Cranberry Orange Icebox Cookies

By Sally's Baking Recipes · 120 min

Ingredients

Instructions

1. Cream the butter and sugar on medium-high speed for about 3 minutes until creamy. Beat in the egg and vanilla on high speed, scraping the bowl as needed until fully combined.
2. Add the flour and salt on low speed until combined. Then beat in the orange juice, orange zest and very finely chopped cranberries until just combined. The dough will be thick and slightly sticky.
3. Divide the dough in half. Shape each half into a log about 7–8 inches long and 2.5 inches in diameter, then wrap tightly in plastic wrap and chill for at least 3 hours (up to 5 days).
4. Preheat the oven to 350°F (177°C). Line 2 large baking sheets with parchment or silicone mats.
5. Roll the chilled logs in coarse sugar, pressing firmly so it sticks.
6. Slice each log into 12 equal cookies and arrange them about 2 inches apart on the prepared sheets.
7. Bake for 13–15 minutes, until very lightly browned around the edges. Cool on the sheet for 5 minutes, then move to a wire rack to cool completely.
8. Whisk 1 cup confectioners' sugar, sifted, with 2 tablespoons orange juice. Drizzle over the cooled cookies and add more orange zest if you like. The icing sets in 30–60 minutes.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

More recipes with

EggOrangeCranberry