Why You’ll Love This Cranberry Orange Icebox Cookies
These cookies bring bright orange flavor and chewy dried cranberries together in a simple, cool dough. The dough is easy to roll into logs and chill. After slicing and baking, you add a quick orange glaze. The result is a crisp edge with a soft middle and a fresh citrus taste. They look pretty on a plate and work well for gifts or a holiday cookie tray. You will like how the orange and cranberry flavor feel fresh and not too sweet.
introduction
This recipe makes a tidy batch of neat round cookies you can slice from chilled logs. The dough is quick to make, and chilling helps the orange flavor grow. If you want a slightly different chew and texture, you can compare to a similar take on cranberries and orange in this chewy Christmas cranberry orange cookies. That link shows another easy way to enjoy the same flavors.
Why Make This Recipe
Make this recipe when you want baking that feels simple but looks special. The dough stores well in the fridge for days, so you can make it ahead. Rolling the dough into logs makes even slices and neat cookies. The orange glaze is fast and brightens the cookie without heavy frosting. These cookies work for a dessert tray, a small party, or a homemade gift box.
What You Need for Cranberry Orange Icebox Cookies
You need a few basic tools:
- Large mixing bowl and hand mixer or stand mixer with a paddle.
- Measuring cups and spoons, and a kitchen scale if you like exact weights.
- Plastic wrap for chilling the logs.
- A floured work surface and a sharp knife for slicing.
- Baking sheets lined with parchment or silicone mats.
- A plate for rolling the chilled logs in coarse sugar (optional).
- A small bowl and whisk for the orange glaze.
How to Make Cranberry Orange Icebox Cookies
Follow these steps in order and keep things simple:
- Cream the butter and granulated sugar until smooth and light. Add the egg and vanilla and mix well.
- Add flour and salt and mix on low until just combined.
- Stir in orange juice, orange zest, and the chopped dried cranberries. The dough will be thick and a little sticky.
- Turn the dough onto a floured surface, divide it in two, and shape each half into a 7–8 inch log about 2.5 inches in diameter.
- Wrap the logs tightly and chill for at least 3 hours, up to 5 days. Chilling is required.
- Preheat the oven, slice the chilled logs into even rounds, and bake until edges are lightly brown.
- Mix the glaze and drizzle it over cooled cookies. Add extra zest if you like.
Ingredients:
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 this sparkling sugar, 1 cup (120g) confectioners’ sugar, sifted, 2 Tablespoons (30ml) orange juice, optional: more orange zest
Directions:
In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until combined and creamy, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Beat in the egg and vanilla extract on high speed. Scrape down the sides and up the bottom of the bowl as needed, and continue to beat until fully combined. Add the flour and salt and beat on low speed until combined. Finally, beat in the orange juice, orange zest, and dried cranberries until just combined. The cookie dough will be thick and slightly sticky.
Turn the dough out onto a floured work surface and, with floured hands, divide or cut in half. Roll/shape each half into a 7- or 8-inch log, about 2.5 inches in diameter. The measurements don’t have to be exact. Tightly wrap the dough logs in plastic wrap and chill in the refrigerator for at least 3 hours and up to 5 days. Chilling is mandatory for this cookie dough. I prefer to chill mine overnight; the orange flavor really comes through the longer this dough sits!
Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
Pour enough coarse sugar on an 8-inch or larger plate to cover it. Roll the logs in the sugar. You may need to really press the dough logs down into the sugar if it’s not really sticking. (I find coating the dough logs in sugar after chilling much easier, as the dough is too sticky to neatly roll in sugar right after mixing.)
Slice each dough log into 12 equally thick cookies and arrange cookies on prepared baking sheets about 2 inches apart.
Bake the cookies for 13–15 minutes or until very lightly brown around the edges. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Whisk the confectioners’ sugar and orange juice together. Drizzle over cooled cookies. Feel free to top each with more orange zest while icing is still wet. The icing sets after 30–60 minutes, so you can easily store, stack, and transport the cookies.
Cookies will stay fresh covered at room temperature for up to 1 week.
Best Ways to Serve Cranberry Orange Icebox Cookies
Serve these cookies at room temperature. They pair well with a hot cup of tea, coffee, or milk. For a holiday table, place them on a bright plate or stack them in a box with tissue paper. If you bring them to a party, arrange them with small signs so people know they have citrus and dried cranberries. For a simple dessert, serve two or three cookies with a scoop of vanilla ice cream and a drizzle of orange syrup.
