Cranberry Bliss Cookies Recipe (Starbucks Copycat)

These cranberry bliss cookies are loaded with white chocolate, orange zest, and creamy frosting — just like your favorite holiday coffee shop treat!

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.

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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 and 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 muffins, and oat fudge bars.

Cranberry Bliss Cookies

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, softened – Creates a rich, buttery cookie with the perfect soft and chewy texture.
• White granulated sugar – Sweetens the cookies while helping them bake up beautifully golden around the edges.
• Large eggs – Add moisture, structure, and fluffiness to every bite.
• Vanilla extract – A classic flavor booster for cookie dough.
• Orange extract – The key ingredient to get that signature bright citrus flavor.
• Orange zest – Tiny flecks of fresh orange zest give the cookies a fresh pop of flavor and aroma.
• Baking powder – Helps the cookies rise slightly for a soft and tender texture.
• Salt – Brings balance and enhances all the sweet, buttery, and citrusy flavors in the cookies.
• Baking soda – Gives the cookies just the right amount of spread while keeping them chewy.
• All-purpose flour – Brings all the ingredients together.
• White chocolate chips – Sweet creamy bites that pair perfectly with tart cranberries.
• Dried cranberries, chopped – Add chewy texture and a delicious tart flavor that balances the sweetness.

For the Frosting

• Cream cheese, softened – The foundation for the most decadent frosting.
• Powdered sugar – Sweetens the frosting while keeping it silky smooth.
• Orange extract – Adds a burst of citrus flavor to the frosting for that signature bliss taste.
• Milk or cream – Just a splash to make the frosting creamy and spreadable.

For the Garnish

• Dried cranberries, finely chopped – A festive topping that adds color, texture, and tangy flavor.
• White chocolate chips, melted – The sweet drizzle that takes these cookies to the next level.
• Orange zest, for sprinkling – A final sprinkle that adds brightness and a gorgeous holiday finish.

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, salt, 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 balls of dough onto a parchment paper-lined baking sheet, about 1″ apart.

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.

Store in a single layer in an airtight container in the refrigerator. When ready to serve, take them out and allow the cookies to come to room temperature.

Tips and 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. I use a regular 2 tablespoon-sized scoop.

Love Starbucks as much as I do? Check out these creative ideas and 20+ Starbucks Christmas Drinks!

So, what are you waiting for? Dust off your baking pan, heat up the oven, 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, and candy cane brownies too!

If you love this cranberry bliss cookie recipe, please give it a five-star rating by clicking the stars below! Help me share it on Facebook and Pinterest so that others can enjoy it too.

Cranberry Bliss Cookies Recipe (Starbucks Copycat)

These cranberry bliss cookies are loaded with white chocolate, orange zest, and creamy frosting — just like your favorite holiday coffee shop treat!

4 from 4 votes

Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Author: Heather Painchaud

Servings: 54 cookies

Print

Ingredients

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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
• ½ tsp baking soda
• 3 cups all-purpose flour
• 1 cup white chocolate chips
• ¾ cup dried cranberries chopped

For the Frosting

• 8 ounces cream cheese softened
• ¾ cup powdered sugar
• ½ tsp orange extract
• 1 Tbsp milk or cream

For Garnish

• ½ cup dried cranberries finely chopped
• ½ 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 separate bowl, sift together the flour, baking powder, salt, 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 2 tablespoon-sized balls of dough onto a parchment paper-lined baking sheet, about 1" apart.
• 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.
• Store in a single layer, in an airtight container in the fridge for up to 5 days.
• 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. I use a regular 2 tablespoon-sized scoop.

Hello, I’m Heather!

I'm an active mom of twin boys who is always looking for opportunities to inspire creativity through fun crafts, do-it-yourself projects and delicious recipes. This blog has been an integral part of supporting my little family and I am so grateful to have you become a part of our journey! Let's create together... Read more...