Cranberry-Orange Spice Cookies

Let's Cook

1. Step 1.

   In a medium bowl, whisk together 2¾ cups all-purpose flour, ¼ teaspoon baking soda, and ¼ teaspoon kosher salt; set aside.

2. Step 2.

   In a large bowl, using an electric mixer on medium speed, beat 1 cup (2 sticks) unsalted butter (at room temperature) and ¾ cup granulated sugar until light and fluffy, about 3 minutes. Add 1 large egg and 1 teaspoon pure vanilla extract, and beat until well mixed. Reduce speed to low and gradually beat in the flour mixture until just blended, occasionally scraping the sides of the bowl. Stir in ½ cup finely chopped dried cranberries, ¼ cup finely chopped crystallized ginger, 2 teaspoons orange zest, and 1 teaspoon pumpkin pie spice until well mixed.

3. Step 3.

   Divide the dough in half. On a lightly floured surface, shape each half into a 10-inch log. Using your hands or 2 clean rulers on the sides, press each log into a 10-inch squared-off log. Wrap each log in plastic wrap and chill until firm enough to slice, about 2 hours in the freezer or overnight in the refrigerator. (Logs can be frozen for up to a month.)

4. Step 4.

   Heat oven to 350°F. Line 2 baking sheets with parchment paper. On another sheet of parchment paper, place 3 tablespoons green sanding sugar. Unwrap 1 log and press its sides into the green sugar to coat. Slice the log crosswise into ¼-inch-thick squares; transfer to the prepared baking sheets, placing them 1 inch apart. Bake until golden brown, 14 to 16 minutes. Transfer cookies to a cooling rack to cool completely.

5. Step 5.

   While the first batch bakes or cools, repeat with the second log and 3 tablespoons red sanding sugar: press the log into the red sugar, slice, and bake on lined sheets. Store cooled cookies in a tightly sealed container at room temperature for up to a week or in the freezer for up to 3 months.