These Cranberry White Chocolate Slice and Bake Shortbread cookies are the easiest holiday cookie! The dough base is made with just 5 ingredients, and the cookies are tender and buttery in the middle, and perfectly crisp around the edges. Finish them with a simple and beautiful drizzle of white chocolate.
I’m obsessed with slice and bake cookies! They’re SO ridiculously easy to make, and you can easily dress them up with a drizzle (or even a dunk) of chocolate. The dough requires some chill time, but you can keep the dough in the fridge for 2 days ahead of baking, or even in the freezer for a few weeks!
First, we’re mixing up a simple dough made with only 5 ingredients –
- Salted butter
- Brown sugar
- An egg
- Vanilla extract
- All-purpose flour
Using all brown sugar in this cookie keeps them super flavorful and soft. Once the dough is ready, we’ll add in our mix-ins. We’re using roughly chopped white chocolate and dried cranberries. It’s a beautiful flavor combination for the holidays (or really, all winter long!).
Form the dough into two logs, and roll them through coarse or raw sugar to add a nice crunch to the edges of the cookies. Chill your dough in the fridge for 2 hours before slicing and baking.
Here’s our beautiful little cookies ready for the oven! (Don’t bake them this close together, haha, this placement is for photo purposes only!)
Once the cookies come out of the oven, let them cool, and then drizzle with white chocolate. You could even dunk them partially into white chocolate, if that’s your preference!
These cookies are a wonderful addition to any holiday cookie plate – and I know your friends/loved ones/family/neighbors/fill-in-the-blank would LOVE to receive a plate of these! You better make two batches, heh.
What are your favorite types of Christmas or holiday cookies to bake? If you love slice & bake cookies, try my Chocolate Pistachio Slice & Bake Cookies next, or my Dark Chocolate & Orange Slice & Bake Shortbread Cookies. Happy baking, friends!
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Cranberry White Chocolate Slice and Bake Cookies
For the Cookies
- 13 TBSP salted buter, softened
- 3/4 cup brown sugar, packed
- 1 large egg
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- pinch salt
- 5 ounces white chocolate, chopped
- 3/4 cup sweetened dried cranberries, roughly chopped
- raw or coarse sugar, for rolling
- 4 ounces white chocolate, finely chopped
- Make the Cookie Dough: Beat softened butter in a large mixing bowl with an electric mixer, until well creamed. Add brown sugar and mix until well creamed with the butter, about least 1 minute. Add the vanilla and egg and mix until just combined. Add the flour and salt and mix until just combined. Mix in the chopped white chocolate and cranberries last.
- Chill the Dough: Divide the dough into two equal logs, about 8 inches long and 2 inches wide. Add some raw or coarse sugar to a plate, and roll each dough log in the sugar to coat the outside. Wrap logs tightly in plastic wrap and chill in the fridge for at least 2 hours, or up to 2 days. You can also chill the dough in the freezer for 1 hour or up to 4 weeks (thaw dough in the fridge overnight before baking). Tip: To keep the dough from flattening on one side, place the dough log inside two drinking glasses (one on each end). This will keep the log more well-rounded.
- Bake: Once the dough has chilled, preheat your oven to 350 degrees F. Line a few cookie sheets with parchment paper or a silicone baking mat. Slice each cookie dough log into 12-14 equal slices. Place cookies a few inches apart on the cookie sheet, and bake for 12-14 minutes. The edges will be lightly browned. Keep additional cookie sheets full of unbaked cookies in the fridge, covered with a kitchen towel, until ready to bake. Let cookies cool on the cookie sheet for a few minutes, then transfer to a cooling rack to cool completely.
- Serve + Store: Melt your finely chopped white chocolate in a microwave-safe bowl, in 20 second intervals, stirring between, until fully melted. Drizzle over the cookies. Enjoy once the chocolate has set (you can speed this up by popping them in the fridge). Store leftover cookies in an airtight container at room temp for 4-6 days.
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