Cranberry Orange Icebox Cookies
These cranberry orange icebox cookies are simple to make and have a delicious, shortbread texture with the sweetness and tang of the fruit.
Servings: 24 cookies, 1 per serving
Calories: 162kcal
Cost: $5
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.
Notes
For perfectly round slices, keep logs at 2" diameter, rotate the log every few cuts, and slice straight from the fridge (or 10–15 minutes from the freezer).
Using fresh cranberries? Mince finely and bump to 1 cup; the dough will be a touch softer and the cookies a little tarter—so don’t skimp on the glaze.
Glaze texture check: whisk to a ribbon that disappears in ~5–7 seconds. Too thin? Add a spoon of powdered sugar. Too thick? Add ¼ teaspoon more orange juice at a time.
Nutrition
Serving: 1g | Calories: 162kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 114mg | Fiber: 1g | Sugar: 12g
