Cranberry Orange Cookies are the perfect blend of tart dried cranberries and bright citrus flavor, tucked into a buttery slice‑and‑bake dough that’s chilled ahead for ease and flavor. The gentle orange juice and zest bring out the dried cranberries beautifully, and the icebox style means you can prepare the dough ahead, chill or freeze it, then slice and bake when you’re ready. These cookies are elegant enough for holiday gifting yet easy enough for everyday treats.
Why You’ll Love These Cranberry Orange Cookies
You’ll love this recipe because the cranberry‑orange combination offers a refreshing twist on the usual cookie fare. The dough is versatile and makes it simple to bake fresh batches whenever you like. The slice‑and‑bake format means you can prepare ahead, chill, freeze, or store the logs, and when you’re ready, just slice, bake, and enjoy—with the bonus of a sweet orange‑juiced icing that ties everything together. Plus the texture: soft inside, crisp edges, chewy cranberries. It’s a win.
Ingredients
For the cookies:
- ¾ cup (12 Tbsp; 170 g) unsalted butter, softened to room temperature
- ⅔ cup (133 g) granulated sugar (plus more for rolling)
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups + 2 Tablespoons (265 g) all‑purpose flour (spooned & leveled)
- ¼ teaspoon salt
- 2 Tablespoons (30 ml) orange juice
- 1 teaspoon orange zest
- ¾ cup (100 g) very finely chopped dried cranberries (such as Craisins)
- Optional: coarse sugar (sparkling sugar) for rolling
For the icing:
- 1 cup (120 g) confectioners’ sugar, sifted
- 2 Tablespoons (30 ml) orange juice
- Optional: more orange zest for garnish
Step‑by‑Step: How to Make Cranberry Orange Icebox Cookies
- In a large bowl (or stand mixer with paddle attachment), beat the softened butter and granulated sugar on medium‑high speed until the mixture is creamy and light—about 3 minutes.
- Add the egg and vanilla extract; beat on high speed until fully combined, scraping down the sides and bottom of the bowl as needed.
- With the mixer on low speed, add the flour and salt; mix until just combined.
- Finally, beat in the orange juice, orange zest, and chopped dried cranberries, mixing until just combined—dough will be thick and slightly sticky.
- Turn the dough out onto a lightly floured work surface. With floured hands, divide or cut the dough in half. Roll each half into a log about 7–8 inches long and roughly 2.5 inches in diameter (measurements are approximate).
- Wrap each dough log tightly in plastic wrap, then chill in the refrigerator for at least 3 hours, up to 5 days. (Chilling is mandatory for this cookie dough; longer chilling helps the orange flavor develop.)
- When you’re ready to bake, preheat your oven to 350 °F (177 °C). Line two large baking sheets with parchment paper or silicone baking mats and set them aside.
- Using a sharp knife, slice each chilled dough log into 12 evenly sized rounds. Place the cookies about 2 inches apart on the prepared baking sheets.
- Optional: Remove logs from fridge and roll each in coarse sugar (pour sugar into a plate, press dough log into sugar so it sticks).
- Bake for 13–15 minutes or until cookies are very lightly browned around the edges. Remove from oven and allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- As the cookies cool, prepare the icing by whisking together the sifted confectioners’ sugar and fresh orange juice until smooth. Once cookies are completely cooled, drizzle icing over them and optionally sprinkle with extra orange zest. Allow icing to set (30–60 minutes) before storing.
- Storage tip: Keep cookies in an airtight container at room temperature for up to one week to maintain freshness.
Helpful Tips
- Use room‑temperature butter (softened but not melted) so you get good creaming with the sugar—this gives better texture.
- Measure flour correctly—spoon into the measuring cup and level off rather than scooping directly from the container to avoid packing extra flour.
- Chilling the dough logs is crucial. It helps the butter firm up so the cookies bake evenly and don’t spread too much.
- If rolling the logs in coarse sugar, wait until after chilling—when the dough is cold—and roll quickly so the sugar sticks but the dough doesn’t warm up and become sticky.
- Use a sharp knife to slice the logs into even rounds: putting your palm on the handle and pressing straight down gives cleaner cuts rather than sawing.
- Make sure cookies cool completely before icing, or the icing may melt/run.
- For make-ahead convenience, tightly wrap the dough logs in plastic wrap and freeze for up to three months. When you’re ready to bake, thaw the logs in the refrigerator overnight before slicing and baking.
Substitutions And Variations
- Chocolate dip: Instead of icing, after cookies cool you can dip or drizzle with melted white or dark chocolate—cranberry, orange, and chocolate are a great trio of flavors.
- Nut crunch: Roll the chilled dough logs in finely chopped toasted pistachios or almonds instead of coarse sugar for texture and flavor contrast.
- Flavor swap: Swap the orange juice and zest with lemon for a cranberry‑lemon version, or add a teaspoon of almond extract for extra dimension.
- Gluten‑free option: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
- Without icing: You can skip the icing altogether and just roll the cookies in coarse sugar or leave plain—they’re still delicious.
Storage Instructions
- After baking and cooling completely, store the cookies in an airtight container at room temperature for up to 1 week.
