Icebox cookies are a classic slice-and-bake-style cookie, made by shaping the dough into a log, chilling it until firm, and slicing it into rounds before baking. Because the dough can be made ahead and stored in the fridge or freezer, these cranberry orange shortbread cookies are the perfect make-ahead addition to any holiday cookie tray.
FAQ
Why did my cranberry orange shortbread crack when slicing?
Shortbread cookies can crack when sliced if the dough is too dry or isn’t firmly compacted into a smooth log before chilling. This often happens when too much flour is added or the dough isn’t pressed together well enough. To avoid cracking, I recommend measuring the flour carefully and shaping the dough into a tight, uniform log, making sure there are no visible cracks or air pockets in the center.
How long do you chill shortbread dough before baking?
I recommend chilling the dough for at least 4 hours, but ideally overnight. The dough should be very firm when sliced. This helps create clean, even cookies that hold their shape and reduces spreading during baking.
Can I freeze cranberry orange shortbread dough?
Absolutely. Shortbread dough freezes very well. I recommend freezing it in log form, wrapped tightly in plastic wrap and placed in a freezer bag to prevent it from drying out. When ready to bake, slice the dough straight from frozen, or allow it to thaw slightly if it’s too firm to cut. Then bake as directed, keeping an eye on the bake time.
Why did my shortbread cookies spread too much?
Shortbread cookies can spread if the dough isn’t chilled long enough or if it warms up too much before baking. Warm butter melts too quickly, causing the cookies to lose their shape before they have a chance to set.
How do I keep shortbread cookies tender and not crumbly?
Shortbread cookies can become dry or crumbly if too much flour is added or if they are overbaked. For best results, I recommend measuring the flour carefully and baking the cookies only until they are set and the bottom edges turn a light golden brown. Avoid baking until the tops are fully browned.
How to Make Cranberry Orange Shortbread Cookies (Icebox Cookies)
In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, granulated sugar, powdered sugar, and salt on a medium speed until well combined, scraping down the sides of the bowl and paddle attachment as necessary with a rubber spatula.
Turn the mixer to a low speed and add in the vanilla, egg yolk, and orange zest. Continue to mix until combined, again scraping down the sides of the bowl and paddle attachment as necessary.
With the mixer still on low, add in half of the flour until just a few streaks of the flour remain. Then, add in the cranberries, followed by the second half of the flour. Mix only until just combined. (Note: The dough will appear crumbly at this point but will still be relatively soft.)
Using your hands, form the dough into a rough log shape on top of a large piece of plastic wrap. Press the dough firmly and work it with your hands to ensure there are no cracks or air pockets in the center. Wrap the plastic wrap around the dough and roll it on the counter to form a smooth, uniform log that is approximately 2 inches in diameter and between 11 and 12 inches long.
Place the dough on a folded towel (to help preserve its shape while chilling) and place it in the fridge to chill for at least 4 hours (but ideally overnight).
When ready to bake, preheat your oven to 325℉ and prepare a baking sheet with parchment paper.
Pro tip: Do not remove your cookie dough from the fridge until your oven has fully preheated. This helps prevent the dough from warming up, which can cause your cookies to spread in the oven.
Once your oven has preheated, slice the dough into disks about ⅜” thick a place them, at least 2 inches apart, on your prepared baking sheet. Immediately place your cookies into the upper third of your oven and bake for 18 to 22 minutes, until just lightly golden brown around the bottom edges.
Note: Baking time will vary based on your oven, baking sheet, and thickness of your cookies.
Once the cookies are baked, remove them from the oven and allow them to cool on the baking sheet for 5 minutes (they will be quite delicate for the first few minutes). After 5 minutes, transfer them to a wire rack to cool completely.
Pro tip: To elevate your cookies even more, melt white chocolate in a double boiler, dip the cookies in the chocolate, and set them on a baking sheet lined with parchment paper. Chill the cookies in the fridge for an hour or until the chocolate has fully set.
Cranberry Orange Shortbread Cookies (Icebox Cookies)
Ingredients
- 1 cup (2 sticks) unsalted butter, at room temperature
- ¼ cup granulated sugar
- ¾ cup powdered (icing) sugar (spooned and leveled)
- ¾ tsp kosher salt (I use Diamond Crystal)
- 1 tsp pure vanilla extract
- 1 large egg yolk, at room temperature
- 2 tsp orange zest (about 1 medium orange)
- 2 ¼ cups all-purpose flour (spooned and levelled)
- ¾ cup dried cranberries, very finely chopped (measured after chopping)
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, granulated sugar, powdered sugar, and salt. Mix on medium speed until well combined, scraping down the sides of the bowl and paddle attachment with a rubber spatula, as needed.1 cup (2 sticks) unsalted butter, at room temperature¼ cup granulated sugar¾ cup powdered (icing) sugar¾ tsp kosher salt
- Reduce the mixer speed to low and add in the vanilla, egg yolk, and orange zest. Continue mixing until combined, again scraping down the sides of the bowl and paddle attachment, as needed.1 tsp pure vanilla extract1 large egg yolk, at room temperature2 tsp orange zest
- With the mixer still on low speed, add in half of the flour and mix until just a few streaks remain. Add in the cranberries, followed by the remaining flour, and mix only until just combined. (Note: The dough will appear crumbly at this point, but should still look relatively soft.)2 ¼ cups all-purpose flour¾ cup dried cranberries, very finely chopped
- Using your hands, form the dough into a rough log on top of a large piece of plastic wrap. Press and work the dough firmly to eliminate any cracks or air pockets in the center. Wrap the plastic tightly around the dough, then roll it on the counter to create a smooth, uniform log about 2” in diameter and between 11" to 12" long.
- Place the dough log on a folded towel (to help preserve its shape while chilling), then transfer it to the refrigerator to chill for at least 4 hours, or ideally overnight.
- When ready to bake, preheat the oven to 325℉ and line a baking sheet with parchment paper.Pro tip: Keep the cookie dough in the refrigerator until the oven has fully preheated. This helps prevent the dough from warming up, which can cause the cookies to spread in the oven.
- Once the oven has preheated, slice the dough into disks about ⅜” thick and place them on the prepared baking sheet, spacing them at least 2" apart. Immediately transfer the baking sheet to the upper third of the oven and bake until the bottom edges are just lightly golden brown (about 18 to 22 minutes).Note: Baking time may vary depending on your oven, baking sheet, and the thickness of your cookies.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes (they will be quite delicate at first). After 5 minutes, transfer the cookies to a wire rack to cool completely.
- If desired, and to elevate your cookies even more, melt white chocolate in a double boiler, dip each cookie in the chocolate, and set each on a baking sheet lined with parchment paper. Chill the cookies in the refrigerator for about an hour, or until the chocolate has fully set.
