Best 5 Cran Orange Icebox Cookies Recipes

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Indulge in the delightful symphony of flavors with our irresistible Cran-Orange Icebox Cookies. These cookies are a delightful fusion of classic orange and vibrant cranberry flavors, creating a taste sensation that will tantalize your palate. With a simple 30-minute prep time and a total time of 1 hour, these cookies are a breeze to make and a perfect treat for any occasion. Our collection features three variations of this delectable recipe.

The Classic Cran-Orange Icebox Cookies are a timeless treat with a burst of citrusy orange and tangy cranberry flavors. For a more decadent experience, try the Chocolate-Dipped Cran-Orange Icebox Cookies, where the cookies are enrobed in rich chocolate, creating an irresistible combination of flavors and textures. And for those who prefer a gluten-free option, our Gluten-Free Cran-Orange Icebox Cookies offer the same delightful taste without compromising on texture or flavor.

Check out the recipes below so you can choose the best recipe for yourself!

CRANBERRY ORANGE COOKIES



Cranberry Orange Cookies image

A nice thing to have around during the holidays, but don't expect them to stay around long. These orange-flavored cranberry cookies are tart and delicious, not to mention beautiful. Not really a favorite of kids.

Provided by MORDAVIA

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 34m

Yield 48

Number Of Ingredients 14

1 cup butter, softened
1 cup white sugar
½ cup packed brown sugar
1 egg
1 teaspoon grated orange zest
2 tablespoons orange juice
2 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
2 cups chopped cranberries
½ cup chopped walnuts
½ teaspoon grated orange zest
3 tablespoons orange juice
1 ½ cups confectioners' sugar

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
  • Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
  • In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.

Nutrition Facts : Calories 110.2 calories, Carbohydrate 16.2 g, Cholesterol 14 mg, Fat 4.8 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 2.5 g, Sodium 67 mg, Sugar 10.6 g

ORANGE-ROSEMARY ICEBOX COOKIES



Orange-Rosemary Icebox Cookies image

Provided by Food Network Kitchen

Time 4h

Yield about 36

Number Of Ingredients 9

Grated zest of 1 orange
2/3 cup granulated sugar
1/4 cup confectioners' sugar
1 tablespoon finely chopped fresh rosemary
1/2 teaspoon kosher salt
2 sticks unsalted butter, at room temperature
1 large egg, separated, plus 1 egg yolk
2 cups all-purpose flour
2 tablespoons sanding sugar

Steps:

  • Combine the orange zest, granulated sugar, confectioners' sugar, rosemary and salt in a food processor and process, scraping the bowl occasionally, until the mixture is sandy and turns orange, about 1 minute. Add the butter and process until creamy, 1 to 2 minutes. Add the egg yolks and process, scraping the bowl occasionally, until combined, about 1 minute. Add the flour and process until smooth, about 1 minute. (The dough will be very soft.)
  • Divide the dough between 2 sheets of plastic wrap. Using the plastic to help you, shape each into a 10-inch-long log. Wrap and refrigerate until firm but not hard, 1 hour.
  • Unwrap and reshape each into a smooth, even cylinder. Wrap again tightly and refrigerate until very hard, at least 2 hours or overnight.
  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Lightly beat the egg white in a small bowl. Unwrap 1 log and brush all over with some of the egg white, then sprinkle with 1 tablespoon sanding sugar. Using a sharp knife, slice into 1/4- to 1/2-inch-thick rounds. Arrange 2 inches apart on one of the prepared pans. Repeat with the second log of dough.
  • Bake, switching the pans halfway through, until the cookies are golden around the edges, 20 to 24 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.

CRANBERRY-ORANGE COOKIES



Cranberry-Orange Cookies image

Provided by Food Network Kitchen

Time 2h

Yield about 48 cookies

Number Of Ingredients 14

3/4 cup dried cranberries
3/4 cup granulated sugar
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons finely grated orange zest
1/2 teaspoon salt
1/4 teaspoon ground allspice
Pinch of ground cloves
1 stick cold unsalted butter, cut into small pieces
1/4 cup cranberry juice cocktail
1/2 teaspoon red food coloring
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
Red sanding sugar, for rolling

Steps:

