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Cranberry Icebox Cookies

These crisp cookies are especially popular at Thanksgiving and Christmas with a cup of hot tea or coffee. It's convenient to bake a batch, too, because you can store the dough in the fridge until needed. —Gloria Anderson, Paso Robles, California
  • Total Time
    Prep: 15 min. + chilling Bake: 10 min./batch
  • Makes
    5-1/2 dozen


  • 1-1/4 cups butter, softened
  • 1 cup packed brown sugar
  • 2/3 cup sugar
  • 2 large eggs, room temperature
  • 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 fresh or frozen cranberries


  • In a bowl, cream butter and sugars, 5-7 minutes. Add eggs, 1 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 waxed paper and refrigerate for 4 hours or overnight.
  • Unwrap dough and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool on wire racks.
Nutrition Facts
2 each: 178 calories, 9g fat (5g saturated fat), 31mg cholesterol, 134mg sodium, 21g carbohydrate (11g sugars, 1g fiber), 3g protein.
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Average Rating:
  • redcow
    Dec 20, 2018

    I love the taste of the cranberries in this cookie. I put fresh cranberries in the food processor very s very short time. I would have rated it a "5" if the dough had been easier to work with. I found the dough very sticky and I had to flour my hands heavily in order to work with it and roll into logs. The dough chilled for over 36 hours and still was very soft to cut and did not hold the round shape. I did sprinkle colored sugar on the cookie before i baked them. Next time i make this recipe, I will add more flour and baked using a cookie scoop.

  • Kathleen
    Nov 8, 2017

    We love these cookies. I've been making them since the recipe was first printed years ago. The dough freezes well. Just wrap the rolled dough and freeze. You can slice them while it's still frozen and let them sit on the cookie sheet for about 5 minutes before baking.

  • cookingsucks
    Oct 1, 2014

    I've made these a few times. As written, I'd probably give this 3 stars because they have a nice texture, even when I substitute ground flax mixed with water for the egg (use a fork to mix water with ground flax, about 2 heaping forkfuls mixed with a little less than 1/4 c. water to get an "eggy" consistency, use 1/4 c. of this mixture per egg). If you use the flax instead of the egg, you can eat the raw dough without worrying about salmonella. I buy whole flax seeds from the bin at the health food store and grind them in a coffee grinder and store in the fridge or freezer and if it smells fishy, it's gone bad. I increase the almond extract to 2 teaspoons because I found the dough to be kind of bland. I rarely use the walnuts as they are expensive and I don't typically have them. This dough freezes well so you can just slice off how much you want and bake as needed or have it ready for your holiday baking.

  • Sprowl
    Dec 6, 2011

    I've been making these since the recipe was first printed. Very tasty! I sprinkle them with sugar before baking.

  • pinkiepie
    Oct 31, 2011

    They where OK but nothing that I would make over and over.

  • tkuehl
    Dec 8, 2010

    I love cranberry cookies, and these are especially nice with fresh cranberries - you get that little bite of something extra special. I drizzle these with melted white chocolate - a cookie exchange hit for sure!

  • Bsirk
    Nov 16, 2009

    I added 1 cup ivory chips to dough. Excellent

  • Kris Countryman
    Jan 9, 2008

    No comment left

  • bobbi
    Dec 19, 2005

    No comment left