Overhead shot of layered Orange Cranberry Icebox Cookies.
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Orange Cranberry Cookies

Simple Orange Cranberry Icebox Cookies are the perfect treat to welcome spring! Easy to make and ideal for an Easter Brunch or a picnic in the park. 

Category Dessert
Cuisine American
Keyword orange cranberry icebox cookies
Prep Time 20 minutes
Cook Time 10 minutes
Chill time 2 hours
Total Time 30 minutes
Servings 3 dozen approx.
Author Mean Green Chef

Ingredients

  • 3 cups (360 grams) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon Pink Himalayan sea salt
  • 1 cup (217 grams) butter, room temperature
  • 1 cup (200 grams) sugar
  • 1 large egg, room temperature
  • 2 Tablespoons milk, whole or 2%
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons orange zest (approx 1 medium sized orange)
  • 2/3 cup (80 grams) dried cranberries
  • 1/2 cup (57 grams) pan roasted pecans, chopped
  • red gel food color (a little goes a long way, start w a small drop)
  • 1 cup (170 grams) white chocolate chips

Instructions

  1. Combine the flour, baking powder, and Pink Himalayan sea salt in a bowl, mix and set aside.  

    Flour, baking powder and pink Himalayan sea salt being mixed for Orange Cranberry Cookies.
  2. Cream the butter and sugar on medium-high until light and fluffy. Then add in the egg, vanilla, and milk and beat until combined.

    Dough being mixed with egg and vanilla extract for Orange Cranberry Cookies.
  3. Add the flour in 2 batches, mixing thoroughly after each addition. 

    Dough for Orange Cranberry Cookies.
  4. Transfer 1 cup of the dough to a small bowl; stir in orange zest and set aside. 

    Dough with orange zest for Orange Cranberry Cookies.
  5. Add the cranberries, pan roasted pecans, and red gel food coloring to the remaining dough (that you removed 1 cup from for the orange zest). 

    raw cookie dough with pecans, dried cranberries and a dot of pink food coloring for layered Orange Cranberry Icebox Cookies.
  6. Add the white chocolate chips and fold in by hand with a flat bottomed wooden spatula, mix until blended. Then divide this pink dough in half to create the layers.

    Overhead shot of layered Orange Cranberry Icebox Cookies.
  7. Line an 8x4-inch loaf pan with parchment paper, press one half of cranberry dough evenly into the bottom of the pan.

    Overhead shot of layered Orange Cranberry Icebox Cookies.
  8. Top with orange dough.

    Overhead shot of layered Orange Cranberry Icebox Cookies.
  9. Finally spread the remaining cranberry dough on the top. Tear a piece of plastic wrap and smooth over the top while gently pressing the dough down. Refrigerate for 2 hours or until chilled. We let ours sit overnight. 
    Overhead shot of layered Orange Cranberry Icebox Cookies.
  10. Remove dough from pan; cut in half lengthwise. 

    Overhead shot of layered Orange Cranberry Icebox Cookie dough sliced in half on parchment paper.
  11. Cut each portion into 1/4-in. slices. Place 1 in. apart on parchment lined sheet pan. Bake at 375°F/190°C for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool completely. 

    Overhead shot of layered Orange Cranberry Icebox Cookie dough on baking sheet.

Recipe Notes