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–+ servings
Close-up of cookies topped with white icing and sprinkled with dried cranberries and orange zest, arranged on parchment paper.

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
Cook Time: 12 minutes
Author: Heather Painchaud
Servings: 54 cookies
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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
  • 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.