These Cranberry Bliss Cookies are the ultimate holiday dessert! They are a true-to-taste copycat of the popular Starbucks treat, and are easy to make right at home!

For more Christmas Cookie Recipes, be sure to check out my Gingerbread Man Cookies, Molasses Crinkles Cookies, and Pecan Chocolate Chip Cookies.

cookies with cranberries and icing on parchment paper

Boy do I have a treat for y’all today! Allow me to Introduce you to these delicious Cranberry Bliss Cookies.

If you’ve ever had a Cranberry Bliss Bar from Starbucks during the holiday season, then you know just how amazing they are. I have my own recipe for the bars and I am super proud of it because it tastes JUST like the original! Many comments say it’s even better!

I was thinking the other day how awesome it would be to have a cookie version of those super popular bars, so I decided to try my hand with a couple of different cookie recipes and combine them with the one I have for my Starbucks Cranberry Bliss Bars.

And that’s how these delicious and festive Cranberry Bliss Cookies were born.

cookies with cranberries and icing on a plate

I think these paired with some Chewy Chocolate Chip Cookies or Andes Mint Cookies would be perfect for holiday gift-giving, cookie swaps, Christmas parties, or just as a fun snack or treat to put you in a festive mood! They didn’t last long at my house, and I bet it will be the same for yours!

A key ingredient for these cookies (and one I don’t recommend leaving out) is the orange extract. If you want to learn how to make orange extract at home, it’s pretty simple and only requires two ingredients. It would also make a nice gift to go along with a tin of these cookies for the holidays!

Ingredients for Cranberry Bliss Cookies

  • Butter – I recommend using unsalted stick butter to make your cranberry bliss cookies.
  • Sugar – granulated white sugar is the only sugar you need.
  • Eggs – you will use 2 large eggs for this recipe.
  • Vanilla extract – Use a good quality vanilla extract or Vanilla Bean paste!
  • Orange extract – don’t leave this out! It gives the cookies that true Cranberry Bliss Bar Flavor!
  • Baking powder – acts as the leavening agent to help your cookies rise and give them shape.
  • Salt – helps balance the sweetness of the cookies.
  • Ground Ginger – this adds a warm spice to the cookies.
  • Flour – plain all purpose flour is all you need.
  • Chocolate chips – Use good quality white chocolate chips. I recommend Ghirardelli brand for the best flavor. Plus it melts nicely.
  • Cranberries – dried, sweetened cranberries like Craisins is what you will want to use.
A close up of cookies topped with cranberries and drizzled icing

Tips and Notes

  • The dried cranberries can easily be replaced with any other dried fruit, like raisins, dried blueberries, or dried strawberries.
  • Add some chopped nuts like macadamia nuts or pecans for some crunch.
  • Line the sheet pan with parchment paper. This will help prevent the cookies from burning on the bottom and sticking to the pan. It also makes clean up much easier. 
  • Use a cookie scoop to help scoop out the dough. When you use a cookie scoop, all the cookies will be the same size, so they will bake evenly.
cookies with cranberries and icing on parchment paper

More Great Holiday Desserts

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

cookies with cranberries and icing on parchment paper
4.99 from 55 ratings

Recipe: Cranberry Bliss Cookies {Starbucks Copycat Recipe}

Yield: 34 cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
These Cranberry Bliss Cookies are the ultimate holiday dessert! They are a true-to-taste copycat of the popular Starbucks treat, and are easy to make right at home!
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Ingredients

Cookies:

  • 1 cup unsalted butter, (2 sticks)
  • 2 cups white granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange extract
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 3 cups all purpose flour
  • 1 cup white chocolate chips
  • 3/4 cup sweetened, dried cranberries, chopped, (I use Craisins)

Topping:

  • 1/2 cup sweetened, dried cranberries, finely chopped, (I use Craisins)
  • 1/2 cup white chocolate chips,, melted

Instructions
 

  • Preheat oven to 350 degrees. Line cookie sheets with parchment paper or silicone baking mats and set aside.
  •  In a large bowl, beat butter and sugar with an electric mixer until creamy. Add eggs, vanilla extract, and orange extract; beat until smooth.
  • In a medium sized bowl, whisk together the baking powder, salt, ground ginger and flour. Gradually add dry mixture to the butter mixture and beat over medium speed until fully incorporated.
  • Pour 1 cup of white chocolate chips and 3/4 cup chopped dried cranberries into the batter and stir with a spoon, or use your electric mixer to stir them in over low speed.
  • Form cookies into small balls about 2 Tablespoons each and and bake in the preheated oven until set, about 10-13 minutes.
  • Remove from oven and cool slightly. Transfer cookies to a wire rack to cool completely before topping. 
  • To top the cookies, melt the white chocolate in the microwave according to package directions. Drizzle the white chocolate over the top of each cookie with a fork. I dip my fork into the chocolate then shake it gently over the top of the cookies to create little streaks. Immediately sprinkle the finely chopped dried cranberries over the wet chocolate, then drizzle another layer of chocolate over the top to help hold the cranberries in place.
  • Allow chocolate to dry, then store cookies in an airtight container. Enjoy!

Notes

  • The dried cranberries can easily be replaced with any other dried fruit, like raisins, dried blueberries, or dried strawberries.
  • Add some chopped nuts like macadamia nuts or pecans for some crunch.
  • Line the sheet pan with parchment paper. This will help prevent the cookies from burning on the bottom and sticking to the pan. It also makes clean up much easier. 
  • Use a cookie scoop to help scoop out the dough. When you use a cookie scoop, all the cookies will be the same size, so they will bake evenly.
Cuisine: American
Course: Dessert
Author: Ashlyn Edwards | Belle of the Kitchen
Calories: 208kcal, Carbohydrates: 30g, Protein: 2g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 26mg, Sodium: 82mg, Potassium: 60mg, Sugar: 20g, Vitamin A: 185IU, Vitamin C: 0.1mg, Calcium: 31mg, Iron: 0.6mg
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.