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Cranberry Orange Slice and Bake Cookies

Cranberry orange slice and bake cookies are buttery, citrusy cookies made by chilling dough logs, slicing them into rounds, and baking until their edges just begin to turn golden. Dried cranberries add a tart bite to each crisp-edged cookie.
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Prep Time 20 minutes
Cook Time 26 minutes
Chilling 2 hours
Total Time 2 hours 46 minutes
Servings: 48 cookies
Course: Dessert
Cuisine: American
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 1 tbsp orange zest finely grated
  • 1 egg large, at room temperature
  • 1 tsp vanilla extract
  • 2.25 cups all-purpose flour
  • 0.5 tsp kosher salt
  • 1 cup dried cranberries finely chopped

Equipment

  • 1 large rimmed baking sheet
  • 1 electric mixer

Method
 

  1. Heat the oven to 350°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Beat the butter, sugar, and orange zest in a large bowl with an electric mixer on medium speed until creamy, about 2 minutes.
  4. Beat in the egg and vanilla until combined.
  5. Add the flour and salt and mix on low just until no dry flour remains.
  6. Fold in the cranberries.
  7. Divide the dough in half and shape each portion into a 9-inch-long log about 1 3/4 inches in diameter.
  8. Wrap the logs and refrigerate until firm, at least 2 hours.
  9. Slice the chilled logs into 3/8-inch-thick rounds.
  10. Arrange the rounds about 1 inch apart on the prepared baking sheet, working in batches.
  11. Bake one sheet at a time for 10–13 minutes, until the edges are just beginning to turn golden.
  12. Cool the cookies on the baking sheet for 5 minutes.
  13. Transfer the cookies to a wire rack to cool completely.

Notes

For clean slices, chill the dough logs until firm and use a sharp knife. Store cookies in an airtight container at room temperature for up to 5 days; freeze baked cookies for up to 3 months. For a dairy-free variation, use plant-based butter sticks in place of the butter.