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Home » Recipes » Cookies

cranberry white chocolate slice and bake shortbread cookies

December 21, 2020 Leave a Comment

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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.

Cookies laid out on a light pink surface, with mini christmas ornaments and cranberries sprinkled around this recipe

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!

A plate of the cookies with mini ornaments and fresh rosemary scattered around

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!).

A mixing bowl with the prepared cookie dough

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.

A plate with the two cookie dough logs rolled in raw sugar

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!)

Sliced cookie dough ready to go in the oven

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!

A plate of the cookies with fresh rosemary and dried cranberries scattered around

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.

Cookies on a light pink surface with dried cranberries scattered around

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!

A close-up of a few of the cookies on a light pink surface with mini ornaments and dried cranberries scattered around

Did you make this recipe? Snap a photo and leave a comment! 

Be sure to follow bluebowlrecipes on instagram and tag #bluebowlrecipes with your photo! You can also post a photo of your recipe to the bluebowlrecipes Facebook page. I’d love to see what you make! Be sure to leave a comment + rating if you make this recipe so I can see how you liked it!

Cranberry White Chocolate Slice and Bake Cookies

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.
5 from 1 vote
Print Pin Rate
Course: Cookies, Dessert
Cuisine: Dessert
Keyword: Easy Christmas Cookies, Easy Cookie Recipes
Prep Time: 30 minutes
Cook Time: 13 minutes
Chil Time: 2 hours
Servings: 24 cookies
Author: Stephanie Simmons

Ingredients

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

For Decorating

  • 4 ounces white chocolate, finely chopped

Instructions

  • 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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Hi. I’m Stephanie

I’m a Mom & Grandma-taught cook + baker, and I’m excited to share my love of all things food with you!

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