands and surface helps with shaping.
