Slice and bake cookie recipes are my jam. Maybe it’s because I find those pre-packaged Pillsbury cookies with the outlines of a Christmas tree or a reindeer so nostalgic. Or maybe it’s because they are the ultimate make-ahead dessert. (The fact that, at a moment’s notice, you can whip out a batch of cookies is just too good to pass up.) It’s safe to say I’ve been on cookie-overload these last few weeks and I’ve been looking for something a little different for the back half of December.

1 of 4

Subscribe

Get the goods.

Gatherings, food, design, wellness, and more—it’s the newsletter you’ll actually want to read.

Thanks for Signing Up!

Oops!

Looks like you’re already signed up or your email address is invalid.

Oops!

Looks like you unsubscribed before click here to resubscribe.

I mean, don’t get me wrong, I love the flavor of butter and rich chocolate, but it’s precisely that: super-rich. I don’t know about you, but I’ve been craving lighter and brighter flavors in my cookies. So, when I started thinking about what goes into my ideal cookie, I began to play around with the ingredients in my parents’ pantry to create the ultimate slice and bake cookie recipe.

I wanted something bright, a little salt to cut through the sweetness, and a tart bite that would wake me up a bit. So lo and behold, I stumbled on a Christmas miracle with the ultimate flavor combo in these cookies below.

2 of 4

3 of 4

When I think about ingredients that help cut through sweetness, my mind first went to the bag of dried cranberries that my dad uses in his homemade granola and the pile of oranges that my mom always in her fruit bowl. Cranberries add a delicious tartness to any recipe while playing perfectly off the sweetness, and orange zest brings a citrusy brightness that lifts everything up and keeps it from being too heavy.

Pistachios, which my dad always snacks on, also add a great crunch and a bit of saltiness. I use roasted and salted pistachios in my slice and bake cookie recipe because I like the flavor, but you could use raw pistachios as well. Plus, it feels so classic for pistachios and cranberries to add the red and green festive vibes. To round everything out (and because I think it’s the perfect spice for sweets) I used some freshly ground cardamom for a bit of floral warmth. The spice pairs so perfectly with the orange and cranberry. And because it’s the holidays, I just had to add a drizzle of white chocolate.

My brother tried a few of these straight out of the oven and he was obsessed, calling the flavors “the perfect harmony.” Everything plays together without covering up any of the ingredients. To finish it off, I toss together some crushed pistachios, extra orange zest, a pinch of cardamom, and finishing salt to add some extra texture and flavor to everything going on inside the cookie.

4 of 4