Easy, elegant slice-and-bake cranberry cookies with cranberries and a hint of orange, dipped in creamy white chocolate!
This recipe is a part of a holiday recipe roundup collaboration hosted by me, Natasha of @asiliglamcooks. For this week we are focusing on essential holiday recipes.
Hey there! I’m Chenée and I share baking recipes, easy meals, and tips at CheneeToday.com. Today I’m sharing one of my favorite cookie recipes from my blog to celebrate my favorite time of year!
Making cookies at the holidays is more than just a delicious treat — it’s a cherished tradition that brings back so many memories! And I’m sure that these cranberry slice-and-bake cookies will be a new tradition for your family for years to come!
These cookies use the slice-and-bake method, which makes the cookie making process super easy and gives you neat, elegant cookies every time! Then, once they’re baked, we’ll dip them in melted white chocolate for an added bit of decadence! They’re perfect for a holiday party, a cookie exchange, or just a movie night in!
Slice-and-bake cranberry cookies
Easy, elegant slice-and-bake cookies with cranberries and a hint of orange, dipped in creamy white chocolate!
- 1½ 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)
- 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.
- 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.
I hope you enjoy these cookies! And there’s more — you can find these cookies and so many more incredible holiday desserts and useful baking tips at CheneeToday.com. I’ll see you there!
P.S. Check out my last recipe here.