Cranberry Orange Slice ‘n’ Bake Cookies – Deliciously soft and thick, melt-in-your-mouth orange-infused cookies studded with sweet dried cranberries!
PIN IT FOR LATER!
Did you enjoy my Gingerbread Men I brought you last time? They are a must-make this Christmas, along with these deliciously sweet Cranberry Orange Slice ‘n’ Bake Cookies!
This is my second slice ‘n’ bake cookie recipe to appear on the blog – go check out my first (Chocolate Chip Slice ‘n’ Bake Cookies)! I just love making them. They’re quick and easy to prepare, and the dough logs keep fresh in the fridge for up to 5 days (3 months in the freezer). Whenever you crave a cookie or two, slice off and bake! These are also perfect for serving freshly baked cookies to guests.
The base ingredients for these cookies are butter, icing/powdered sugar, egg, and flour. The rest are just those delicious add-ins. Such a simple recipe, they’re sure to quickly become a favourite to make (and eat)!
I absolutely love the combination of cranberries and orange around Christmas time, and they go perfectly well in these slice ‘n’ bake cookies. They’re so delicious and melt-in-your-mouth, it’s hard to stop at just one!
Cranberry Orange Slice ‘n’ Bake Cookies
- 3/4 cup unsalted butter 170g, softened
- 3/4 cup icing/powdered sugar 90g
- 1 large egg room temperature
- 1 tablespoon orange juice
- 2 cups plain/all-purpose flour 250g
- 1/4 teaspoon salt
- 1 tablespoon orange zest
- 3/4 cup dried cranberries 90g
Using a handheld or stand mixer fitted with the paddle attachment, beat the butter and icing sugar until smooth and creamy. Add the egg and orange juice, and beat until combined. Add the flour, salt, and zest, and beat until combined. Fold in the cranberries.
Turn the dough out onto a lightly floured surface and shape into a 12-inch long log (about 2 inches wide), or two 6-inch logs. Tightly wrap the log in clingfilm and chill in the fridge for at least 4 hours, and up to 5 days. I like to chill mine overnight.
Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper or a silicone mat. Set aside.
Slice the log into thick slices, and place them onto the prepared baking tray. Bake for 12 - 14 minutes until lightly brown around the edges. Allow to cool for 5 minutes before transferring them to a wire rack to cool completely.
NotesCookies stay fresh covered at room temperature or in the fridge for up to 1 week. They also freeze well for up to 3 months. Thaw overnight in the fridge. Cookie dough logs freeze well for up to 3 months. Thaw overnight in the fridge before slicing and baking.
Did you make this recipe? Take a photo and share it on Instagram with the hashtag #marshasbakingaddiction, or tag me at @marshasbakeblog. I would love to see!