Cranberry Nut Icebox Cookies Recipe — © The Supermoms Club

This Cranberry Nut Icebox Cookie Recipe reminds me of Christmas, I make it every year. It’s super easy to make, and it also doubles as the perfect gift for friends, co-workers or family members because it has a free printable to finish it off! It freezes for up to three months, so you’ll always have cookie dough on hand.

Cranberry Nut Icebox Cookie Recipe

Name: Cranberry Nut Icebox Cookie Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 cup Butter; 1 cup Icing/Confectioners Sugar; 1 tsp Vanilla Essence; ½ tsp Salt; 2 cups Cake Flour; ½ cup Dried Cranberries (Chopped); ½ cup Cashew Nuts (Chopped)

Copyright © 2021 – This original adapted recipe is by Taryn Bloem – thesupermomsclub.com
Prep Time: 10 minutes for the dough + chilling time
Bake Time: 15 minutes
Oven Temp: 180˚ Celsius or 360˚ Fahrenheit
Yield: +/-28 Cookies or 2 frozen cylinders (14cm long)

Ingredients (for the cranberry nut icebox cookies):

1 Cup Butter
1 Cup Icing/Confectioners Sugar
1 tsp Vanilla Essence
½ tsp salt
2 Cups Cake Flour
½ Cup Dried Chopped Cranberries
½ Cup Chopped Cashew Nuts

Method:

Place the butter and icing sugar, vanilla essence and salt in a mixing bowl, and beat until smooth and creamy.

Scrape down your mixing bowl, as sometimes the butter can accumulate on the sides, and slowly sift in the flour, mixing just until a dough forms.

Stir in the cranberries and nuts, ensuring they are evenly spread through the dough.

Divide the dough in half, roll into a cylinder (roughly 14 cm long) on a lightly floured surface, wrap in parchment paper, and refrigerate until firm (roughly an hour).

If storing, freeze until needed.

Preheat your oven to 180˚ Celsius or 360˚ Fahrenheit. Slice the cylinder of dough into 1cm thick cookies, using a serrated knife, and arrange on a prepared baking sheet (roughly 2cm – 3cm apart) and bake on the middle shelf for 15 minutes, or until lightly golden on the edges.

Allow to cool on wire racks, and enjoy!

DOWNLOAD THE FREE PRINTABLE:

Download & print on white or colored paper of your choice. Wrap the dough in a A4 piece of parchment paper, and then wrap the printable around it, tying both ends to secure using some pretty ribbon.

Happy holiday baking!

Cranberry Nut Icebox Cookie Recipe

The Supermoms Club – Taryn

This yummy cranberry nut icebox cookie recipe is so easy to make, and it doubles as the perfect Christmas gift for family & friends. Bakes perfectly every time!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Snack

Cuisine American

Servings 28 Cookies

Equipment

1 27,5cm x 37cm baking tray

Ingredients

Ingredients:

1 cup Butter
1 cup Icing/Confectioners Sugar
1 tsp Vanilla Essence
½ tsp Salt
2 cups Cake Flour
½ cup Dried Cranberries Chopped
½ cup Cashew Nuts Chopped

Instructions

Method:

Place the butter and icing sugar, vanilla essence and salt in a mixing bowl, and beat until smooth and creamy.
Scrape down your mixing bowl, as sometimes the butter can accumulate on the sides, and slowly sift in the flour, mixing just until a dough forms.
Stir in the cranberries and nuts, ensuring they are evenly spread through the dough.
Divide the dough in half, roll into a cylinder (roughly 14 cm long) on a lightly floured surface, wrap in parchment paper, and refrigerate until firm (roughly an hour).
If storing, freeze until needed.
Preheat your oven to 180˚ Celsius or 360˚ Fahrenheit. Slice the cylinder of dough into 1cm thick cookies, using a serrated knife, and arrange on a prepared baking sheet (roughly 2cm – 3cm apart) and bake on the middle shelf for 15 minutes, or until lightly golden on the edges.
Allow to cool on wire racks, and enjoy!