Love chocolate and orange? Then you’re going to go crazy for these easy slice n bakes! Studded with dried cranberries and fresh orange zest, the baked cookies are dunked in a thick robe of dark chocolate! They’re moist, buttery, and basically melt in your mouth!
Cranberry Orange Slice & Bake Cookies
Last year I realized that although this website features TONS of cookie recipes, it somehow had no slice and bake cookie recipes! Can you believe that?! Such an oversight!
Because we all know slice and bake cookies are the bomb! So I decided to take action… and slowly but surely, we’re bulking up the cookie section with LOTS of slice & bake options. In January I shared some Dark Chocolate Pistachio Slice and Bake Cookies that have already become a fan favorite! Shortly after, these delightful Butter Pecan Slice and Bake Cookies joined the team! And today, I’m teaching you how to make Dark Chocolate Cranberry Orange Slice and Bakes!!! And while I don’t like to play favorites (especially when it comes to cookies lol!), I admit this recipe definitely has a special place in my heart! And will be on heavy rotation throughout the holiday season.
Easy. Pretty. And SO delicious! Like, what’s not to love?!
Ingredients for Slice and Bake Cookies
- Butter: Unsalted and softened to room temperature. Salted butter will work in a pinch!
- Granulated Sugar: I don’t suggest subbing brown sugar for this recipe!
- Orange Zest: You’ll need one teaspoon! So one large orange should do! You can wrap the orange in saran wrap and store for another use, or squeeze it for a fresh cup of orange juice. P.S. If you love chocolate and orange, you have to try my chocolate orange brownie cookies!
- Vanilla Extract: Just a splash enhances all of the other flavors! This ingredient also adds a touch of sweetness, which is essential for this recipe. Don’t skip it!
- Egg: Use one large egg, at room temperature.
- All-Purpose Flour: I have not tested this recipe with any other flour variety, and cannot advise how a substitution would work.
- Dried Cranberries: I use craisins, but any variety will work! If you have leftovers, try my chocolate cranberry walnut blondies!
- Dark Chocolate: I prefer dark chocolate for this recipe, but because the cookies aren’t overly sweet, semi-sweet or even milk chocolate can work.
How to make Slice and Bake Cookies
This recipe is a one-bowl wonder, my friend! First you’ll assemble the cookie dough. This can be done in the bowl of a stand mixer that’s fitted with the paddle attachment, or in a large or medium bowl using a handheld electric mixer.
You need an electric mixer so you can beat the butter and sugar on medium high speed until it’s pale and creamy. Then you just add the remaining ingredients and mix until a stiff dough forms. You’ll turn the dough onto a clean surface and knead it a few times.
Then you’ll divide the dough into two and roll each into a long log, making each log roughly 2 inches in diameter.
Finally, you’re going to wrap each log in plastic wrap and refrigerate for at least 2 hours. The good news? This cookie dough can be kept in the fridge for up to a week. Or frozen for up to 2 months. If frozen, let the logs thaw in the fridge overnight before baking.
When you’re ready 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 cool on the baking sheet for at least 15 minutes before removing.
And the final step? That’s the best one because it’s when you DIP THEM COOKIES IN CHOCOLATE!!! If you want to be fancy, you can sprinkle the wet chocolate with a little orange zest and turbinado 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 room temperature, for up to 3 days! But I doubt they’ll last that long! You can also freeze the dough for up to 2 months. Which comes in handy around the holidays!
More Cranberry Recipes:
Dark Chocolate Cranberry Orange Slice and Bake Cookies
Yield 2 dozen cookies
Dark Chocolate Cranberry Orange Slice and Bake Cookies are perfect for holiday baking! Loaded with dried cranberries and fresh orange zest, these cookies are dunked in dark chocolate.
- 4 ounces unsalted butter, softened to room temperature
- 1 teaspoon orange zest, finely grated
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg, at room temperature
- 1 and 1/2 cups all-purpose flour
- 1 cup dried cranberries
- 8 ounces dark chocolate, chopped
- Turbinado sugar, optional
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine the butter, orange zest, and sugar and beat on medium-high speed until pale and fluffy. Add in the vanilla. Add in the egg and beat until combined. Add in the flour and dried cranberries and beat until just combined. Your dough should be stiff.
- Sprinkle 2 Tablespoons of flour over a clean work 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 plastic wrap and refrigerate for at least 2 hours (or up to 5 days).
- When you're ready to bake, preheat the oven to 350 degrees (F). Line a large baking sheet with parchment paper or a Silpat baking mat.
- Remove the dough from the fridge and place it on a cutting board. Using a sharp knife, slice the logs of cookie dough into 1/4" rounds.
- Place the cookies 1/2" apart on the prepared baking sheet, and bake for 10 to 12 minutes, or until lightly golden.
- Remove the oven and place the pan on a cooling rack. Cool for at least 15 minutes before removing.
- In the meantime, make the chocolate coating.
- Melt the chopped chocolate in a double boiler or in the microwave. If using the microwave method, place the chopped chocolate in a medium heat-proof bowl. Melt in the microwave, on low power, in 15 second increments, stirring after each increment until completely melted and smooth.
- Dip each cookie halfway into the chocolate then return to the lined baking sheet.
- Sprinkle with turbinado sugar or additional orange zest, if desired.
- Allow the chocolate to set before serving. To speed this up, place the baking sheet into the refrigerator.
- Once set, serve and enjoy! These are really good with coffee or tea.