- For longer storage, you can freeze baked cookies (with or without icing) for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
- For the dough logs: after chilling (or before slicing), wrap tightly in plastic wrap (and optionally aluminum foil) and freeze up to 3 months. Thaw in the refrigerator overnight before slicing and baking.
Nutritional Information
(Approximate per cookie, based on 24 cookies from the recipe)
- Calories: ~110‑130
- Total fat: ~6‑7 g
- Saturated fat: ~3–4 g
- Carbohydrates: ~14–16 g
- Sugar: ~9–10 g
- Protein: ~1–2 g
Serving Suggestions
- Serve the cookies with a hot cup of tea or coffee—they’re especially nice during the holiday season or cold weather thanks to the warmth of orange and cranberries.
- Arrange on a pretty platter for dessert after dinner, or pack into gift boxes tied with a ribbon for friends and family.
- For brunch or afternoon treats, pair with a citrusy lemonade or sparkling water with a splash of orange.
- For added elegance, place a few cookies on a dessert plate with a dollop of whipped cream and a sprig of fresh mint.
Frequently Asked Questions About Cranberry Orange Cookies
Can I bake the cookies directly after mixing without chilling?
Chilling the dough logs is highly recommended. Without adequate chilling, the dough may spread too much during baking, losing the nice thickness and shape you desire. Chilling gives the butter time to solidify and helps the flavors meld.
How thick should I slice the dough logs for baking?
Slice the logs into rounds of roughly equal thickness—about 12 cookies from each log in this recipe (so each slice is ~⅔ inch thick). Consistent thickness helps ensure even baking.
Can I freeze the dough logs and bake later?
Yes, you can wrap the logs well and freeze for up to 3 months. When ready, thaw the logs in the refrigerator overnight before slicing and baking.
What icing alternatives work with these cookies?
The recommended orange‑juice icing ties into the orange flavor in the dough nicely, but you can also skip icing altogether and roll the cookies in coarse sugar, or dip/drizzle melted white or dark chocolate. The citrus‑cranberry base pairs well with chocolate.
Final Thoughts
Thank you for joining me in making these delightful Cranberry Orange Icebox Cookies. I hope you enjoy every bite—the way the bright orange zest and juice brighten the deep chew of dried cranberries never fails to bring a smile to my face. The simplicity of preparing ahead, chilling the dough, slicing, and baking makes this recipe both convenient and festive. May this cookie recipe bring warmth and joy to your kitchen and to those you share it with. Happy baking, and thank you for being part of the food‑loving community!
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Cranberry Orange Cookies
- Total Time: 3 hours 30 minutes
- Yield: 24 cookies 1x
Description
Cranberry Orange Cookies combine zesty orange and chewy dried cranberries in a buttery dough. Perfect for make-ahead slicing and baking, these cookies are festive, flavorful, and ideal for holidays or everyday snacking.
Ingredients
¾ cup (170g) unsalted butter, room temp
⅔ cup (133g) granulated sugar
1 large egg, room temp
1 tsp vanilla extract
2 cups + 2 Tbsp (265g) all-purpose flour
¼ tsp salt
2 Tbsp (30ml) orange juice
1 tsp orange zest
¾ cup (100g) chopped dried cranberries
Optional: coarse sugar for rolling
Icing:
1 cup (120g) confectioners’ sugar
2 Tbsp (30ml) orange juice
Optional: orange zest for garnish
Instructions
- In a large bowl (or stand mixer with paddle attachment), beat the softened butter and granulated sugar on medium‑high speed until the mixture is creamy and light—about 3 minutes.
- Add the egg and vanilla extract; beat on high speed until fully combined, scraping down the sides and bottom of the bowl as needed.
- With the mixer on low speed, add the flour and salt; mix until just combined.
- Finally, beat in the orange juice, orange zest, and chopped dried cranberries, mixing until just combined—dough will be thick and slightly sticky.
- Turn the dough out onto a lightly floured work surface. With floured hands, divide or cut the dough in half. Roll each half into a log about 7–8 inches long and roughly 2.5 inches in diameter (measurements are approximate).
- Wrap each dough log tightly in plastic wrap, then chill in the refrigerator for at least 3 hours, up to 5 days. (Chilling is mandatory for this cookie dough; longer chilling helps the orange flavor develop.)
- When you’re ready to bake, preheat your oven to 350 °F (177 °C). Line two large baking sheets with parchment paper or silicone baking mats and set them aside.
- Using a sharp knife, slice each chilled dough log into 12 evenly sized rounds. Place the cookies about 2 inches apart on the prepared baking sheets.
- Optional: Remove logs from fridge and roll each in coarse sugar (pour sugar into a plate, press dough log into sugar so it sticks).
- Bake for 13–15 minutes or until cookies are very lightly browned around the edges. Remove from oven and allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- As the cookies cool, prepare the icing by whisking together the sifted confectioners’ sugar and fresh orange juice until smooth. Once cookies are completely cooled, drizzle icing over them and optionally sprinkle with extra orange zest. Allow icing to set (30–60 minutes) before storing.
- Storage tip: Keep cookies in an airtight container at room temperature for up to one week to maintain freshness.
Notes
Dough logs can be frozen for up to 3 months.
For gluten-free, substitute with 1:1 gluten-free baking flour.
Cookies store well at room temp for up to a week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Carbohydrates: 15g
- Protein: 1g