Cranberry Bliss Sugar Cookie

It’s officially winter! We just had our first real snow fall this week, though it rained the next day causing most of it to melt. Thus, we have transitioned out of pumpkin spice latte season into hot coco (w/peppermint schnapps of course), snowflakes and all things holiday! Which of course includes Starbucks holiday bliss bars.

For one of the recent holiday parties Steve and I had to attend, I wanted to bring this festive treat, but quickly stumbled upon Ali’s conversion of this pastry into cookie form (you can find the original recipe here!) to my delight. Can you imagine, combining a chewy flavorful sugar cookie with the toppings and filling of a bliss bar?? You can be sure these were an absolute hit at the party!

CRANBERRY BLISS SUGAR COOKIES

INGREDIENTS:

COOKIE:

  • 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
  • 1 cup white chocolate chips
  • 1 cup dried cranberries

FROSTING:

  • 1 (8 oz.) bar cream cheese, room temperature (IMPORTANT)
  • 1/4 cup white chocolate chips, melted in the microwave or double-boiler
  • 1 tsp. vanilla extract
  • 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

PREP TIME: 30 MINS    COOK TIME: 20 MINS    TOTAL TIME: 50 MINS
Makes approximately 48 cookies

DIRECTIONS:

COOKIES:

  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, combine: flour, baking soda & salt. Mix & Set aside.
  3. In your mixing bowl, beat the butter and sugars together until light and fluffy (about 2 minutes, give or take @ medium-high speed).
  4. Add in vanilla & the eggs one at a time, making sure they are well incorporated before adding the next
  5. Reduce the speed to low, and slowly add in the dry ingredients.
  6. Increase the speed to medium, and continue beating until well-combined.
  7. Fold in the white chocolate chips & craisins, and mix until just-combined.
  8. Cover & refrigerate dough for at least 1 hour.
  9. Create balls of dough (approximately a tbs in size) placing onto a baking sheet lined with parchment
  10. Bake for 12-15 minutes, or until the cookies are lightly golden around the edges.

FROSTING:

  1. Again, using your electric mixer… on medium speed, beat together the cream cheese and melted white chocolate until combined.
  2. Add in the vanilla and mix until combined.
  3. Reduce speed to low and add the confectionary sugar (I do 1/2 cup @ a time to alleviate a mess!) until smooth

TOPPING:

  1. After you frost the cookies, sprinkle with the chopped craisins.
  2. Immediately drizzle (use a fork) the melted white chocolate**

**If the white chocolate is not melting down to a liquid consistency, add 1 tbs of water to help liquify

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.

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