What's the best way to store these cookies?

You can keep these icebox cookies at room temperature in an airtight container for 3-4 days. For a chewier cookie, you can store them in the fridge. They also freeze well, and will last for up to 3 months in the freezer. Just thaw at room temperature before enjoying.

How long can you keep the dough chilling?

The dough needs about 6-8 hours in the fridge to fully firm up, but you can keep it in the fridge for 4-5 days and just slice and bake a few cookies at a time.

Can you freeze the cookie dough?

Yes, once the dough has chilled in the fridge, you can store the logs in the freezer for up to a month. I usually wrap them twice and store them in a freezer bag. Let thaw in the fridge before slicing and baking.

Can you use fresh cranberries in place of dried cranberries?

I haven't tested this but I think fresh cranberries would add too much moisture to the cookies. You'll also lose some of the chewy texture.

How can I make these cookies dairy-free and vegan?

There are no eggs in these cookies, so to make them vegan (and also dairy-free), just replace the butter and dark chocolate with plant-based alternatives. For the butter, I recommend plant based butter that's labelled 'best for baking' and not the spreadable kind.

Almond Flour Cranberry Orange Icebox Cookies

Description

These Almond Flour Cranberry Orange Icebox Cookies are gluten-free, egg-free, slice and bake cookies with dried cranberries, orange zest and melted dark chocolate.

Ingredients

2 1/4 cups (234g) fine blanched almond flour
1/4 cup (30g) cornstarch
1/4 cup (25g) coconut flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1 cup (227g) unsalted butter, room temperature
1/2 cup (110g) granulated sugar
1/4 cup (57g) light brown sugar
1 tablespoon orange zest
2 teaspoons freshly squeezed orange juice
3/4 cup chopped dried cranberries
7 ounces (200g) chopped dark chocolate
Flaky sea salt and additional orange zest for topping, optional

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Instructions

Whisk together the almond flour, cornstarch, coconut flour, baking powder and salt.
In a mixing bowl, use an electric mixer to cream together the butter, granulated sugar and brown sugar until light and fluffy.
Add the orange zest and juice and mix until combined.
On low speed, gradually add the dry ingredients until just combined. The dough will be thick.
Stir in the chopped dried cranberries.
Place a sheet of parchment paper on your work surface and empty the cookie dough onto the surface. Divide the dough and use your hands to shape into 2 logs about 2 1/4 inches in diameter. Wrap each one tightly in plastic wrap and refrigerate overnight, or for at least 6-8 hours.
When ready to bake, preheat the oven to 325F and line 2 large baking sheets with parchment paper.
Slice the logs into 1/2 inch slices and arrange on the baking sheets about 1 inch apart. (I usually get about 15 cookies per pan).
Bake for 14-16 minutes, or until the cookies have spread slightly and the edges look set. Don’t wait until they start to brown as they will be over baked at this point. Let cool on the pan for 15 minutes before transferring to a wire rack to cool completely.
Melt the dark chocolate in a saucepan over low heat. You can also microwave it in 20 second intervals, stirring in between, until smooth.
Dip the cooled cookies into the melted chocolate and top with flaky sea salt and additional orange zest. (This is optional but looks pretty). Pop in the fridge for a few minutes so the chocolate can set.

Notes

Chilling the dough is not a step you can skip. The chilling time helps firm up the dough and prevents the cookies from spreading too much.
As you’re slicing the logs into cookies, some of the dough may crumble a bit or cranberries might fall out. That’s okay. Just press the cookies back together.
These cookies will be very soft when they come out of the oven but they will firm up as they cool. I like to let them cool for a few hours before dipping them in chocolate.