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‘Tis the season for cool mornings, warm coffee, and one of my other winter favorites — Cranberry Bliss season at Starbucks!
If any of you have ever tried their heavenly cranberry bliss bars laced with white chocolate and cranberries, you know the reason why these treats fly off the pastry shelves each day. So for my fall baking season this year, I decided to experiment and try translating this favorite into a cookie. Hence the name, “Cranberry Bliss Cookies”!
I started with one of my favorite chewy cookie bases, filled with lots of vanilla, white chocolate chips and dried cranberries. Then topped it with a white chocolate cream cheese frosting, sprinkled with more cranberries, and drizzled withmore white chocolate. I mean seriously — what’s not to love?!?
Sure enough, they were nothing short of heavenly. Quite sweet, but the extra tart of the cream cheese and cranberries gives just the perfect tart touch to leave you craving just one more. Perfect for dessert, or even a morning treat with your coffee. And definitely…blissful. :)
5 Stars4 Stars3 Stars2 Stars1 Star4.7 from 11 reviews
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4 dozen cookies 1x
Description
Classic cranberry bliss bars are turned into cookies!
Ingredients
Scale
For The Cookies:
- 3 cups flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 cup (2 sticks) butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 tsp. vanilla extract, store-bought orhomemade
- 1 cup white chocolate chips
- 1 cup dried cranberries
For The Frosting:
- 1 (8 oz.) bar cream cheese, room temperature
- 1/2 cup white chocolate chips, melted in the microwave or double-boiler
- 1 tsp. vanilla extract, store-bought orhomemade
- 2 cups powdered sugar
For The Topping:
- 1 cup dried cranberries, roughly chopped
- 1/4 cup white chocolate chips, melted in the microwave or double-boiler
Instructions
To Make The Cookies:
- Preheat oven to 350 degrees F (175 degrees C).
- In a separate bowl, whisk together flour, baking soda and salt until well-blended. Set aside.
- Using an an electric mixer on medium-high speed, beat the butter and sugars together until light and fluffy, about 2 minutes. Add in the eggs one at a time, beating in between to incorporate. Add thevanilla, then reduce the speed to low, and slowly add in the dry ingredients. Increase the speed to medium, and continue beating until well-combined. Fold in the white chocolate chips and cranberries, and mix until just-combined. (Do not overmix.)
- Cover and refrigerate dough for at least 1 hour. Then place dough by rounded tablespoon-fulls onto a baking sheet that has been prepared with parchment paper, at least 2.5-inches apart. Bake for 10-12 minutes, or until the cookies are lightly golden around the edges. Remove pan, and transfer the cookies to a cooling rack until cool. Repeat with remaining dough until all cookies are baked. Wait until cookies reach room temperature before adding frosting and toppings.
To Make The Frosting:
- Using an electric mixer on medium speed, beat together the cream cheese and melted white chocolate until combined. (**Be sure that your cream cheese REALLY is at room temperature before adding the white chocolate. Otherwise the chocolate could seize up.) Add in the vanilla and mix until combined. Then reduce speed to low and add the powdered sugar. Mix until incorporated. Then use a rubber spatula to scrape down the sides of the bowl, and beat once more for 1 minute on medium speed until the frosting is smooth. You can add more powdered sugar for a thicker frosting.
- Spread the frosting on the cooled cookies. Then immediately sprinkle the frosted cookies with the chopped dried cranberries. And use a fork to drizzle on the frosting, swishing it back and forth over the cookies.
posted on November 5, 2012 by Ali
Chocolate, Christmas, Cookies, Dessert type, Miscellaneous, Thanksgiving
107 Comments »
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107 comments on “Cranberry Bliss Cookies”
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Marcia Hoover — November 23, 2014 @ 9:54 pm Reply
These turned out so well! They are beautiful cookies and really taste like the cranberry bliss at Starbucks. I think I’ll make them smaller next time since they are so rich. But, wow, they are good. Now I just have to make sure to avoid eating them until Tuesday, when I’m taking them to a church function!
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Honey — December 20, 2014 @ 11:07 pm Reply
These look soo delicious..definitely going in my baking lineup. One question..Do these need to be refrigerated??
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Jenny — December 30, 2014 @ 12:53 am Reply
Just tried these and they turned out wonderfully! Thank you for such a great recipe
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Jess — October 19, 2015 @ 1:56 am Reply
Looks YUMMY, but Starbucks has ginger in them. Gonna add it before I bake these.
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Hayley @ Gimme Some Oven — October 19, 2015 @ 7:57 am
Good to know, we think that would be a yummy addition! :)
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Ducks n a Row — November 4, 2015 @ 7:06 pm Reply
Wow…these cookies look amazing! At Thanksgiving I am featuring a cookie roundup and this recipe will be one of them for sure!
