Cranberry Icebox Cookies – these are a fun throw back cookie you can make for the holidays or anytime. Cranberries and walnuts work great together in these buttery and delicious cookies.
This post is sponsored by Imperial Sugar. All thoughts and opinions are 100% my own.
When it comes to pretty much any recipe, the memories of Grandma making it are almost always the best. You can have her hand written recipe card, but you know it won’t turn out the same. She just had a way with cooking and baking. Well these Cranberry Icebox Cookies are going to take you back!
Icebox cookies are one of those old school recipes that aren’t made as often anymore. And honestly, I am not sure why. I am all about any way to have warm, fresh cookies in just minutes. And these give you that! These are loaded with cranberries and walnuts for a fun and festive treat anytime of the year.
Click HERE to get the full recipe.
Why Are They Called Icebox Cookies
Icebox cookies were popular in the 1930’s . You had rolls of cookie dough in your fridge (icebox) that you could just slice and bake at a moments notice. There are all kinds of flavor possibilities and they were perfect to break out when you had unexpected guests or friends stop by.
What’s In Icebox Cookies
- Brown Sugar
- Granulated Sugar
- Vanilla Extract
- Almond Extract
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Cranberries, fresh or frozen
How To Make Cranberry Icebox Cookies
- Start by creaming together the butter and both brown and white sugar in an electric stand mixer. You want to mix until it is light and fluffy and really combined. This can take 3-4 minutes, so be patient.
- Add in the eggs, vanilla and almond extracts. Beat until the eggs are fully incorporated. Make sure to scrape down the sides if necessary.
- Mix in the flour, baking powder, baking soda, and salt until well incorporated and forms a cookie dough.
- Fold in the chopped cranberries and walnuts until evenly distributed.
- Divide the dough into 3 balls about the same size. Roll into logs about 7 inches long, and wrap them in wax paper. Store in the fridge for at least 4 hours, overnight is best.
- When you are ready to bake the cookies, take a log out of the fridge, and slice into about 1/4 inch thick pieces.
- Place on a baking tray and bake for about 12 minutes until the edges are just starting to turn golden brown.
- Remove from the oven and let them cool for 10 minutes, before removing to a wire rack to cool completely.
Can You Freeze Icebox Cookies
Yes, you definitely can freeze these cookies. You can freeze them before they are baked or after. Store baked cookies in an air tight container and put in the fridge for up to 2 months.
To freeze the logs of dough, wrap them in a layer of foil on top of the wax paper or put them in a freezer safe food storage bag, and place in the freezer for up to 3 months. Just take a log of dough when you want to bake, and let it thaw in the fridge until you can slice it.
Icebox Recipe Tips
- You can mix up the nuts if you don’t like or don’t have walnuts. Chopped pecans or pistachios work really well with cranberries.
- Fresh or frozen cranberries work. If you use frozen, just thaw them and make sure to drain any liquid. Then roughly chop them before adding to the dough.
- The cookie dough will last in the fridge for about a week before you bake it. Let it sit in there for at least 4 hours so it sets up and you can slice it without a problem. If you are going to wait more than a week, put the rolls of dough in the freezer.
- If you want to dress these up even more, drizzle a little white chocolate over the top after they are baked. It adds a little sweetness and just makes them look pretty!
More Fun Cookie Recipes
- Frosted Sugar Cookies
- Oatmeal Cranberry Cookies
- M&M Cookies
- Chick-Fil-A Cookies
- Maraschino Cherry Cookies
- Andes Mint Cookies
- Gingerbread Men Cookies
- Chewy Molasses Cookies
I am sharing this recipe over at Imperial Sugar today. Click on Cranberry Icebox Cookies to get the full recipe!