Cranberry Orange Icebox Cookies With Orange Zest Drizzle
Every December, once the garland's hung and the woodstove is going, these cranberry orange icebox cookies are the first thing I bake. They're buttery with crisp edges, filled with dried or fresh cranberries, and finished with a bright citrus glaze. They taste like Christmas, plain and simple.
I always keep a few logs of dough in the fridge or freezer this time of year. It makes things easy when friends drop by or when I want to tuck something homemade into a neighbor's cookie tin. If you're planning your seasonal baking list, I recommend adding the cranberry orange cookies along with my soft sugar cookies, cranberry bliss bars, Crinkle Topped Brownie Cookies, or beautiful cinnamon star bread. For a cozy gift idea, pair these cookies with a jar of hot cocoa mix wrapped in ribbon. These simple traditions go a long way toward making the season feel full.
A Quick Look at This Orange Icebox Cookies Recipe
⏱️ Time: 10 minutes prep, 10 minutes baking, plus chilling
Texture: Buttery shortbread-style cookie with crisp edges
Flavor: Bright orange zest, sweet dried or fresh cranberries, and a light citrus glaze
Key Ingredients: Butter, brown sugar, powdered sugar, cranberries, orange zest
Make-Ahead Friendly: Dough logs keep 5 days in the fridge or 2 months in the freezer
Perfect For: Holiday cookie trays, neighbor gifts, freezer-friendly baking
Skill Level: Easy-slice, bake, drizzle, done
Best Tip: Slice the dough while it's very cold to keep the cookies round and even
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Jump to:
- A Quick Look at This Orange Icebox Cookies Recipe
- Why You'll Love This Recipe
- Ingredients for These Cookies
- Step by Step Photos
- Variations for Slice and bake holiday cookies
- Easy Substitutions & Variations
- Expert Tips for Orange Cranberry Refrigerator Cookies
- Frequently Asked Questions About Icebox Cookies
- Troubleshooting Guide
- Storage Tips for these Cranberry Orange Icebox Cookies
- A Reader-Favorite Moment from the Kitchen
- More Holiday Recipes You Should Try
- Cranberry Orange Icebox Cookies
Why You'll Love This Recipe
- Simple to make and easy to freeze - Keep dough in the fridge or freezer and bake as needed
- Festive flavor profile - Bright citrus paired with tart cranberries
- Perfect for holiday trays - These cookies hold their shape and stack beautifully
- Make-ahead friendly - Dough logs last up to 5 days in the fridge or 2 months in the freezer
- Customizable - Use dried or fresh cranberries, roll in sugar or nuts, or drizzle with chocolate
Ingredients for These Cookies
For the cookies:
- All-purpose flour - Unbleached flour keeps the flavor clean and gives the cookies their sturdy shortbread structure.
Salt + baking powder - Just enough to balance sweetness and give the dough a gentle lift.
Brown sugar + powdered sugar - Brown sugar adds depth and warmth, while powdered sugar keeps the texture tender.
Unsalted butter - High-quality butter is essential here; it's the backbone of the dough. Let it soften so it creams smoothly.
Vanilla extract - Pure vanilla only. It rounds out the citrus and cranberry beautifully.
Cranberries - Dried cranberries give a chewy bite; fresh minced cranberries add bright, tart pops of flavor.
Orange zest - Fresh zest is key. It perfumes the dough and gives that true citrus spark bottled flavorings can't match.
For the orange glaze:
- Confectioners' sugar - Gives the glaze a smooth, glossy finish that sets beautifully on the cookies.
Fresh orange juice - Fresh-squeezed is best; it brightens the glaze and brings real citrus flavor instead of anything artificial.
Vanilla extract - Just a splash rounds out the citrus. I prefer a bourbon-based vanilla extract here-the warm, deep flavor pairs beautifully with the orange and makes the glaze taste richer and more homemade.
Step by Step Photos
- Step: Add the softened butter, brown sugar, and powdered sugar to the bowl of your stand mixer.
- Step: Cream the mixture on medium speed until it becomes light, fluffy, and well combined.
- Step: Add the egg and vanilla to the creamed butter mixture.
- Step: Mix in the dry ingredients, adding the flour mixture gradually until a soft dough forms.
- Step: Fold in the cranberries and orange zest until evenly distributed through the dough.
- Step: Transfer the dough to plastic wrap and shape it into a firm log, then wrap tightly for chilling.
7. Step: Once chilled, slice the dough into even ¼-inch rounds, keeping the log cold for clean cuts.
8. Step: Arrange the sliced cookies on a parchment-lined baking sheet, sprinkle with coarse sugar, and get them ready for the oven.
