Cranberry Orange Icebox Cookies With Orange Zest Drizzle

What is an icebox cookie you may ask? It’s simply a type of cookie in which once the dough is prepared, it’s then rolled into a log shape, and refrigerated until firm. It helps give the cookie that perfect round shape, and makes them much easier to cut.

I know some people find refrigerating dough inconvenient, but I actually love it! You can make a batch, refrigerate or freeze them, and then go on to bake as many as you want at a time. You could finish the whole batch, or bake just a few cookies at a time, making sure whenever you want some, they’re fresh and delicious!

In the fridge, they can stay for up to five days.

Yes, you can freeze the dough for up to a month. If you do that though, make sure that after you secure the dough in a rolled shape in plastic wrap, you place them in a freezer bag. Otherwise, you could deal with freezer burn, and no one wants to ruin a good cookie that way.

If you’ve visited this site before, you know I’m passionate about quality ingredients. A high quality flour is a great base for a yummy cookie. I recommend organic unbleached. I also only use and recommend 100% vanilla extract. Not vanilla flavored or caramel colored. It’s more expensive to get the good stuff, but a little goes a long way and the flavor is worth it. Not to mention we should all be avoiding artificial dyes as much as possible.

Yes! The best way to do this is dice the cranberries up into smaller pieces to be evenly distributed into the dough. They will also be a more tart cookie with fresh cranberries. The dried ones are usually sugared ahead of time, and even if they aren’t, dried fruit retains the sugar while the water in them is reduced, making them sweeter in that form than fresh. If using fresh, double the amount of cranberries in the recipe.

• 2 1/4 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 3/4 cup sugar
• 1/2 cup powdered sugar
• 1 cup butter
• 1 large egg
• 2 teaspoons vanilla
• 2/3 cup dried cranberries (or 1 cup fresh, minced)
• 1 Tablespoon orange zest
• Addition if wanted – dash almond extract

Start by creaming butter together with both sugars. Add in egg and vanilla, mix until incorporated.

In a separate bowl, place together flour, salt, and baking powder. Slowly combine into butter mixture. Once incorporated, add in cranberries and orange zest, fold into dough.

I like to wet my hands before grabbing the dough as it helps the cookies not to adhere to your hands as much. Divide the dough into two sections and roll it out into a log shape. I try to keep mine about 2” in diameter.

Once rolled out set on plastic wrap and fold wrap over dough, making sure to seal the ends well. Place in fridge for at least 4 hours, but no more than 5 day. If you want to wait longer, freeze dough in a freezer proof bag.

If you want a fun addition to these cookies, consider rolling the log over walnut pieces or garnishing sugar. This gives them a nice holiday touch!

Preheat oven to 350, and place parchment paper on top of a cookie sheet. Once oven is heated, remove dough from fridge and slice into 1/4” rounds. If the dough is allowed to warm on the counter, the bottom will begin to flatten and you won’t have that perfectly round shape. After every few slices, I’ll rotate the log of dough so, again, the pressure of your cutting doesn’t make one huge flat side.

Bake for 12 minutes, or until sides begin to brown.

This simple orange zest glaze is the perfect addition to the top of these cookies. And it couldn’t be easier. Simply mix 1/2 cup confectioners sugar with 1 Tablespoon of fresh squeezed orange juice, and a dash of vanilla. I’m talking only about 1/4 teaspoon. Mix together and drizzle over cookies. For some pretty, added affect zest the orange a bit over the cookies, and sprinkle a bit more decorating sugar over the top.

Keep on the counter in a covered container for up to four days.

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