Cranberry Bliss Cookies
This post may contain affiliate links. Please read our disclosure policy.
If you love Cranberry Bliss Bars, you’re going to LOVE these Cranberry Bliss Cookies! They’re soft, chewy, and full of cozy holiday flavor, with a sweet and tangy frosting that makes every bite feel extra special. Think of them as a fun, cookie-sized version of the classic holiday treat!
These cookies are perfect for holiday cookie exchanges, Christmas parties, or adding to your baking list when you want something a little different from the usual chocolate chip or sugar cookies. I love that you can make the dough ahead of time, and the frosting and pretty little toppings make them look bakery-worthy without a ton of extra effort.
And if you have extra cranberries on hand, be sure to also try my Cranberry Orange Shortbread Cookies, Chewy Pistachio Cranberry Cookies, Cranberry White Chocolate Chip Cookies, Holiday White Chocolate Cranberry Cookies, or Fresh Cranberry Bars with Oat Crumble Topping.
Table Talk with Tawnie
When thinking up my holiday cookies for 2026, I knew right away this cookie had to make the list! Just like the cranberry bliss bars from Starbucks…but in cookie form. You just can’t go wrong with this flavor!
- All-purpose flour: All-purpose flour is the only flour I’ve tested this cookie recipe with. As always, it’s very important to make sure you’re using the spoon and level method to measure your flour when baking (you can also use a kitchen scale to weigh your ingredients). Too much flour can result in drier, harder cookies, which you definitely don’t want with these!
- Unsalted Butter: Make sure the butter is at room temperature for easier creaming with sugar, which helps create a tender and chewy texture. If you forgot to pull your butter out in time, check out this post on How To Soften Butter Fast (6 ways!).
- Eggs and egg yolk: Adding an extra egg yolk helps create a richer, chewier cookie. You can save the egg white for breakfast the next day! Also, make sure your eggs are at room temperature so they will mix more easily with the rest of the wet ingredients.
- Dried cranberries: Add little bursts of tart, chewy sweetness throughout the cookies. They’re the perfect complement to the rich white chocolate and sweet frosting.
- White chocolate: Brings a sweet, creamy flavor with a hint of vanilla that pairs beautifully with the cranberries. Use good-quality white chocolate chips (or chopped white chocolate) for the best flavor and texture!
- Orange zest: Adds a bright, fresh citrus flavor that takes these cookies to the next level. It balances the sweetness of the white chocolate and brings out the tartness of the cranberries.
- Cream cheese: The star of the tangy, creamy frosting! Make sure your cream cheese is softened to room temperature so it blends smoothly and creates a silky frosting without lumps.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Mix wet ingredients
Cream the butter, sugars, and orange zest until light and fluffy. Then add the rest of the wet ingredients and mix until combined.
Whisk dry ingredients
In a separate bowl, whisk together the dry ingredients.
Make the dough
Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the white chocolate and chopped cranberries, then chill the dough for ~30 minutes.
Scoop and bake
Scoop the dough and bake for 10-12 minutes. Then let the cookies completely before frosting.
Decorate & enjoy!
Make the frosting, then spread it onto each cooled cookie. Sprinkle with chopped dried cranberries and drizzle with melted white chocolate. Allow the chocolate to set, then ENJOY!
Expert Tips
- Use room temperature ingredients: Make sure your butter, eggs, and cream cheese are softened to room temperature. This helps everything incorporate evenly and creates a smooth, creamy cookie dough and frosting.
- Don’t rush creaming the butter and sugar: This step is important for getting soft, chewy cookies with the perfect texture! Beat the softened butter, sugars, and orange zest together for 2–3 minutes, until the mixture looks light, fluffy, and slightly pale. Properly creaming incorporates air into the dough, which helps create a tender cookie. If you need a refresher, check out my post on How To Cream Butter and Sugar for a step-by-step guide and all my tips and tricks!
- Don’t skip chilling the dough: Letting the dough chill for 30 minutes helps prevent the cookies from spreading too much in the oven and gives them a thicker, chewier texture.
- Don’t overbake: The cookies should look slightly underdone in the centers when you pull them out of the oven. The edges should be set, but the centers will continue to bake as they cool on the baking sheet.
- 🍊Use fresh orange zest: Fresh zest makes such a difference! It adds a bright citrus flavor to both the cookie dough and frosting that really makes the cranberry and white chocolate flavors pop.
- Chop the cranberries: Roughly chopping the dried cranberries helps distribute them more evenly throughout the dough and makes the cookies easier to scoop and bite into.
- Let the cookies cool completely: Make sure the cookies are completely cooled before adding the cream cheese frosting. Otherwise, the frosting will melt right off!
The Holiday Cookie Series is back for the 2026 holiday season and full of festive, delicious ideas! From brown butter toffee chocolate chip cookies, Reese’s stuffed crinkle cookies, white chocolate dipped brown butter cookies, and more, there’s something for everyone to enjoy!
Variations / Substitutions
- Try different spices: The ginger and cinnamon add a subtle warmth, but you can adjust them to your liking or add a tiny pinch of nutmeg.
