Slice And Bake Cranberry Orange Cookies Recipe

Why You’ll Love These Slice and Bake Cranberry Orange Cookies

These Slice and Bake Cranberry Orange Cookies are the perfect combination of sweet and tangy, with bursts of dried cranberries and a refreshing hint of orange zest. They’re buttery, tender, and easy to make ahead—ideal for a quick treat or a holiday gift. Whether you love a soft and chewy cookie or prefer a crisp bite, this recipe offers the best of both worlds. Plus, the slice-and-bake method means you can prepare the dough in advance and bake fresh cookies whenever you want. Ready to add a new favorite to your cookie repertoire?

Ingredients

• 2 ¼ cups (319g) all-purpose flour (scoop and level method)
• ½ teaspoon salt
• 16 tablespoons (227g) unsalted butter, softened
• ¾ cup (149g) granulated sugar
• ½ cup (57g) confectioners’ sugar
• 2 large egg yolks
• 2 teaspoons vanilla extract
• ½ cup chopped dried cranberries, packed
• 1 tablespoon finely grated orange zest (from 2-3 oranges)
• ½ cup sugar (for sprinkling on cookies, optional)
• Extra orange zest (for sprinkling on cookies, optional)

this RECIPE

Essential Kitchen Equipment

• Stand mixer or hand mixer with a paddle attachment
• Medium mixing bowl
• Measuring cups and spoons
• Plastic wrap
• Sharp serrated knife
• Baking sheet
• Parchment paper
• Cooling rack

Step-by-Step Preparation

1. Prepare the Dry Ingredients: In a medium mixing bowl, whisk together the flour and salt until well combined. Set aside.
2. Cream the Butter and Sugars: In a stand mixer fitted with a paddle attachment or using a hand mixer, cream together the butter, granulated sugar, confectioners’ sugar, and orange zest on medium speed for about 1½ minutes. The mixture should be light, fluffy, and fragrant.
3. Incorporate the Egg Yolks and Vanilla: Add the egg yolks and vanilla extract to the creamed butter mixture. Mix on low speed until fully incorporated, scraping down the sides of the bowl as needed.
4. Combine the Dry Ingredients: Gradually add the flour and salt mixture to the wet ingredients. Mix on low speed just until the dough comes together. Be careful not to overmix to ensure tender cookies.
5. Add the Cranberries: Gently fold in the dried cranberries until evenly distributed throughout the dough.

Chilling the Dough

6. Form and Chill the Dough Logs: Divide the dough in half and shape each portion into a log about 8 inches long and 1¾ inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours, or up to 3-4 days. This step helps the flavors meld and makes the dough easier to slice.

Baking the Cookies

7. Preheat the Oven: When ready to bake, preheat your oven to 325°F (165°C) and position the rack in the middle.
8. Slice the Cookies: Unwrap the chilled dough and use a sharp, serrated knife to slice the logs into ⅓-inch-thick circles. Use a gentle sawing motion to slice through the dough cleanly.
9. Prepare for Baking: Arrange the slices on a parchment-lined baking sheet, spacing them about 1 inch apart. Sprinkle the tops with a little granulated sugar for added sparkle, if desired.
10. Bake to Your Preference:
    • For crisper cookies, bake for about 13 minutes, or until the bottom edges are just turning golden.
    • For softer cookies, bake for about 12 minutes, or until the cookies are set but not yet golden on the bottom edges.
11. Add Final Touches: Once out of the oven, sprinkle the cookies with more sugar and extra orange zest, if desired. Allow the cookies to cool on the baking sheet for 3 minutes before transferring them to a cooling rack.

Flavor Enhancements

• For an extra burst of citrus flavor, add more freshly grated orange zest on top of the cookies right before serving. This adds both color and a fresh aroma that complements the sweetness of the cranberries.

Common Mistakes to Avoid

• Overmixing the Dough: Once you add the flour, mix only until just combined. Overmixing can result in tough cookies.
• Cutting Uneven Slices: Use a sharp, serrated knife and a gentle sawing motion to cut even slices. Uneven slices may bake inconsistently.
• Skipping the Chilling Step: Chilling the dough is crucial for maintaining the shape and preventing the cookies from spreading too much while baking.

Serving and Presentation Tips

• Serve your Cranberry Orange Cookies on a beautiful platter, garnished with fresh orange slices or cranberries for a festive touch.
• For added elegance, dust with a light coating of confectioners’ sugar right before serving.

Storage Instructions

• Store any leftover cookies in an airtight container at room temperature for up to 5 days.
• For longer storage, freeze the cookies in a sealed container or freezer bag for up to 3 months. Thaw at room temperature before serving.

Recipe Variations and Swaps

• Chocolate Twist: Add ½ cup of white or dark chocolate chips to the dough for a delightful chocolatey twist.
• Nutty Delight: Mix in ¼ cup of chopped nuts like pecans or almonds for added crunch.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend to accommodate dietary preferences.

Frequently Asked Questions (FAQ)

Q: Can I make the dough in advance?
A: Yes, the dough can be made up to 3-4 days in advance. Just keep it wrapped tightly in plastic wrap in the refrigerator until ready to use.

Q: Can I use fresh cranberries instead of dried?
A: Dried cranberries are recommended for this recipe as they provide the right texture and concentrated flavor. Fresh cranberries may add too much moisture.

Q: How do I achieve the perfect cookie texture?
A: For a crisper texture, bake the cookies until the edges turn golden. For a softer texture, remove them from the oven as soon as they are set but not yet golden.

Conclusion

These Slice and Bake Cranberry Orange Cookies are a delightful addition to any cookie platter. Easy to make ahead and customize, they’re perfect for holiday gatherings, tea parties, or just a delicious everyday treat. Try them out and see how they brighten your day with their tangy-sweet flavor!

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