Slice-And-Bake Chocolate Orange Cranberry Cookies

Name: Slice-And-Bake Chocolate Orange Cranberry Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Unsalted Butter, At Room Temperature; 3/4 cups Powdered Sugar; 2 Egg Yolks, At Room Temperature; 1 teaspoon Vanilla Extract; 2 Oranges, Washed And Zested; 1/2 cups Dried Cranberries; 1/2 cups Semi-Sweet Chocolate Chips; 2 cups All-purpose Flour; 1/8 teaspoons Salt; 1 teaspoon Cornstarch

Servings: persons

1
In the bowl of a stand mixer with paddle attachment beat butter for 2 minutes until fluffy. Add powdered sugar and beat until smooth. Beat in egg yolks one by one and beat until incorporated. Add orange zest, cranberries and chocolate chips.
2
In a bowl combine flour, salt and cornstarch. Add flour mixture to the bowl of the stand mixer and beat on low until flour is absorbed.
3
Transfer dough to a lightly floured working surface, form it into a ball and divide in half. Roll each part into a 1 inch thick log. (If dough appears too sticky and you can't work with it, refrigerate for 30 minutes and then roll into logs.) Wrap each log with a sheet of plastic wrap and refrigerate for at least 2 hours.
4
Preheat oven to 350 F (177 C). Line two baking sheets with parchment paper.
5
Take cookie dough out of the fridge. Using a sharp knife, slice logs into cookies about 1/3 inch thick. Transfer cookies to baking sheets, leaving at least 1 inch between them.
6
Bake cookies for 12-14 minutes, until edges are set and start to turn golden. Remove from oven. Transfer cookies to a cooling rack to cool to room temperature.
7
Recipe adapted from SmittenKitchen who adapted loosely from Dorie Greenspan.

932

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup Unsalted Butter, At Room Temperature, 3/4 cups Powdered Sugar, 2 Egg Yolks, At Room Temperature, 1 teaspoon Vanilla Extract, and more.

Yes, Slice-And-Bake Chocolate Orange Cranberry Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!