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Cranberry Bliss Cookies | Culinary Cool www.culinary-cool.com

Cranberry Bliss Cookies

Soft orange and cranberry sugar cookies topped with a cream cheese frosting - Inspired by Starbucks Cranberry Bliss Bars
Course Dessert
Cuisine American, Canadian
Keyword Cranberry, Cranberry Bliss Bars, White Chocolate
Prep Time 30 minutes
Cook Time 10 minutes
Servings 20 cookies


Orange Cranberry Sugar Cookies

  • 1/2 cup butter at room temperature
  • ½ cup sugar
  • ¼ cup + 2 tbsp powdered sugar
  • ¼ cup + 2 tbsp canola oil
  • 2 tbsp sour cream
  • 1 large egg
  • 1 tsp vanilla
  • 2 tsp orange extract
  • 2 ¾ cup all-purpose flour
  • 1 tsp ground ginger
  • ¼ tsp baking soda
  • ¼ tsp cream of tartar
  • ½ tsp salt
  • ½ cup dried cranberries roughly chopped

White Chocolate Cream Cheese Frosting

  • 8 oz cream cheese at room temperature
  • 1 cup white chocolate chips
  • 1 tsp vanilla
  • 1 tsp orange extract
  • 1 ½ cups powdered sugar
  • Finely chopped cranberries
  • 1/3 cup white chocolate chips melted, for drizzling


Orange Cranberry Sugar Cookies

  • Preheat oven to 350 degrees F. Line baking sheet with parchment and set aside.
  • In the bowl of a stand mixer, add butter, sugar and powdered sugar and beat until combined, about 1-2 minutes. Add in the oil and beat until fully incorporated. Scrape down the sides.
  • Add in the sour cream, egg, vanilla and orange extract and beat until fluffy, about 2-3 minutes.
  • In a large bowl, whisk together flour, ginger, baking soda, cream of tartar and salt.
  • Add the flour mixture into the bowl with the wet mixture and pulse the mixture slowly until the dough just barely starts to come together. Add in the cranberries and mix until everything is fully incorporated and there are no more streaks of flour.
  • Scoop dough into 1-2 tbsp balls (I did mine about 1 ½ tbsp) and place about 2 inches apart on the ,baking sheet. Using a flat-bottomed glass (I actually used my 1-cup dry measuring cup), gently press the tops of each ball to flatten the cookie until it’s about ½ inch thick. The edges of the cookie will be ruffled and craggy.
  • Bake the cookies for 8-10 minutes. 10 minutes was the magic number for me on a light coloured baking sheet. You do not want the cookies to start turning brown on the edges at all.
  • Remove from the oven and allow to cool for about 5 minutes on the pan before moving to a cooling rack to cool completely.

White Chocolate Cream Cheese Frosting

  • In the bowl of a stand mixer, beat the cream cheese until smooth. Scrape down the sides.
  • In a small bowl, melt the white chocolate in the microwave in 20 second intervals, mixing in between.
  • Add the melted white chocolate into the mixer with the cream cheese and beat until fluffy, about 2-3 minutes.
  • Mix in the vanilla and orange extracts.
  • Add the powered sugar and beat until fluffy, about 4-5 minutes.

To Ice the cookies

  • Scoop about 1 tbsp of the icing on to each cookie, and using an offset spatula, spread the icing into a nice, even circle. Sprinkle the tops with chopped cranberries and drizzle with melted white chocolate.