Cranberry Bliss Cookies are chewy, have a hint of tart from the cranberry pieces and sweetness from white chocolate chips and frosting drizzled over them making them one delicious Christmas cookie (or really a delicious cookie that can be enjoyed any time of year, because I’ll definitely be making these throughout the year!)
I don’t know about you, but as soon as December rolls around I start seeing Cranberry Bliss Bars appear at Starbucks. They’re an absolute favorite of mine. Ever since having one at the beginning of the month I’ve been thinking about them.
So when I needed to bake a cookie for the Great Big Food Blogger Cookie Swap, all I could think about was making these cookies. The Great Food Blogger Swap exchange is such a great event. Bloggers from all over the world participate and send each other cookies, proceeds from the event go to an organization that aims to fight pediatric cancer. After you sign up for the event (thank you Lindsay and Julie for all the coordination) you get sent three matches and then you mail three dozen cookies to three different bloggers, and then you receive three different cookies from three different bloggers.
I was so excited that I got to send cookies to three lovely ladies I’d actually all met in person: my bestie Lynn from Order in the Kitchen whom I met at ChoppedCon, and my girl Taylor from Food Faith Fitness and Melissa from Hungry Food Love whom I believe I met at BlogHer Food in Miami.
To make these cranberry bliss cookies you’ll make the cookie batter and add in fresh cranberries and white chocolate chips and then frost them with a cream cheese frosting:
And let me tell you…getting three different cookies in the mail? Awesome! I got chewy molasses cookies, then I got chocolate almond biscotti and then brown butter shortbread cookies. Here is a picture of the cookies I received:
It was such a fun event to participate in and bake cookies for!
- 1 Cup Butter at room temperature
- 1/2 Cup Vegetable shortening
- 1 Cup Sugar
- 1 1/2 Cups Brown Sugar
- 1 Tbs Vanilla extract
- 3 Eggs
- 4 Cups Flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1/2 Cup Candied ginger finely chopped
- 1 Tbs Orange zest
- 1 Cup Cranberries finely chopped
- 11 oz White chocolate chips
- For the frosting -
- 4 oz Cream Cheese at room temp
- 4 1/2 Cups Powdered Sugar
- 1 tsp orange juice
- 1 Tbs Corn syrup
- 1 tsp Vanilla Extract
- Preheat oven to 350 and line two baking sheets with parchment paper or silicone baking mats.
- In the bowl of a stand mixer cream the butter, vegetable shortening and granulated and brown sugar until smooth and creamy (about 2 minutes). Scrape down the sides of the bowl with a spatula and then add the vanilla extract and the eggs. Beat until combined.
- Next add in the flour, baking soda, salt and orange zest and beat until combined, then add in the finely chopped ginger and cranberry pieces and beat again until all combined, then with a wooden spoon stir in the white chocolate chips.
- Scoop 1 Tbs of cookie dough onto the prepared cookie sheets (i got 12 per cookie sheet) and press down a little and then bake for 11 minutes. Remove from oven, allow to cool for a few minutes, then transfer to a cooling rack and repeat the baking process with all the dough.
- To make the frosting start by creaming the cream cheese and then scrape the sides of the bowl and add the powdered sugar, vanilla extract and corn syrup. Beat until a smooth consistency (I beat my frosting for about 3-5 minutes). Spoon frosting into a piping bag and then frost the cookies by making a zig-zag pattern over the cookies. Allow the cookies to cool until the frosting is stiff to touch, then store in an air tight container until ready to enjoy!