  • Pulse the dried cranberries and granulated sugar in a food processor until the cranberries are finely ground and the sugar turns red. Add the flour, baking powder, orange zest, salt, allspice and cloves and pulse to combine. Add the butter and pulse until the mixture looks like coarse meal.
  • Combine the cranberry juice, food coloring and vanilla in a small bowl and add to the food processor along with the egg; pulse until a dough forms. Transfer the dough to a bowl, cover with plastic wrap and refrigerate until firm, about 1 hour.
  • Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll heaping teaspoonfuls of dough into balls, then roll the balls in sanding sugar and arrange about 1 1/2 inches apart on the prepared baking sheets. Bake, switching the position of the pans halfway through, until the cookies are just set on top and golden on the bottom, 18 to 24 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

CRAN-ORANGE ICEBOX COOKIES



Cran-Orange Icebox Cookies image

Make and share this Cran-Orange Icebox Cookies recipe from Food.com.

Provided by Linajjac

Categories     Dessert

Time 40m

Yield 5 Dozen, 6 serving(s)

Number Of Ingredients 11

1 cup butter, softened
1 cup sugar
1 large egg
2 tablespoons 2% low-fat milk
1 teaspoon vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
2 teaspoons orange zest
2/3 cup dried cranberries, chopped
1/4 cup pecans, chopped
8 -10 drops red food coloring (optional)

Steps:

  • * 1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well.
  • Transfer 1 cup dough to a small bowl; stir in orange zest and set aside. Add the cranberries, pecans and, if desired, food coloring; divide in half.
  • Line an 8x4-in. loaf pan with waxed paper. Press one portion of cranberry dough evenly into pan; top with orange dough, then remaining cranberry dough. Cover and refrigerate for 2 hours or until firm.
  • Remove dough from pan; cut in half lengthwise. Cut each portion into 1/4-in. slices. Place 1 inches apart on lightly greased baking sheets.
  • Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks. Store in an airtight container.

Nutrition Facts : Calories 681.9, Fat 35.5, SaturatedFat 20.1, Cholesterol 112.7, Sodium 377, Carbohydrate 83.9, Fiber 2.7, Sugar 34.5, Protein 8.5

ORANGE ICEBOX COOKIES



Orange Icebox Cookies image

Make and share this Orange Icebox Cookies recipe from Food.com.

Provided by grandma2969

Categories     Dessert

Time P1DT10m

Yield 3 1/2 dozen

Number Of Ingredients 12

1/2 cup butter, softened
1 cup sugar
1 large egg
1 tablespoon grated orange rind
1 3/4 cups flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 cup sugar
3 drops red food coloring
3 drops yellow food coloring
1/2 cup powdered sugar
2 tablespoons orange juice

Steps:

  • in large bowl, cream butter and sugar.add egg and orange rind.mix well.
  • sift together flour, salt and baking soda.
  • add to creamed mixture --
  • on a floured surface, knead dough till smooth --
  • shape into 2 rolls about 1 1/2" in diameter.and flatten tops to make an oval shape.
  • wrap in waxed paper and chill overnight.in refrigerator.
  • preheat oven to 375* --
  • grease and flour a cookie sheet.
  • add food coloring to 1/4 cup granulated sugar.
  • to make desired orange color.
  • roll dough in colored sugar and slice 1/4" thick.
  • arrange on cookie sheet and bake for 10-12 minutes.
  • to prepare ICING:.
  • mix powdered sugar and orange juice.
  • brush cookies with icing --
  • let cool.

Nutrition Facts : Calories 829.6, Fat 28.4, SaturatedFat 17.2, Cholesterol 130.2, Sodium 464.4, Carbohydrate 137.6, Fiber 1.9, Sugar 89.2, Protein 8.6

Tips:

  • Use fresh cranberries and oranges. Fresh fruit will give your cookies the best flavor and texture.
  • Grate the orange zest before juicing the oranges. This will help release the flavorful oils from the orange zest.
  • Be sure to chill the cookie dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
  • Bake the cookies until they are just set. Overbaking will make the cookies dry and crumbly.
  • Let the cookies cool completely before storing them. This will help them keep their shape and prevent them from becoming too soft.

Conclusion:

Cran-Orange Icebox Cookies are a delicious and easy-to-make holiday treat. They are perfect for cookie exchanges, potlucks, or simply enjoying at home with your family and friends. With their bright citrus flavor and festive red and green colors, these cookies are sure to be a hit wherever you take them. So next time you're looking for a simple and delicious holiday cookie recipe, give Cran-Orange Icebox Cookies a try!

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