Description
Delight in these Cranberry Orange Icebox Cookies, a perfect blend of tangy orange and sweet dried cranberries in a buttery, soft cookie. Chilled for enhanced flavor and texture, these cookies are rolled in sugar for a delightful crunch and finished with a zesty orange glaze, making them an ideal treat for holidays or any cozy gathering.
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)
Icing
- 1 cup (120g) confectioners’ sugar, sifted
- 2 Tablespoons (30ml) orange juice
- Optional: coarse sugar for rolling, such as sparkling sugar
- Optional: more orange zest for topping
Instructions
- Prepare the dough: In a large bowl, use a handheld or stand mixer with a paddle attachment to beat together the softened butter and granulated sugar on medium-high speed until creamy and well combined, about 3 minutes. Add the egg and vanilla extract, then beat on high speed until fully incorporated. Scrape down the bowl as needed. Next, add the flour and salt, mixing on low speed until combined. Finally, beat in the orange juice, orange zest, and finely chopped dried cranberries just until evenly distributed in the dough. The dough will be thick and slightly sticky.
- Shape and chill the dough: Turn the dough onto a floured surface. With floured hands, divide it in half and roll each half into a 7- to 8-inch log about 2.5 inches in diameter. The measurements do not have to be exact. Wrap the dough logs tightly in plastic wrap and refrigerate for at least 3 hours and up to 5 days. Chilling is essential to develop the orange flavor and firm the dough for slicing.
- Preheat and prepare baking sheets: Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Optional rolling in sugar: Pour an ample amount of coarse sugar onto a plate. Remove the dough logs from the fridge and roll them in the sugar, pressing gently to help it adhere. This step is easier after chilling once the dough is less sticky.
- Slice and arrange cookies: Using a sharp knife, slice each dough log into 12 equally thick cookies. Arrange the cookies on the prepared baking sheets, spacing them about 2 inches apart to allow for slight spreading during baking.
- Bake the cookies: Bake for 13 to 15 minutes until the edges are very lightly browned. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the icing: In a small bowl, whisk together the sifted confectioners’ sugar and orange juice until smooth. Drizzle this glaze over the cooled cookies. While the icing is still wet, optionally sprinkle more orange zest on top for added flavor and visual appeal. Let the icing set for 30 to 60 minutes before storing.
- Storage: Store the iced cookies covered at room temperature for up to 1 week. They can be stacked and transported easily once the icing has fully set.
Notes
- Chilling the dough is crucial for firm slices and a better orange flavor.
- Use room temperature ingredients for best creaming results.
- Rolling the dough logs in coarse sugar adds a delightful crunchy texture and sparkle.
- Orange zest in the dough and icing enhances the citrus flavor intensity.
- Cookies keep well covered at room temperature for up to one week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
