Cranberry Icebox Cookies

In early December, Nicole, Heather, and I got together to do some holiday baking. I mixed up this recipe, and then stuck the dough in the freezer. I just thawed the dough the other day in the fridge, and baked them tonight!  Super yummy, and I still have another roll of the dough in the freezer!   The only change I made was using dried cranberries instead of fresh or frozen.


Cranberry Icebox Cookies

1 1/4 cups butter (no substitutions), softened
1 cup packed brown sugar
2/3 cup sugar
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup chopped walnuts
2 cups chopped dried, fresh or frozen cranberries


1. In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, salt and baking soda; gradually add to the creamed mixture. Stir in walnuts. Carefully stir in cranberries. Shape into three 7-in. rolls; wrap each roll in plastic wrap and refrigerate for at least 4 hours.  Dough can be refrigerated for several weeks.  Or frozen.

2. Cut into 1/4-in. slices and place 1 in. apart on ungreased baking sheets . Bake at 375 degrees F for 10-12 minutes or until golden brown. Cool on wire racks.

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