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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.
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


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


  • 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.