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Cranberry Orange Icebox Cookies Recipe

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4 from 7 reviews

These Cranberry Orange Icebox Cookies combine the bright, zesty flavor of orange with tart dried cranberries in a buttery, tender cookie. The dough is chilled and sliced into rounds before baking to create crisp edges with a soft, chewy center. Lightly iced with a simple orange glaze and optionally rolled in coarse sugar for added sparkle, these festive cookies are perfect for holiday gatherings or everyday treats.

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

Icing

  • 1 cup (120g) confectioners’ sugar, sifted
  • 2 Tablespoons (30ml) orange juice
  • Optional: more orange zest for garnish

Instructions

  1. Cream Butter and Sugar: In a large bowl, use a handheld or stand mixer with a paddle attachment to beat the softened butter and granulated sugar on medium-high speed until the mixture is combined and creamy, about 3 minutes.
  2. Add Egg and Vanilla: Beat in the egg and vanilla extract on high speed. Scrape down the sides and bottom of the bowl, and continue beating until fully combined.
  3. Incorporate Dry Ingredients: Add the all-purpose flour and salt, then beat on low speed until just combined.
  4. Add Orange and Cranberries: Beat in the orange juice, orange zest, and finely chopped dried cranberries until just incorporated, resulting in a thick, slightly sticky dough.
  5. Shape Dough Logs: Turn the dough onto a floured surface. Divide or cut in half, then shape each half into a 7-8 inch log about 2.5 inches in diameter. Wrap tightly in plastic wrap.
  6. Chill Dough: Refrigerate the wrapped dough logs for at least 3 hours and up to 5 days to develop flavor and firm up.
  7. Preheat Oven and Prepare Baking Sheets: Set the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone mats.
  8. Optional Sugar Rolling: If desired, roll the chilled dough logs in coarse sugar, pressing gently so the sugar sticks.
  9. Slice and Arrange: Slice each dough log into 12 equal slices. Place cookies 2 inches apart on prepared baking sheets.
  10. Bake Cookies: Bake for 13-15 minutes until edges are lightly browned. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
  11. Prepare Icing: Whisk together confectioners’ sugar and orange juice until smooth. Drizzle over cooled cookies and optionally sprinkle with extra orange zest. Allow icing to set 30-60 minutes.
  12. Store and Serve: Store cookies covered at room temperature for up to 1 week. For longer storage, freeze baked cookies or dough logs as described.

Notes

  • Make-Ahead: Dough logs can be refrigerated for up to 5 days or frozen for up to 3 months. Baked cookies freeze well for up to 3 months.
  • Optional: Instead of icing, dip or drizzle cookies with melted white or dark chocolate for a delicious twist.
  • Chilling the dough is mandatory to develop orange flavor and to slice manageable logs.
  • Use a citrus juicer and zester for fresh orange juice and zest for best flavor.
  • Ensure cookies cool completely before icing to prevent melting.

Find it online: https://marthatasty.com/cranberry-orange-icebox-cookies-recipe/