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.
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
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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.
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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.
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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.
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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.