Home - Recipes - Lemon-Cranberry Icebox Cookies

Lemon-Cranberry Icebox Cookies

This classic icebox cookie can be made ahead, frozen, and baked on your time.

Serves 18
Ready in 22 mins
Prep time 15 mins
Cooking time 7 mins
266 calories per serving


> 1 (17.5) oz pkg sugar cookie mix
> 3 tbsp flour
> 1 stick (1/2 cup) unsalted butter, melted
> 1 large egg
> 1 lemon
> 3/4 cup dried cranberries
> 2 cups sugar


Prepare the cookie dough according to package directions. Add the zest from 1 lemon, 1 tbsp juice, and ¾ cup cranberries. Mix until dough is fully combined.
Divide the dough in half. Shape each half into a log with a 1 ½-inch diameter and wrap with plastic wrap. Chill, if desired, or freeze for a later use. STEP 3 Set racks to positions in upper and lower thirds of the oven, then preheat oven to 350°F. Set sugar on a large plate and roll the logs over to coat. Slice logs into ¼–½-inch rounds and arrange 1-inch apart on parchment-lined baking sheets. Bake for 15 min., or until cookies are golden brown. Rotate sheets halfway through. Transfer cookies to wire racks to cool completely.

Coatings and decorations:

Mix sugar with ½ cup roasted, salted almonds, coarsely chopped and roll logs to coat
Chop ¼ cup dried pineapple and ¼ cup dried mango, mix with granulated sugar and roll logs to coat
Dice ½ cup candied orange peel and melt 5 oz bittersweet chocolate in the microwave. Dip ¼ of each baked cookie into melted chocolate, top with candied orange peel, and leave to dry on a rack.

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