Cranberry Bliss Cookies Recipe (Starbucks Copycat)
If Starbucks cranberry bliss bars are your jam, you’re going to love this homemade spin on a classic, these Cranberry Bliss Cookies!
Picture this – a soft, zesty cookie packed with white chocolate chips and sweetened dried cranberries, topped with a creamy layer of frosting and drizzled in melted white chocolate.
These cookies are bursting with holiday vibes and are the perfect for Christmas cookie swaps, cozy family gatherings, or just because your sweet tooth demands it.
Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!
My friend Lisa plans a girls shopping trip to Seattle every year where we enjoy the company of friends, shopping until we drop and of course, Starbucks coffee! She always bakes and brings the best cookies for everyone to enjoy on the bus ride down.
This year she brought the most delicious Starbucks inspired cookies – I simply had to share them with you. Here is the recipe with our tweaks and taste tester approved additions, thank you Lisa!
Be sure to try my gluten-free, sugar-free cranberry bliss bars too – some say that they are even better than the original! Or this caramel brulee latte, these blueberry scones or Starbucks inspired pumpkin muffins.
Cranberry Bliss Cookies
Why You’ll Love These Cookies
These cranberry bliss cookies are like Christmas magic – soft and chewy with pops of tangy cranberries and sweet white chocolate, plus that luxurious cream cheese frosting. They’re everything you want in a festive dessert!
Here’s how to whip them up in your own kitchen and some tips to make them totally foolproof!
Ingredients
For the Cookies:
- Unsalted butter (2 sticks, softened to room temperature) – the buttery base that makes these cookies irresistibly soft and rich.
- White granulated sugar – this is what makes the cookies taste like a little slice of heaven.
- Large eggs – the glue that holds everything together while adding that perfect touch of fluff.
- Vanilla extract – a classic flavor booster.
- Orange extract – the key ingredient that gives these cookies a bright, citrusy zing.
- Orange zest – tiny bursts of orange goodness in every bite.
- All-purpose flour – brings all the ingredients together.
- White chocolate chips – sweet and creamy little bites that melt in your mouth.
- Dried cranberries, chopped– tart and chewy bits of joy that pair perfectly with the orange flavor.
For the Frosting:
- Cream cheese, softened – the foundation for the most decadent frosting.
- Powdered sugar – makes the frosting perfectly sweet and fluffy.
- Orange extract – the secret to the perfect cookie frosting.
- Milk or cream – just a splash to make the frosting creamy.
For the Garnish:
- Dried cranberries, finely chopped – a festive topping that adds color, texture, and tangy flavor.
- White chocolate chips, melted – the finishing drizzle that takes these cookies to the next level.
- Orange zest for sprinkling – a zesty sprinkle that makes them look (and taste) like bakery-style perfection.
Instructions
1. In a large bowl, cream together the softened butter and sugar on medium speed until light and fluffy.
Tip: a stand mixer with a paddle attachment works well for this.
2. Add the eggs, vanilla extract, orange extract, and orange zest, mixing well.
3. In a separate bowl, sift together the flour, baking powder, and baking soda.
4. Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
5. Stir in the white chocolate chips and chopped dried cranberries.
6. Scoop tablespoon-sized balls of dough onto a parchment paper lined baking sheet.
7. Bake in a preheated oven at 350°F for 12-14 minutes, or until the edges just start to turn golden.
8. Transfer the cookies to a cooling rack and let them cool completely.
9. In a medium bowl, beat the cream cheese, powdered sugar, orange extract, and milk until smooth and creamy.
10. Spread a dollop of frosting onto each cooled cookie.
11. Drizzle melted white chocolate over the top and sprinkle with chopped cranberries and orange zest.
Tips & Tricks
- Make sure your butter is room temperature (soft but not melted) for a fluffy, well-mixed dough. If you forget to set it out, pop it in the microwave for 10-second intervals, flipping each stick as you go.
- For thicker cookies that don’t spread too much, refrigerate the dough for 20-30 minutes before baking.
- Fresh zest adds a burst of citrusy flavor that makes these cookies extra special. A microplane grater is your best friend for this!
- When melting white chocolate chips, microwave them at 15-second intervals, stirring in between to avoid burning.
- The dough can be prepared up to two days in advance and stored in the fridge. Or, freeze unbaked cookie balls and bake straight from frozen (just add an extra 1-2 minutes to the bake time).
- A cookie scoop ensures your cookies are all the same size, which means even baking every time.
Frequently Asked Questions
Can I substitute the orange extract?
Absolutely! If you’re not a fan of orange, you can use almond extract or increase the vanilla extract for a more classic flavor.
How should I store frosted cookies?
Store the frosted cookies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best texture and flavor.
What if I don’t have cream cheese for the frosting?
No cream cheese? No problem! Swap it with a thick Greek yogurt for a tangy, lighter frosting or use buttercream for a sweeter option.
So, what are you waiting for? Dust off your baking pan, crank the oven to 350 degrees F, and let’s make some holiday magic!
These cookies are guaranteed to have everyone at your next holiday party asking for the recipe (and maybe seconds… or thirds).
You might want to try my peppermint dipped double chocolate chips cookies, eggnog cookies or candy cane brownies too!
If you love this cranberry bliss cookies recipe, click the stars below to give it a five star review and leave a comment! Please help me share it on Instagram, Facebook or Pinterest.
Cranberry Bliss Cookies Recipe (Starbucks Copycat)
Ingredients
For the Cookies
- 1 cup unsalted butter 2 sticks, softened to room temperature
- 2 cups white granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp orange extract
- 1 tsp orange zest
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 3 cups all-purpose flour
- 1 cup white chocolate chips
- 3/4 cup dried cranberries chopped
For the Frosting
- 8 ounces cream cheese softened
- 3/4 cup powdered sugar
- 1/2 tsp orange extract
- 1 Tbsp milk or cream
For Garnish
- 1/2 cup dried cranberries finely chopped
- 1/2 cup white chocolate chips melted
- Orange zest for sprinkling
Instructions
- In a large bowl, cream together the softened butter and sugar on medium speed until light and fluffy.
- Add the eggs, vanilla extract, orange extract, and orange zest, mixing well.
- In a seperate bowl, sift together the flour, baking powder, and baking soda.
- Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- Stir in the white chocolate chips and chopped dried cranberries.
- Scoop tablespoon-sized balls of dough onto a parchment paper lined baking sheet.
- Bake in a preheated oven at 350°F for 12-14 minutes, or until the edges just start to turn golden.
- Transfer the cookies to a cooling rack and let them cool completely.
- In a medium bowl, beat the cream cheese, powdered sugar, orange extract, and milk until smooth and creamy.
- Spread a dollop of frosting onto each cooled cookie.
- Drizzle melted white chocolate over the top and sprinkle with chopped cranberries and orange zest.
Notes
- Make sure your butter is room temperature (soft but not melted) for a fluffy, well-mixed dough. If you forget to set it out, pop it in the microwave for 10-second intervals, flipping each stick as you go.
- For thicker cookies that don’t spread too much, refrigerate the dough for 20-30 minutes before baking.
- Fresh zest adds a burst of citrusy flavor that makes these cookies extra special. A microplane grater is your best friend for this!
- When melting white chocolate chips, microwave them at 15-second intervals, stirring in between to avoid burning.
- The dough can be prepared up to two days in advance and stored in the fridge. Or, freeze unbaked cookie balls and bake straight from frozen (just add an extra 1-2 minutes to the bake time).
- A cookie scoop ensures your cookies are all the same size, which means even baking every time.
Save this recipe?
I’m happy to email it to you, so that you can come back to it later!
