Orange Cranberry Icebox Cookies Recipe | Mean Green Chef (2024)

We actually prefer to chill almost all of our cookie dough recipes. At least a couple of hours and usually overnight, it was the standard custom in our bakery, for a couple of reasons.

1. It allows the butter in the mix to firm back up, keeping the cookies from spreading too much during baking, so they maintain their shape and don’t overcook.
2. In addition, it enables the flavors to marry! This is purely a long-standing tradition and one I’ll always follow. If you can’t wait overnight give the dough at least a couple of hours to set.

• Combine the flour, baking powder, and Pink Himalayan sea salt in a bowl, stir until combined set aside.

• Cream the butter and sugar on medium-highuntil light and fluffy. Then add in the egg, vanilla,and milk and beat until combined.

• Add the flour in 2 batches, mixing thoroughly after each addition.

• After all of the flour is blended in, transfer 1 cup of the dough to a small bowl; stir in the orange zest and set aside.

• 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). Mix by hand until fully incorporated.

• 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.

• Line an 8×4-inch loaf pan with parchment paper, press one half of cranberry dough evenly into the bottom of the pan.

• 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.

• 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.

Here are a few of our other cookie recipes and Conversion Charts.

• Baking Conversion Charts
• Pecan Pie Cookies
• Bakery Chocolate Chip
• Almond Pastry