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–+ servings
Overhead shot of layered Orange Cranberry Icebox Cookies.
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5 from 2 votes

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. 
Course 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

  • 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.
  • 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.
  • Add the flour in 2 batches, mixing thoroughly after each addition. 
    Dough for Orange Cranberry Cookies.
  • 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.
  • 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.
  • 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.
  • 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.
  • Top with orange dough.
    Overhead shot of layered Orange Cranberry Icebox Cookies.
  • 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.
  • Remove dough from pan; cut in half lengthwise. 
    Overhead shot of layered Orange Cranberry Icebox Cookie dough sliced in half on parchment paper.
  • 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.

Notes

  • Prep time is approximate.
  • Store in an airtight container in a cool dry place up to 7 days.