Ingredients
Method
- Beat the butter and granulated sugar together in a large bowl using a handheld or stand mixer until creamy and combined, about 3 minutes.
- Add the egg and vanilla extract, beating on high speed until fully incorporated. Scrape down the sides of the bowl as needed.
- Stir in the flour and salt on low speed until combined.
- Add the orange juice, orange zest, and dried cranberries, mixing until just combined. The dough will be thick and slightly sticky.
- Transfer the dough onto a floured surface and divide it in half. Shape each half into a log, about 7-8 inches long and 2.5 inches in diameter. wrap the logs tightly in plastic wrap. Chill the dough in the refrigerator for at least 3 hours or up to 5 days.
- Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper or silicone baking mats.
- Optional: Roll the dough logs in coarse sugar to coat. Press the dough into the sugar if it doesn't stick easily.
- Slice each dough log into 12 equal slices and place them on the prepared baking sheets about 2 inches apart.
- Bake the cookies for 13–15 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- For the icing, whisk together the confectioners’ sugar and orange juice until smooth. Drizzle the glaze over the cooled cookies. Optional: sprinkle with extra orange zest while the icing is still wet.
Nutrition
Notes
Perfect for the holiday season or anytime you're craving a burst of citrus flavor. The orange glaze adds the perfect sweet touch, but you can skip it and dip the cookies in chocolate for an extra treat!