A slice-and-bake cookie is such a holiday helper. You can make the dough months in advance and freeze the logs, or make them several days ahead and keep them in the fridge, so you can have warm, freshly baked cookies with very little effort. That’s great for getting ahead of the holiday rush, but it’s also handy for those entertaining emergencies when someone drops by, you suddenly need something to take to a party, or you just decide a plate of warm cookies would be a good idea.
And these are particularly good cookies to have waiting in the wings. Browned butter gives the dough a rich, nutty flavor, tart dried cranberries cut through the sweetness and butterscotch chips make them feel properly festive and indulgent. The cinnamon is subtle, but adds just enough warmth to put them firmly in holiday territory. They are a little more interesting than a standard chocolate chip cookie, without being fussy or overly elaborate.
Slice-and-bake cookie dough also makes a great gift. Wrap a chilled or frozen log in decorative parchment or waxed paper, tie it with a pretty ribbon and add the storage and baking instructions. It’s a lovely hostess gift, or something to hand to a neighbor or friend who probably already has plenty of cookies around but might appreciate a stash they can bake later.
When I make these as slice-and-bake cookies, I chop the cranberries and butterscotch chips separately, just enough to break them into smaller pieces. Big, cold chips can catch on the knife and cause the dough to crumble when you slice the log. You can chop both in a mini food processor, but it’s almost easier to chop the cranberries with a knife, then put the butterscotch chips in a ziptop bag and give them a few good bashes with a rolling pin.
stainless steel saucepan, silicone spatulas, stand mixer, cookie roll maker, ceramic baking sheet, baking sheet
Ingredients
1 cup (2 sticks) butter
1 cup dark brown sugar
½ cup granulated sugar
1 whole large egg
1 large egg yolk
2 teaspoons vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
½ teaspoon ground cinnamon
¾ cup dried cranberries
1 cup butterscotch chips
Directions
- Cut the butter into small pieces and place in a small saucepan (light colored or stainless is best so you can see the butter as it browns). Heat over medium high heat, watching constantly, until the butter is melted. It will start to spit and hiss, then you will see brown speckles appear. Swirl the butter around to distribute the browned bits, and as soon as the butter has an even brown color and a nice nutty smell, pour it into the bowl of a stand mixer. It will sizzle and foam briefly, then die down. Pour it immediately into the bowl of a stand mixer and leave to cool for 10 minutes.
- Add the brown and granulated sugar to the bowl and beat on medium high with the paddle attachment, scraping down the bowl as needed, until thoroughly combined. Add the egg, egg yolk and vanilla and beat until combined, smooth and slightly creamy. Add the flour, baking soda, salt and cinnamon and beat on medium low, scraping the bowl, just until there are no streaks of dry ingredients visible. Add the cranberries and butterscotch chips and beat for a few seconds, then use a spatula to distribute them evenly.
- Scoop half the dough onto a long piece of waxed or parchment wrap and shape into a log. Roll the dough up and wrap tightly into a log about 2 inches in diameter and twist the ends like a candy wrapper, pressing the dough into a compact log. Repeat with the remaining dough. Refrigerate the logs for at least an hour, but these will keep in the fridge for several days.
- The dough logs can be refrigerated for up to three days, or frozen for up to three months. Slice the dough directly from the fridge, or if frozen, leave on the counter until sliceable, about 10 minutes.
- When ready to bake, preheat the oven to 350°. Line a baking sheet with parchment paper. Remove the dough from the fridge and slice the cookies with a sharp serrated knife, about 1/2 an inch thick. Lay them on the baking sheet about ½ and inch apart and bake for 10 – 12 minutes, just until the edges are slightly brown but the centers are soft. Cool on the pan for 5 minutes, then remove to wire racks to cool completely.
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