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Cranberry Slices Recipe

Cranberry Slices Recipe

The holidays wouldn't be complete without a plateful of homemade cookies to give family and friends. Try these for gifts.—American Dairy Assoc, Stacy Duffy, Chicago, Illinois
TOTAL TIME: Prep: 15 min. + chilling Bake: 15 min./batch YIELD:24 servings


  • 1 cup butter (no substitutes), softened
  • 1/2 cup sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2-1/4 cups all-purpose flour
  • 1/2 cup dried cranberries, chopped
  • 6 tablespoons mined crystallized ginger*, optional


  • 1. In a mixing bowl, cream butter, sugar, egg yolk, vanilla and salt until light and fluffy. Gradually add flour. Stir in cranberries and ginger if desired. Divide the dough in half; form each half into a 6-in. x 3-in. x 1-in. block. Cover with plastic wrap and refrigerate for 3 hours or up to 2 days.
  • 2. To bake, cut the dough into 1/4-in. thick slices; place on ungreased parchment-lined baking sheets. Bake at 350° for 12-15 minutes or until edges are golden. Yield: 4 dozen.

Recipe Note

Editor's Note: Crystallized ginger is available in the spice section or the Oriental food section in grocery stores.

Nutritional Facts

2 each: 136 calories, 8g fat (5g saturated fat), 29mg cholesterol, 127mg sodium, 15g carbohydrate (6g sugars, 0 fiber), 1g protein.

Reviews for Cranberry Slices

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Reviewed Dec. 6, 2017

"I'm sorry to have to say that this is the worst recipe I've ever worked with. The outcome was an awful cookie - it tasted like flour in my mouth. I followed the recipe exactly, had no problem mixing the dough. Kept it in the fridge for almost two days, had no problem slicing them. But the good fortune ended there. I made two logs, I will toss the other one. A waste of butter and cranberries. Perhaps Tasteofhome kitchen crew might do a run of them and see if something is missing from the recipe."

Reviewed Dec. 1, 2017

"I made these and brought them to work today. I think the crumbly texture of the cookie and the tart of the cranberry go nicely together. I also love the color of the final result.

I did have to cook these for about 15 minutes, flip, and cook a couple more minutes, but that could have been from the dish I was using (not a true cookie dish) as well as the oven itself. The bottom was a perfect golden brown. I would recommend letting them cool completely before moving them, or if you have to flip them, wait a couple moments to let it rest. I broke a cookie or two like that.
Like "gramcayo" I think these would be a wonderful addition to a Christmas cookie plate."

Reviewed Nov. 9, 2011

"These are wonderful and look great. I've added them to my Christmas cookie plate. I didn't have dried cranberries and added frozen. Delicious"

Reviewed Dec. 20, 2010

"This cookie is too dry and tasteless. When mixing the batter it would not come together. 1 egg yolk. Is this correct? A waste of ingredients."

Reviewed Dec. 12, 2008

"anyone out there make cookies with gumdrops in them? I saw it somewhere tonight and cannot find it again..."

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