Name: ORANGE CRANBERRY ICEBOX COOKIES
Total time: 1 h 10 min
Ingredients: 12 Tbsp unsalted butter, room temp; 2/3 cup granulated sugar; 1 egg; 1.5 tsp Pure Almond Extract; 1/2 tsp Pure Orange Extract; 2 cups plus 2 Tbsp all-purpose flour; 1/2 tsp Baker's Salt; 2 Tbsp orange juice; Zest of 1 orange; 3/4 cup dried cranberries, finely chopped; Vanilla Bean Sugar, for rolling; 2 Tbsp freshly-squeezed orange juice; 1 cup powdered sugar

ORANGE CRANBERRY ICEBOX COOKIES

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Icebox cookies, also known as refrigerator cookies or slice-and-bake cookies, are a make-ahead, tuck-in-the-freezer, check-it-off-the-list recipe. During the holidays, prepping in advance is key to getting it all done, and when you pre-prep this cookie dough, that makes you, well…one smart cookie! This fall-flavored dough with zesty citrus and sweet cranberries gets formed into a log and stored in the fridge or freezer. When you’re ready, slice and bake! We amp the citrus with Pure Orange Extract and pair it up with Pure Almond Extract. These crispy-chewy Autumn treats deserve a spot on the Thanksgiving dessert table!

Ingredients

For the Cookies:
12 Tbsp unsalted butter, room temp
2/3 cup granulated sugar
1 egg
1.5 tsp Pure Almond Extract
1/2 tsp Pure Orange Extract
2 cups plus 2 Tbsp all-purpose flour
1/2 tsp Baker’s Salt
2 Tbsp orange juice
Zest of 1 orange
3/4 cup dried cranberries, finely chopped
Vanilla Bean Sugar, for rolling
For the Glaze:
2 Tbsp freshly-squeezed orange juice
1 cup powdered sugar

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar together on medium-high speed until well combined, creamy and fluffy, about 3 minutes. Beat in the egg and extracts on high speed. Scrape down the sides and beat again for about 1 minute.
Add the flour and salt and beat on low speed until combined. Finally, beat in the orange juice, orange zest and dried cranberries until just combined. The cookie dough will be thick and sticky.
Turn the dough onto a floured work surface. With floured hands or a bench scraper, divide in half. Shape each half into a log 7-8 inches long. Tightly wrap with plastic wrap or parchment. We like to roll in parchment and twist the ends like a tootsie roll. Chill the dough overnight. You can also freeze at this point. Place the rolled, wrapped logs in a ziptop bag and freeze for up to 8 months.
When you’re ready to bake, heat the oven to 350°F and line two sheet pans with parchment. Here’s a tip: you can re-use this parchment that was used to roll the dough logs. Use it to bake the cookies! Dust off any bits of dough and place on your sheet pans.
Before cutting, roll each log in Vanilla Sugar. Spread the sugar on a work surface and roll the logs through it – you’ll have to use your hands to really press the sugar into the exterior of the dough. After rolling in sugar, slice each log into 12 equally-sized slices. Place the slices on the two baking sheets, 12 cookies per sheet pan.
Bake for 13-15 minutes or until lightly golden brown around the edges. Remove from the oven and allow to cool for 5 minutes on the pans, then move to a rack to cool completely.
Make the glaze by combining the powdered sugar with the orange juice. When cooled, drizzle the cookies with the glaze.