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Step 1
Whisk flour and salt together in a bowl.
Step 2
Cream the butter, sugars, and zest together in a stand mixer fitted with the paddle attachment (or with a hand mixer) for 1 ½ minutes.
Step 3
Mix in the egg yolks and vanilla until combined.
Step 4
Mix in the flour and salt just until combined.
Step 5
Mix in the dried cranberries.
Step 6
Roll the dough into 2 equally sized logs, about 8 inches long and 1 ¾ inches in diameter. Wrap it up tightly in plastic wrap and chill for at least 2 hours and up to 3-4 days.
Step 7
When you’re ready to bake, preheat the oven to 325° F and put the rack in the middle.
Step 8
When the oven is ready, slice the cookie dough into about 1/3 inch circles. Use a sharp, serrated knife and a gentle sawing motion to slice through the dough cleanly.
Step 9
Put the cookies about 1 inch apart (they won’t really spread) on a parchment lined baking sheet. Sprinkle them with a little sugar.
Step 10
For best results, bake one sheet at a time until the bottom edges are just turning golden for a crisper cookie, about 13 minutes.
Step 11
For a softer cookie, pull them out when the cookies are set but not yet turning golden on the bottom edges, about 12 minutes.
Step 12
Sprinkle the cookies with a little sugar again as soon as they come from the oven for extra sparkle.
Step 13
Let the cookies cool for 3 minutes on the baking sheet, then carefully move to a cooling rack.
Step 14
I like to sprinkle them with freshly grated orange zest before serving.