Cranberry White Chocolate Slice & Bake Cookies 

These Cranberry White Chocolate Slice & Bake Cookies are simple to make and bursting with festive flavours! They are the perfect winter treat, and are best shared with the ones you love. 

This recipe was created to celebrate my latest So Pretty Cara Cotter Collection! Much like the beautiful jewelry pieces, these cookie are timeless, bring a little joy into your life, and make a special homemade gift.

What Are Slice & Bake Cookies

Slice & bake cookies (appropriately named) a type of cookie that is formed into a log that you can then cut into individual rounds, and bake. They are fantastic for prepping ahead, keeping in the fridge or freezer, and easily slicing and baking when needed (hello single serve cookie!).

How to Make Slice & Bake Cookies

These cookies are very simple to make, and I love the flavour combination of this Cranberry White Chocolate version: cranberries and oranges are a true match made in heaven. Here are the steps to make your own slice and bake cookies:

1. Cream the butter, sugar, and salt with an electric mixer. Add in the egg, orange zest and vanilla and beat until light and fluffy. Stir in the flour, dried cranberries and chocolate chips or chunks until well combined.
2. Roll the cookie dough into a log and wrap them tightly in plastic wrap, refrigerate for at least 2 hours or until ready to bake! This will firm the dough so you can easily slice it.
3. Slice and bake as many cookies as you want when you’re ready!
4. Once cool, dip the cookies in melted white chocolate (or drizzle if you prefer)!

How to Freeze Slice & Bake Cookies

These cookies are pretty low maintenance and can be frozen!

• To freeze raw cookie dough: Tightly wrap the cookie dough log in plastic wrap and store in your freezer for up to 1 month. When you want a cookie or two (or more), simply slice off as many as you want then put the dough back into your freezer. Cook the cookies from frozen, adding a couple minutes to the baking time if needed. You can also pre-slice the dough and store frozen as unbaked cookies.
• To freeze baked cookies: Once the cookies are baked, let them cool completely then freeze them in a freezer bag for up to 1 month!

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Cranberry White Chocolate Slice & Bake Cookies 

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Cranberry White Chocolate Slice & Bake Cookies

These Cranberry White Chocolate Slice & Bake Cookies are simple to make and bursting with flavour! They are the perfect holiday or winter treat, and are best shared with the ones you love. 

Course Baking

Keyword cookies, slice and bake cookies

Prep Time 10 minutes

Cook Time 14 minutes

Chilling Time 2 hours

Servings 2 dozen

Author Fraîche

Ingredients

• 1 cup salted butter softened
• 1 cup sugar
• pinch salt
• 1 egg
• 1 teaspoon orange zest
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 3/4 cup dried cranberries
• 1/2 cup white chocolate chips or chunks plus extra for drizzling

Instructions

1. In a large bowl with an electric mixer, cream the butter, sugar and salt together on medium high speed until fluffy. Add the egg, orange zest and vanilla and beat again until combined and light and fluffy. Add the flour and mix until well combined and the mixture sticks together, around 2 minutes. Stir in the dried cranberries and white chocolate chips or chunks to combine.

2. Transfer the cookie dough to a flat surface and using your hands, form into a log around 2-inches in diameter. Tightly wrap the log of dough in plastic wrap and refrigerate for at least 2 hours or overnight.
3. Preheat the oven to 350F and line two large baking sheets with parchment paper. Remove the plastic wrap from the log of dough and using a sharp knife, slice the dough into discs that are about 1/4-1/2″ thick. Place the cookie discs on the baking sheet (the cookies won’t spread much when baked), and bake for 12-14 minutes, one tray at a time, until light golden brown along the edges. Transfer the cookies to a cooling rack.

4. Drizzle the cookies with melted white chocolate once completely cooled if desired. Store in the refrigerator or at room temperature for up to 1 week or in the freezer for up to 1 month.