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Sweet Cranberry Bliss Cookies

Sweet Cranberry Bliss Cookies are the perfect blend of tart and sweet, featuring juicy dried cranberries and creamy white chocolate, ideal for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour A essential base that gives the cookies structure and stability.
  • 1 teaspoon baking soda The leavening agent that helps them rise perfectly.
  • 1/2 teaspoon salt Enhances sweetness and balances flavors.
Wet Ingredients
  • 1 cup butter, softened Provides a rich, creamy texture.
  • 1 cup brown sugar Adds a deep, molasses-like sweetness.
  • 1/2 cup granulated sugar For a lighter sweetness.
  • 1 teaspoon vanilla extract Infuses the cookies with a warm aroma.
  • 1 large egg Binds the ingredients together and adds moisture.
Mix-Ins
  • 1 1/2 cups dried cranberries Offers a sweet tartness that’s simply irresistible.
  • 1 cup white chocolate chips Creamy bits of decadent sweetness that enhance the overall flavor.
Frosting
  • 1/2 cup white chocolate frosting Drizzle on top to elevate the treat.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, and salt.
  3. In another bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  4. Beat in the vanilla extract and the large egg until well combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Gently fold in the dried cranberries and white chocolate chips.
  7. Using a tablespoon, scoop out the dough and place it on the prepared baking sheet, spacing them about 2 inches apart.
Baking
  1. Bake the cookies in the preheated oven for about 10-12 minutes or until the edges are lightly golden.
  2. Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Finishing Touch
  1. Once cooled, drizzle the white chocolate frosting over the tops of the cookies.

Notes

For thicker cookies, chill the dough for about 30 minutes before scooping. Feel free to add chopped nuts for an extra crunch. Store in an airtight container for up to one week.