Skip to Content

Cranberry Orange Slice ‘n’ Bake Cookies

Cranberry Orange Slice ‘n’ Bake Cookies – Deliciously soft and thick, melt-in-your-mouth orange-infused cookies studded with sweet dried cranberries!

Cranberry Orange Slice 'n' Bake Cookies

Did you enjoy my Gingerbread Men recipe 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.

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
Cranberry Orange Slice 'n' Bake Cookies

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • Unsalted butter
  • Icing/powdered sugar
  • Large egg
  • Orange juice
  • Plain/all-purpose flour
  • Salt
  • Orange zest
  • Dried cranberries

How to make Cranberry Orange Slice ‘n’ Bake Cookies

To make these cookies, simply 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.

Slice the log into thick slices, and place them onto a baking tray lined with parchment paper or a silicone mat. Bake for 12 – 14 minutes or until lightly brown around the edges.

Allow to cool for 5 minutes before transferring them to a wire rack to cool completely.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Cranberry Orange Slice 'n' Bake Cookies
Cranberry Orange Slice 'n' Bake Cookies
Cranberry Orange Slice 'n' Bake Cookies

These Cranberry Orange Slice ‘n’ Bake Cookies are:

  • super quick and easy to throw together
  • rich and buttery
  • loaded with flavour
  • packed full of dried cranberries
  • perfectly festive!

How long will these slice ‘n’ bake cookies last? These cookies stay fresh, stored in an airtight container, at room temperature or in the fridge for up to 1 week.

Can I freeze these cookies? Yes! They freeze well for up to 3 months. Thaw overnight in the fridge.

Prefer freshly baked cookies? Cookie dough logs can be kept in the fridge for up to 5 days, or in the freezer up to 3 months. Thaw overnight in the fridge before slicing and baking.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Cranberry Orange Slice 'n' Bake Cookies
Cranberry Orange Slice 'n' Bake Cookies
Cranberry Orange Slice 'n' Bake Cookies
Cranberry Orange Slice 'n' Bake Cookies
Cranberry Orange Slice 'n' Bake Cookies

Craving more sweet treats? Subscribe to my newsletter to receive recipe updates straight to your inbox. You can also keep up to date on FacebookPinterest, and Instagram.

Cranberry Orange Slice ‘n’ Bake Cookies

Cranberry Orange Slice ‘n’ Bake Cookies

Yield: 22 - 24 cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Deliciously soft and thick, melt-in-your-mouth orange-infused cookies studded with sweet dried cranberries!

Ingredients

  • 3/4 cup (170g) unsalted butter, softened
  • 3/4 cup (90g) icing/powdered sugar
  • 1 large egg, room temperature
  • 1 tablespoon orange juice
  • 2 cups (250g) plain/all-purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon orange zest
  • 3/4 cup (90g) dried cranberries

Instructions

  1. 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.
  2. Add the flour, salt, and zest, and beat until combined. Fold in the cranberries.
  3. 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.
  4. 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.
  5. Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper or a silicone mat. Set aside.
  6. 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.
  7. Allow to cool for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Cookies 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.

Nutrition Information:
Yield: 24 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 132Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 26mgCarbohydrates: 18gFiber: 1gSugar: 10gProtein: 1g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Previous
Gingerbread Men
Chocolate Chip Peanut Butter Cupcakes - Deliciously moist and fluffy peanut butter cupcakes studded with chocolate chips, and topped with a creamy peanut butter frosting!
Next
Chocolate Chip Peanut Butter Cupcakes

Michelle

Wednesday 13th of March 2019

Thank you for sharing this wonderful recipe. I appreciate that these cookies are not overly sweet, letting the natural cranberry and orange flavors take center stage.

Marsha

Wednesday 13th of March 2019

I'm so glad you enjoyed them! :)

Cheriese

Saturday 23rd of December 2017

What is the longest that you can keep the logs refrigerated before baking?

Marsha

Saturday 23rd of December 2017

5 days :)

Katie

Thursday 23rd of November 2017

How many cookies does this recipe yield?

Marsha

Thursday 23rd of November 2017

About 20 - 24 cookies.

Iga | Dietmap

Tuesday 3rd of January 2017

So I can’t eat cranberrys, but im in love with this recipe. can i use raisins?

Marsha

Tuesday 3rd of January 2017

Raisins will work :)

Emma | Bake Then Eat

Sunday 18th of December 2016

What a great flavour combination yummy! I must try these cookies.

Marsha

Monday 19th of December 2016

Thanks, Emma!

Skip to Recipe