How to Store Cranberry Orange Icebox Cookies
Keep baked cookies in an airtight container at room temperature for up to one week. If you need them longer, freeze baked cookies in a single layer on a tray until firm, then move into a freezer bag. They will keep for up to 3 months frozen. Thaw at room temperature before glazing, or glaze first and chill to set the icing. For the dough, keep wrapped logs in the fridge for up to 5 days or freeze them for up to 3 months. If frozen, thaw in the fridge before slicing and baking.
Easy Tips to Make Cranberry Orange Icebox Cookies
- Softened butter: Make sure the butter is soft but not melted. Soft butter creams with sugar better and gives good texture.
- Chop cranberries very small: Tiny pieces spread more flavor through the cookie and make the logs easier to slice.
- Measure flour correctly: Spoon and level the flour into the cup if you do not use a scale. Too much flour makes the cookies dry.
- Chill well: Chilling is mandatory. It firms the dough and helps the cookies bake evenly.
- Roll in sugar after chilling: The dough is less sticky once chilled, so sugar will stick better.
- Even slices: Use a sharp knife and a gentle sawing motion to keep slices tidy. Wipe the blade between cuts if needed.
Try These Variations of Cranberry Orange Icebox Cookies
- Lemon twist: Swap orange juice and zest with lemon for a lemon-cranberry version.
- White chocolate: Add white chocolate chips to the dough for more sweetness and texture.
- Nuts: Mix in chopped toasted almonds or pecans for a crunchy bite.
- Spiced: Add 1/2 teaspoon ground cinnamon or a pinch of nutmeg for a warm spice note.
- Zest-topped glaze: Stir some extra orange zest into the glaze and let some zest sit on top for a bright look.
Common Questions About Cranberry Orange Icebox Cookies
Q: Can I use frozen cranberries instead of dried ones?
A: Fresh or frozen cranberries are too wet and will change the dough texture. Dried cranberries work best. If you only have fresh, chop and dry them on a low oven heat first, then cool and use.
Q: Do I have to use the orange juice in the dough and glaze?
A: The orange juice adds bright flavor and keeps the dough soft. You can use less in the dough if needed, and in the glaze you can use water instead, but the orange taste will be milder.
Q: Can I freeze the dough logs?
A: Yes. Wrap logs tightly in plastic and then in foil. Freeze for up to 3 months. Thaw in the fridge before slicing and baking.
Q: How do I make the cookies less sticky to roll in sugar?
A: Chill the logs well, then press them into the sugar. If the dough warms while you work, put it back in the fridge for 10–20 minutes.
Q: Will the icing hold if I stack the cookies?
A: The icing sets in 30–60 minutes. Once set, you can stack and store the cookies without them sticking together.
Final Thoughts
This icebox cookie recipe gives you a neat and easy way to make bright, citrusy cookies. The dough is forgiving and the chilling step makes the final result clean and pretty. Use simple tools and ordinary pantry items. The flavor balances tart cranberry with fresh orange for a cookie that looks and tastes homemade and thoughtful.
Ready to Give It a Try?
Gather the ingredients, chill the logs, slice, bake, and glaze. These cookies work well for a plan-ahead treat, a gift box, or a small party plate. Enjoy the fresh orange flavor and the chewy touches of cranberry in each bite.
Print
Cranberry Orange Icebox Cookies
- Total Time: 180 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious cookies featuring bright orange flavor and chewy dried cranberries, drizzled with a quick orange glaze.
Ingredients
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened
- 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
- 1/4 teaspoon salt
- 2 Tablespoons (30ml) orange juice
- 1 teaspoon orange zest
- 3/4 cup (100g) finely chopped dried cranberries
- 1 cup (120g) confectioners’ sugar, sifted
- 2 Tablespoons (30ml) orange juice (for glaze)
Instructions
- Cream the butter and granulated sugar until smooth. Add the egg and vanilla; mix well.
- Add flour and salt; mix on low until combined.
- Stir in orange juice, orange zest, and cranberries until thick and sticky dough forms.
- Divide the dough into two halves and shape into 7-8 inch logs.
- Wrap the logs and chill for at least 3 hours.
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
- Roll chilled logs in coarse sugar, slice into cookies, and bake until lightly browned (13-15 minutes).
- Remove from oven and let cool before drizzling with glaze.
- Mix confectioners’ sugar with orange juice and drizzle over cooled cookies, adding more zest if desired.
Notes
Store cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg