Cranberry Orange Icebox Cookies

Enjoy a buttery shortbread-like cookie flecked with chewy dried cranberries and fragrant orange zest. Drizzle on an easy 2-ingredient orange glaze for a flavorful finishing touch. Make sure you have a citrus juicer and zester.

Ingredients

• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
• 2/3 cup (133g) granulated sugar, plus more for rolling
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 2 cups + 2 Tablespoons (265g) all-purpose flour (spooned & leveled)
• 1/4 teaspoon salt
• 2 Tablespoons (30ml) orange juice
• 1 teaspoon orange zest
• 3/4 cup (100g) very finely chopped dried cranberries (such as Craisins)
• optional: coarse sugar for rolling, such as this sparkling sugar

Icing

• 1 cup (120g) confectioners’ sugar, sifted
• 2 Tablespoons (30ml) orange juice
• optional: more orange zest