Slice and Bake Cranberry Spice Cookies
Make-ahead slice and bake cookies with warm spices and chopped dried cranberries, baked into evenly shaped rounds with a tender bite.
Equipment
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Measuring Cups and Spoons
- Baking Sheet
- Parchment Paper
- Sharp knife
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 tsp orange zest optional
- 2 1/4 cups all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 3/4 tsp salt
- 1 cup dried cranberries chopped
Instructions
- Beat butter, brown sugar, and granulated sugar until smooth and creamy.
- Mix in egg yolk, vanilla, and orange zest if using.
- Whisk flour, cinnamon, nutmeg, cloves, and salt in a separate bowl, then add to wet ingredients and mix just until combined.
- Fold in chopped dried cranberries, then shape dough into two logs and wrap tightly.
- Refrigerate logs at least 2 hours. Slice into 1/4-inch rounds and bake at 350°F for 12–14 minutes.
Notes
Chill fully for clean slices and minimal spreading. Let the log sit 5 minutes at room temperature if too firm to slice. Store cookies airtight up to 5 days.