Easy Cranberry Orange Icebox Cookies (Print version)
Buttery slice-and-bake cranberry orange cookies with a sparkling sugar edge and quick orange glaze.
# Ingredients:
For the cookie dough
01 -
3/4 cup (170 g) unsalted butter, softened
02 -
2/3 cup (135 g) granulated sugar
03 -
1 large egg yolk, room temperature
04 -
1 teaspoon vanilla extract
05 -
2 tablespoons fresh orange juice
06 -
1 tablespoon finely grated orange zest
07 -
2 cups plus 2 tablespoons (265 g) all-purpose flour
08 -
1/4 teaspoon fine salt
09 -
3/4 cup (100 g) dried cranberries, finely chopped
For the sugar edge and glaze
10 -
1/3 cup (65 g) coarse sugar, for rolling
11 -
1 cup (120 g) powdered sugar, sifted
12 -
1 1/2 to 2 tablespoons fresh orange juice
13 -
1/2 teaspoon orange zest, optional for topping
# Instructions:
01 -
Beat the softened butter and granulated sugar with a mixer on medium speed until creamy and slightly lighter, about 2-3 minutes.
02 -
Beat in the egg yolk, vanilla, orange juice, and orange zest until smooth. Scrape the bowl so the zest is evenly mixed.
03 -
Add the flour and salt and mix on low just until a soft dough forms. Fold in the finely chopped dried cranberries.
04 -
Divide the dough in half. Roll each half into an 8-inch log, wrap tightly in plastic wrap, and refrigerate for at least 3 hours or until very firm.
05 -
Heat the oven to 350°F (177°C). Line two baking sheets with parchment paper. Roll each chilled log in coarse sugar, pressing gently so it sticks.
06 -
Slice the logs into 1/2-inch rounds and place them 2 inches apart on the baking sheets. Bake for 13-15 minutes, until the edges are set and barely golden.
07 -
Cool the cookies on the baking sheet for 5 minutes, then move them to a rack. Whisk powdered sugar with orange juice until thick but drizzleable, then drizzle over cooled cookies and add a little zest if using.
# Good to know:
01 -
Prep time includes at least 3 hours of chilling.
02 -
Nutrition is an estimate per cookie.
03 -
Dough logs can be refrigerated up to 5 days before baking.