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Ali — November 4, 2015 @ 9:24 pm
Awesome, thank you so much! :)
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Yvonne Reynoldds — December 8, 2015 @ 6:06 pm Reply
Sounds delicious! Pinning it now and will definitely be baking these next week, thanks for sharing!
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Hayley @ Gimme Some Oven — December 8, 2015 @ 8:48 pm
Thanks Yvonne, we hope you enjoy these! :)
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Joan - My Cookie Clinic — December 11, 2015 @ 11:56 am Reply
Hi Ali, These cookies look delicious! I wanted to let you know that they will be in a Christmas Cookie Roundup on my blog this week with a linkback to your site for the recipe. Happy Holidays! Joan-MyCookieClinic
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Hayley @ Gimme Some Oven — December 13, 2015 @ 12:40 pm
Hi Joan, thank you, we hope you enjoy them! And thanks for the shout out on your b log, we’ll have to look for that roundup! :)
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Abby — December 14, 2015 @ 9:10 pm Reply
My daughter’s girl scout troop is making cookie baskets for the firefighters who work on Christmas. Could I make these ahead of time and freeze them? (I already know how delicious they are because I made them last year!!!)
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Hayley @ Gimme Some Oven — December 15, 2015 @ 10:39 am
That’s so sweet Abby, and we think these should freeze fine! :)
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Kasia Roberts — December 18, 2015 @ 2:10 pm Reply
These are my go to Christmas cookies! Everyone loves them and people always ask me for the recipe. I just finished making 150 of them for Christmas presents this year. Thank you again for sharing such a fantastic recipe!
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Hayley @ Gimme Some Oven — December 19, 2015 @ 9:13 pm
Thanks for sharing Kasia, we’re happy they’re a hit! We hope you have a wonderful Christmas! :)
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MomTom — December 24, 2015 @ 7:01 pm Reply
These are delicious cookies. I don’t care for white chocolate so I added toasted pecans instead. Also I used dark brown sugar so mine came out darker than your’s but still had a very lovely flavor. I didn’t make the frosting but did drizzle white candy melts over the top. Thanks for this. I’m not very adventurous when it comes to cookie recipes…kinda a chocolate chip girl….so I am very happy that these came out so well. I will definitely try more of your recipes.?
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Hayley @ Gimme Some Oven — December 26, 2015 @ 9:18 pm
Thanks, Tomeika, we’re so happy you enjoyed them! :)
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Tonie Osborne — January 4, 2016 @ 9:23 pm Reply
I might try adding a bit of chopped crystallized ginger to the cookie batter….
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Hayley @ Gimme Some Oven — January 5, 2016 @ 4:05 pm
We think that’s an awesome idea Tonie! We hope you enjoy these! :)
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Jennifer L — January 6, 2016 @ 12:20 pm Reply
These look so good, I want to make them but haven’t yet. Your recipe doesn’t say when to add the vanilla, could you please let me know. Thank you.
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Hayley @ Gimme Some Oven — January 7, 2016 @ 4:36 pm
Hi Jennifer! Oops, thanks for pointing that out, we’re glad you caught that! You can just add the vanilla when you add the eggs. We hope you enjoy these! :)
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Marsha — October 15, 2016 @ 10:19 pm Reply
These look amazing, do you have to keep them refidgerated?
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Hayley @ Gimme Some Oven — October 16, 2016 @ 11:39 am
Thanks, Marsha —we hope you enjoy! And no, you don’t have to keep them refrigerated.
See AlsoP.F. Chang's Lettuce Wraps
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Kelly — December 1, 2016 @ 6:10 am Reply
I absolutely love these cookes and have made them the last several years for Christmas parties!! They are not only beautiful but so delicious! They are way better than Starbucks in my opinion!
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Hayley @ Gimme Some Oven — December 8, 2016 @ 1:45 pm
We’re so glad to hear that, Kelly, thank you! :)
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Hayley @ Gimme Some Oven — December 8, 2016 @ 8:47 pm
Thank you, Kelly —we’re so happy to hear that! :)
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Kathy — December 6, 2016 @ 8:56 pm Reply
How many does this recipe make?
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Hayley @ Gimme Some Oven — December 7, 2016 @ 12:08 pm
It makes about 4 dozen. We hope you enjoy!
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Justin — December 19, 2016 @ 12:13 am Reply
#GIMMESOMEOVEN great recipe made today definitely will be adding to Christmas cookie line up do from now on. Thanks for sharing.
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Hayley @ Gimme Some Oven — December 22, 2016 @ 9:17 am
Thank you, Justin, we’re so happy you enjoyed these!
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Maribel — June 5, 2017 @ 5:31 pm Reply
These cookies are so good! I only made the cookies, not the frosting because they are already sweet!
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Hayley @ Gimme Some Oven — June 7, 2017 @ 10:56 am
Thanks, Maribel, we’re glad you enjoyed them!
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Nina — June 17, 2017 @ 10:40 pm Reply
Hye, can you share the measurement in gram please? i really love this cookies. thanks.