- Make them mini: Use a smaller cookie scoop to make bite-sized cookies. Just keep an eye on the baking time since smaller cookies will bake faster.
- Skip the frosting: These cookies are delicious on their own if you want a simpler cookie! You can also drizzle them with white chocolate and sprinkle them with dried cranberries without making the cream cheese frosting.
- Add nuts: Finely chopped pecans or pistachios would be a fun addition for a little extra crunch.
Storage / Freezing
- Store: Because of the cream cheese frosting, store the decorated cookies in an airtight container in the refrigerator for up to 5 days.
- Freezing unfrosted cookies: Baked, unfrosted cookies can be frozen in an airtight container or freezer-safe bag for up to 3 months. Thaw at room temperature, then prepare the frosting and decorate before serving.
- Freezing cookie dough: Scoop the cookie dough into balls and freeze on a parchment-lined baking sheet until solid. Transfer to a freezer-safe bag and freeze for up to 3 months. Bake from frozen, adding an extra minute or two to the baking time as needed.
shop this post
Buy Now → 
Buy Now → 
Buy Now → 
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Ingredients
- 1 cup unsalted butter (softened)
- 1¼ cups light brown sugar (packed)
- 1/4 cup granulated sugar
- 1 tsp. fresh orange zest
- 1 large egg + 1 egg yolk (room temperature)
- 2 tsp. vanilla extract or vanilla bean paste
- 1 Tbsp. whole milk
- 2¾ cups all-purpose flour (spooned and leveled)
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. fine salt
- 1/4 tsp. ground ginger
- 1/8 tsp. ground cinnamon
- 3/4 cup white chocolate chips or chopped white chocolate
- 3/4 cup dried cranberries (roughly chopped)
Orange cream cheese frosting
- 4 oz. full-fat brick-style cream cheese (softened)
- 3 Tbsp. unsalted butter (softened)
- 1¼ cups powdered sugar (sifted)
- 1/2 tsp. vanilla extract
- 1 tsp. fresh orange zest
- Pinch of salt
For decorating
- 1/3 cup dried cranberries (finely chopped)
- 1/3 cup white chocolate chips (melted)
- Extra orange zest
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prepare the oven: Preheat to 350°F. Line a few baking sheets with parchment paper.
- Cream butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, granulated sugar, and zest for 2-3 minutes until light and fluffy. Start Timer1 cup unsalted butter, 1¼ cups light brown sugar, 1/4 cup granulated sugar, 1 tsp. fresh orange zest
- Add wet ingredients: Mix in the egg, egg yolk, vanilla, and milk until combined. Scrape down the sides of the bowl.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, ground ginger, and cinnamon.2¾ cups all-purpose flour, 1 tsp. baking soda, 1/2 tsp. baking powder, 1/2 tsp. fine salt, 1/4 tsp. ground ginger, 1/8 tsp. ground cinnamon
- Make the dough: Gradually mix the dry ingredients into the wet ingredients on low speed until just combined. Fold in the white chocolate and chopped cranberries.3/4 cup white chocolate chips or chopped white chocolate, 3/4 cup dried cranberries
- Chill: Chill the dough for ~30 minutes. Start Timer
- Scoop: Portion the dough into approximately 2½ Tbsp. balls. Place on prepared baking sheets about 2 inches apart.
- Bake: Bake for approximately 10-12 minutes Start Timer, until the edges are set and the centers still look slightly soft. Avoid overbaking. Let cool on the baking sheet for 10 minutes Start Timer, then transfer to a wire rack to cool completely.
- Make frosting: Beat cream cheese and butter until smooth and creamy. Add powdered sugar, vanilla, orange zest, and salt. Beat until smooth and fluffy.4 oz. full-fat brick-style cream cheese, 3 Tbsp. unsalted butter, 1¼ cups powdered sugar, 1/2 tsp. vanilla extract, 1 tsp. fresh orange zest, Pinch of salt
- Decorate: Spread or pipe frosting onto each cooled cookie. Sprinkle with chopped dried cranberries and drizzle with melted white chocolate. Allow the chocolate to set before serving. ENJOY!1/3 cup dried cranberries, 1/3 cup white chocolate chips, Extra orange zest
Notes
- Use fresh orange zest: Fresh zest makes such a difference! It adds a bright citrus flavor to both the cookie dough and frosting that really makes the cranberry and white chocolate flavors pop.
- Chop the cranberries: Roughly chopping the dried cranberries helps distribute them more evenly throughout the dough and makes the cookies easier to scoop and bite into.
- Store: Because of the cream cheese frosting, store the decorated cookies in an airtight container in the refrigerator for up to 5 days.
- Freezing unfrosted cookies: Baked, unfrosted cookies can be frozen in an airtight container or freezer-safe bag for up to 3 months. Thaw at room temperature, then prepare the frosting and decorate before serving.
- Freezing cookie dough: Scoop the cookie dough into balls and freeze on a parchment-lined baking sheet until solid. Transfer to a freezer-safe bag and freeze for up to 3 months. Bake from frozen, adding an extra minute or two to the baking time as needed.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photos by Megan McKeehan of The Broke Girl Table