Variations for Slice and bake holiday cookies
Cranberry Choices:
- Dried cranberries create a chewy, sweet cookie (I like these organic cranberries)
- Fresh cranberries bring brightness and tartness (mince them finely)
Flavor Swaps & Additions:
- Sub in dried blueberries and lemon zest for a springtime version
- Roll the dough logs in chopped walnuts or coarse sugar before chilling
- Skip the glaze and drizzle white chocolate for a modern spin
- Add a bit of cinnamon for warmth (especially good if using fresh cranberries)
Easy Substitutions & Variations
- No powdered sugar? Use all brown sugar (but cookies may be a bit more dense)
- Need it gluten-free? Use a 1:1 gluten-free flour blend-just chill the dough longer
- No fresh oranges? Bottled juice works for the glaze, but skip the zest if you don't have fresh
- Dairy-free version? Plant-based butter substitutes well, though texture will be slightly different
Expert Tips for Orange Cranberry Refrigerator Cookies
- Rotate while slicing - Turn the dough log a quarter turn every few cuts to keep cookies round
- Slice cold - The dough should be firm when slicing or cookies may flatten
- Use damp hands - Helps shape the dough without sticking
- Zest first, then juice - Always zest your oranges before cutting them
Frequently Asked Questions About Icebox Cookies
Slice while the dough is firm and rotate the log every few slices to avoid flattening one side.
Yes, use 1 cup of minced fresh cranberries instead of ⅔ cup dried. The cookies will be a little softer and more tart.
Yes. Let sit out for 10-15 minutes before slicing or use a sharp knife right out of the freezer.
At least 4 hours in the fridge. You can also freeze it for longer storage.
Troubleshooting Guide
Cookies spreading too much?
Dough was too soft-pop it back in the fridge for 30 minutes before slicing.
Cookies baking unevenly?
Slices may be too thick or too warm. Keep dough chilled and cut ¼" rounds.
Glaze too runny or thick?
Thin with a few drops of juice or thicken with more powdered sugar.
Storage Tips for these Cranberry Orange Icebox Cookies
Room Temperature:
Store in an airtight container for up to 4 days.
Freezer (Unbaked Dough):
Wrap logs tightly in plastic, then place in a freezer-safe bag. Freeze for up to 2 months.
Freezer (Baked Cookies):
Cool completely, then store in a container layered with parchment. Thaw at room temp and serve.
A Reader-Favorite Moment from the Kitchen
This might be my favorite cookie comment of all time. A reader shared this sweet note on This Instagram Reel after making them for her neighborhood:
"My neighbor told me that if I wasn't married (and he wasn't married-with his wife next to him) that he would marry me so that I could make him these cookies. I'm making the recipe again today and split the dough in half to make half as written and half with dried blueberries and lemon zest. Love these!"
That right there? That's why we bake and why I love sharing recipes.
⭐️⭐️⭐️⭐️⭐️ Enjoy this recipe? Leaving a five star review is one of the kindest ways to support my little corner of the internet. Thank you!
Cranberry Orange Icebox Cookies
Ingredients
Cookies
- 2 ¼ cups all-purpose flour 270 g
- ½ teaspoon salt 3 g
- ¼ teaspoon baking powder 1 g
- ¾ cup brown sugar 150 g
- ½ cup powdered sugar 60 g
- 1 large egg room temperature
- 1 cup butter - salted room temp (226 g)
- 2 teaspoons vanilla 10 ml
- ⅔ cup dried cranberries 85 g or 1 cup fresh, minced (100 g)
- 1 tablespoon orange zest 6 g
Orange Zest Glaze
- ½ cup powdered sugar 60 g
- 1 tablespoon fresh orange juice 15 ml
- ¼ teaspoon vanilla 1 ml
Instructions
Cookies
- Begin by creaming the butter with both sugars until light and fluffy. Add the egg and vanilla extract, mixing until fully combined
- In a separate bowl, whisk together the flour, salt, and baking powder. Gradually incorporate the dry ingredients into the butter mixture until a soft dough forms. Gently fold in the dried cranberries and orange zest.
- To make handling easier, lightly dampen your hands before shaping the dough. Divide it into two portions and roll each into a log about 2 inches in diameter. Wrap each log tightly in plastic wrap, sealing the ends well. Refrigerate for at least 4 hours or up to 5 days. For longer storage, place the wrapped logs in a freezer-safe bag and freeze.
- For a festive touch, roll the dough logs in finely chopped walnuts or decorating sugar before chilling.
- When ready to bake, preheat your oven to 350°F and line a baking sheet with parchment paper.
- Slice the chilled dough into ¼-inch rounds. Avoid letting the dough sit at room temperature too long, as it will soften and lose its round shape. After every few slices, rotate the dough log to prevent one side from flattening.
- Bake for about 12 minutes, or until the edges are lightly golden. Let the cookies cool on the pan for a few minutes before transferring them to a wire rack to cool completely.
Orange Zest Glaze
- Whisk the confectioners' sugar with fresh-squeezed orange juice and a splash of vanilla until smooth and glossy. Drizzle over the cookies, then add a touch of fresh orange zest on top for color and brightness.
- For a little sparkle, finish with a light sprinkle of decorating sugar.
I’ve been making these cranberry orange icebox cookies for years, and they’ve truly become part of our family’s holiday baking tradition. Every December, I keep a few logs in the fridge or freezer so we can slice and bake a fresh batch whenever guests stop by. The combination of tart cranberries, sweet orange glaze, and buttery shortbread never disappoints. They taste just like Christmas to me.