Cranberry Pistachio Icebox Cookies
Prep time
Cook time
Total time
I know these cookies are a winner in my family; the first time I made them my husband Jim ate half the cookies before I could even get a picture taken!

A delicious cookie to have in your refrigerator ready to bake, made with dried cranberries, pistachios, and a touch of orange and cinnamon flavors. Before baking the cookie dough is brushed with beaten egg and rolled in coarse sugar for a sweet and crunchy bite.
Recipe type: Dessert | Refrigerator Cookies | Icebox Cookies
Serves: 3 dozen
  • 1½ cups all-purpose flour
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¾ cup (1½ sticks) unsalted butter, room temperature
  • 1 teaspoon freshly grated orange zest
  • ¼ cup plus 2 tablespoons granulated sugar
  • ½ teaspoon pure vanilla extract
  • ½ cup dried cranberries
  • ½ cup shelled pistachios, preferably salted variety, coarsely chopped
  • 1 large egg, lightly beaten
  • ¼ cup coarse (turbinado) sugar
  1. In a medium mixing bowl, combine flour, cinnamon, and salt; sift or whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, add the butter and orange zest and beat on medium speed until smooth and creamy, about 1 minute. Gradually add sugar, taking about 1 minute, then beat for about 1 to 2 minutes longer to thoroughly combine. While adding the sugar, stop the mixer if necessary to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add vanilla and beat until combined.
  3. Reduce the speed to low, and add the flour mixture in 3 to 4 additions and mix just until thoroughly incorporated. The dough may be stiff and seem crumbly.
  4. Add the cranberries and pistachios. Beat on low speed just until incorporated.
  5. Divide dough in half. On a large piece of wax or parchment paper, shape each half into a round log, about 8 inches long and 1½ inches in diameter.
  6. Wrap each log in plastic wrap and refrigerate until well chilled, at least 4 hours or overnight.
  7. Preheat oven to 350 degrees F. Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat.
  8. Topping: Remove chilled logs from refrigerator. Use a pastry brush to brush a coating of the beaten egg over the entire long side of the logs (not the ends.) Place the coarse sugar on a piece of parchment paper and roll the logs in the sugar, coating the logs well with the sugar.
  9. Slice chilled dough logs into ¼ inch slices and place 1 inch apart on baking sheets. Return remaining dough to refrigerator until ready to use. Tip: My favorite tool to cut refrigerator cookies is a stainless steel dough scraper; simply push the dough scraper straight down into the cookie for straight cuts. Or use a small kitchen knife to slice the cookies.
  10. Bake: Bake 18 to 20 minutes or until cookies are a light golden brown on the edges. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined Oven Temp: 350° Yield: 3 Dozen Cookies Storage: Airtight Container, Room temperature

Help: Cookie Hints and Tips

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