Best Chocolate Cranberry Orange Slice & Bake Cookies

Best Chocolate Cranberry Orange Slice & Bake Cookies

Love chocolate and orange? Then you’re getting to go crazy for these easy slice n bakes! Studded with dried cranberries and fresh orange peel , the baked cookies are dunked during a thick robe of dark chocolate! They’re moist, buttery, and basically melt in your mouth!

Cranberry Orange Slice & Bake Cookies

Last year i noticed that although this website features plenty of cookie recipes, it somehow had no slice and bake cookie recipes! are you able to believe that?! Such an oversight!


Because we all know slice and bake cookies are the bomb! So i made a decision to require action… and slowly but surely, we’re bulking up the cookie section with many slice & bake options. In January I shared some bittersweet chocolate Pistachio Slice and Bake Cookies that have already become a lover favorite! Shortly after, these delightful Butter Pecan Slice and Bake Cookies joined the team! And today, I’m teaching you ways to form bittersweet chocolate Cranberry Orange Slice and Bakes!!! And while I don’t wish to play favorites (especially when it involves cookies lol!), I admit this recipe definitely features a special place in my heart! and can get on heavy rotation throughout the vacation season.


Easy. Pretty. then delicious! Like, what’s to not love?!

Ingredients for Slice and Bake Cookies

• Butter: Unsalted and softened to temperature . Salted butter will add a pinch!
• Granulated Sugar: I don’t suggest subbing sugar for this recipe!
• Orange Zest: You’ll need one teaspoon! So one large orange should do! you'll wrap the orange in cling film and store for an additional use, or squeeze it for a fresh cup of fruit juice . P.S. If you're keen on chocolate and orange, you've got to undertake my chocolate orange brownie cookies!
• Vanilla Extract: Just a splash enhances all of the opposite flavors! This ingredient also adds slightly of sweetness, which is important for this recipe. Don’t skip it!
• Egg: Use one large egg, at temperature .
• All-Purpose Flour: I even have not tested this recipe with the other flour variety, and can't advise how a substitution would work.
• Dried Cranberries: i exploit craisins, but any variety will work! If you've got leftovers, try my chocolate cranberry walnut blondies!
• Dark Chocolate: I prefer bittersweet chocolate for this recipe, but because the cookies aren’t overly sweet, semi-sweet or maybe chocolate can work.

How to make Slice and Bake Cookies

This recipe may be a one-bowl wonder, my friend! First you’ll assemble the cookie dough. this will be wiped out the bowl of a stand mixer that’s fitted with the paddle attachment, or during a large or medium bowl employing a handheld mixer . you would like an electrical mixer so you'll beat the butter and sugar on medium high speed until it’s pale and creamy. Then you only add the remaining ingredients and blend until a stiff dough forms. You’ll turn the dough onto a clean surface and knead it a couple of times. Then you’ll divide the dough into two and roll each into an extended log, making each log roughly 2 inches in diameter. Finally, you’re getting to wrap each log in wrapping and refrigerate for a minimum of 2 hours. the great news? This cookie dough are often kept within the fridge for up to every week . Or frozen for up to 2 months. If frozen, let the logs thaw within the fridge overnight before baking.


When you’re able to bake, you’ll line two baking sheets with parchment paper and preheat your oven to 350 (F). Slice the logs into 1/4-inch thick slices, then place them on the lined baking sheets and bake for 10 to 12 minutes. I find mine are perfectly done at 12 minutes! Allow the cookies to chill on the baking sheet for a minimum of quarter-hour before removing.
And the final step? That’s the simplest one because it’s once you DIP THEM COOKIES IN CHOCOLATE!!! If you would like to be fancy, you'll sprinkle the wet chocolate with a touch orange peel and turbaned sugar! Totally optional, but it definitely adds some extra pizzazz!

How to store Slice and Bake Cookies

Store these cookies in an airtight container, at temperature , for up to three days! But I doubt they’ll last that long! you'll also freeze the dough for up to 2 months. Which comes in handy round the holidays!

Ingredients

• 4 ounces unsalted butter, softened to temperature
• 1 teaspoon orange peel , finely grated
• 1/2 cup sugar
• 1 teaspoon vanilla
• 1 large egg, at temperature
• 1 and 1/2 cups all-purpose flour
• 1 cup dried cranberries
• 8 ounces bittersweet chocolate , chopped
• Turbinado sugar, optional
• 
  

Instructions

1. In the bowl of a stand mixer fitted with the paddle attachment, or during a large bowl employing a handheld mixer , combine the butter, orange peel , and sugar and beat on medium-high speed until pale and fluffy. Add within the vanilla. Add within the egg and beat until combined. Add within the flour and dried cranberries and beat until just combined. Your dough should be stiff.
2. Sprinkle 2 Tablespoons of flour over a clean surface . Scrape the cookie dough onto the surface and gently knead it for 30 seconds. Divide the dough in half, then roll each portion of cookie dough into a log that's roughly 2" in diameter. Roll each log in turbinado sugar, if using. Then wrap each log tightly in wrapping and refrigerate for a minimum of 2 hours (or up to five days).
3. When you're able to bake, preheat the oven to 350 degrees (F). Line an outsized baking sheet with parchment paper or a Silpat baking mat.
4. Remove the dough from the fridge and place it on a chopping board . employing a sharp knife, slice the logs of cookie dough into 1/4" rounds.
5. Place the cookies 1/2" apart on the prepared baking sheet, and bake for 10 to 12 minutes, or until lightly golden.
6. Remove the oven and place the pan on a cooling rack. Cool for a minimum of quarter-hour before removing.
7. In the meantime, make the chocolate coating.
8. Melt the chopped chocolate during a double saucepan or within the microwave. If using the microwave method, place the chopped chocolate during a medium heat-proof bowl. Melt within the microwave, on low power, in 15 second increments, stirring after each increment until completely melted and smooth.
9. Dip each cookie halfway into the chocolate then return to the lined baking sheet.
10. Sprinkle with turbinado sugar or additional orange peel , if desired.
11. Allow the chocolate to line before serving. to hurry this up, place the baking sheet into the refrigerator.
12. Once set, serve and enjoy! These are specialized with coffee or tea.