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Slice-and-bake cranberry cookies

Easy, elegant slice-and-bake cookies with cranberries and a hint of orange, dipped in creamy white chocolate!
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 32 servingd
Author Chenée Lewis

Ingredients

  • cup salted butter - room temperature 3 sticks
  • 1 ½ cup powdered sugar
  • 1 tsp orange extract - or vanilla, or almond extract
  • 1 cup sweetened dried cranberries - chopped
  • 3 cups all-purpose flour - plus more for rolling
  • 8 oz white chocolate - chopped about 1½ cup

Instructions

  • In a large bowl, cream together butter and powdered sugar until smooth.
  • Stir in orange extract until well combined.
  • In a separate bowl, combine flour and dried cranberries and mix well.
  • Add flour mixture to butter mixture and mix with a hand mixer or paddle attachment of a stand mixer until dough begins to come together.
  • Divide dough in half. Dust surface with flour and, with floured hands, roll dough into two cylinders, about 1 ½ -2 inch in diameter.
  • Cover with plastic wrap and chill for at least 2 hours or overnight. Dough can be made up and chilled to 3 days in advance.
  • Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking liner.
  • Unwrap chilled dough logs. Using a serrated knife, cut log into ½-inch slices.
  • Place cookie slices on an ungreased baking sheet and bake for 12-13 minutes or until cookies are just beginning to lightly brown around the edges.
  • Allow to cool on baking sheet for 5 minutes, then remove to a wire rack to finish cooling.
  • Melt chopped white chocolate in a bowl in the microwave in 15 second increments.
  • Dip half of each cookie into melted white chocolate and place on parchment paper to set.

Notes

  • If you don’t have salted butter, add ¾ tsp of salt when you’re creaming your butter.
  • Make ahead: you can prepare this dough ahead of time to slice and bake later -- just store it in the fridge for up to 3 days, or in the freezer for up to 2 months.