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Hayley @ Gimme Some Oven — June 19, 2017 @ 9:14 am
Hi Nina! This site works great for metric conversions — enjoy!
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Tiff — June 27, 2017 @ 7:04 pm Reply
I LOVE THESE! I made and gave these out as Christmas gifts to neighbors. Everyone loved them and I plan on making them again next Christmas. Making them tomorrow for a get-together with friends. Why not make them during the summer too?!?!? The recipe needs NO changes at all! They stay soft for days.
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Hayley @ Gimme Some Oven — June 27, 2017 @ 9:22 pm
Thank you, Tiff —we’re so glad they’re a hit! And we think they’re great all year-round. :)
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Mary Kay Cassidy — December 17, 2017 @ 8:17 pm Reply
I made these today and my family loves them! We are having our annual cookie smackdown at my office on Wednesday and these will be my entry…I will let you know how it goes!
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Jennifer — December 18, 2017 @ 9:01 am Reply
I have to tell you – I bake cookies for my coworkers every year, and they actually fight over these cookies. They are a HIT! Thanks for the recipe! I like to add edible pearl sprinkles when I frost them for an extra bit of festive-ness. :)
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Kelli — December 23, 2018 @ 12:49 pm Reply
These cookies are super good! I made them for a holiday bake off at work and placed 1st. They’ll definitely be a regular part of my holiday baking going forward.
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Mrs Jones — December 28, 2018 @ 8:10 am Reply
So easy and delicious. I served them with and without the frosting. Got equally excellent reviews on both versions.
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Julia Young — February 24, 2019 @ 8:00 pm Reply
I have made these for years now! We do a Christmas cookie walk at my school to raise $ for missions each year. I’ve been told I’m not allowed to skip this recipe. This year, a new teacher told me his wife’s birthday was in 2 months (hinting that these would be a great birthday treat), so guess what I’m about to put in the oven.
Someone asked about freezing… I do SSSSOOOOOO many batches of cookies for that cookie walk each year. I use recipes that I can roll the dough into logs and freeze. When it’s time to bake, i slice and bake. No problems! -
Rebecca — March 25, 2019 @ 9:32 pm Reply
Thank you for sharing! The recipe is amazing. Everyone loved them. I made them for Christmas and still get people requesting them. ❤️
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Heather Rasband — December 11, 2019 @ 10:20 pm Reply
Your cookie recipe is so delicious! I shared it on my own blog.
Thank you for sharing your great ideas!
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Marian — December 18, 2019 @ 10:48 am Reply
I made Cranberry Bliss cookies for a Holiday Cookie Party (30 years – but who’s counting) and they were a BIG hit! I added orange zest to both the dough and the frosting and it really made the flavors pop.
Happy Holidays! -
Nikki — December 4, 2020 @ 5:00 pm Reply
Could adjust the instructions so that “preheat oven” isn’t step one when you have to chill the dough for an hour. Just for those of us that just dive into the recipe instead of reading it through first.
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Lauren — December 6, 2020 @ 10:22 am Reply
Hi, thanks for sharing this – have you ever made with milk chocolate? I’ve been looking for a recipe like this, but I’m not big on white chocolate.
Thank you!
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TG — December 18, 2022 @ 10:53 am
I made these last year at Christmas for the first time to take to keepers at the local zoo where I volunteer…I thought they were good (but a bit of work!) and they were a hit. One keeper loved them so much that months later, when he was in a tragic car accident, he was in the hospital and hadn’t eaten for days and was asking for these cookies! So I whipped up a batch for him. :-) Of course, I am making them again for this holday! Thanks for such a great recipe and for making one damaged person a little happier! Guess these are in my permant cookie rotation now, ha!
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Grace L. — December 16, 2021 @ 7:51 am Reply
How do these hold up in the freezer?
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Rhona — December 18, 2021 @ 11:42 am Reply
Do the cookies need to be refrigerated since they have a cream cheese frosting?
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Kasia — December 24, 2021 @ 8:23 pm Reply
I’ve been making these every year for the last 9 years. Every year they are a hit! It’s always expected and requested for the holidays. I don’t know why it took me so long to thank you for this fabulous recipe but THANK YOU!
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Martha Mercuri — November 30, 2022 @ 9:29 pm Reply
I don’t consider myself a baker but I certainly try. I was hoping my cookies would have been as beautiful as the one on the recipe. My cookies were not as white as the one in the photo. They weren’t over baked just a little touch of brown on the edge to let me know they were done at 10 minutes. My icing didn’t quite go on as evenly as the photo. It also didn’t look as white. I should have left out the vanilla. It was a lot of steps for an average cookie.
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Hannah — December 12, 2022 @ 7:34 pm Reply
I made these for a family dinner and they were a HIT!! My brother-in-law said they were hands down the best cookie he has ever had 🤍 seriously, these were to die for and the easiest recipe.
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