These Cranberry Bliss Cookies are inspired by the popular holiday bar. They are packed with cranberries, white chocolate, citrus and a touch of ginger.
As cookie season approached this year, I was so excited with lots of ideas.
I had big plans for my favorite blogging events – The Sweetest Season Cookie Exchange and Food Blogger Love Cookie Exchange.
but as the saying goes – don’t make plans. Because neither one of those cookies came to fruition. (even though both are still in the works! – especially the one I’ve been trying to make for at least 2 years!)
Here’s a look at my ideas: (& there seems to be a thumbprint theme 🙂 )
– Red Velvet Thumbprint Cookies
– Ginger Thumbprint Cookies with Chocolate Ganache Filling
– Toasted Coconut Thumbprint Cookies
– Chai Spiced Cinnamon Roll Cookies
– Fudge Stripes
– Chocolate Cardamom Cookies
– . . .
In the end, I settled for these Cranberry Bliss Cookies for the Food Blogger Love Cookie Exchange (& Cranberry Brownies for The Sweetest Season Cookie Exchange.)
In return, I received delicious cookies from Hetal from Milk & Cardamom, Valentina – The Baking Fairy, and Sarah from Fantastical Sharing of Recipes. (Be sure to head to their blogs for delicious recipes! Or find everyone’s recipes here) Thanks for organizing this event Allison and Sarah!
These Cranberry Bliss Cookies are inspired by the popular Starbucks’ bar. These have lots of cranberries, white chocolate, citrus and a touch of ginger. I couldn’t resist adding a glaze and decorating with more cranberries – but really they would have been delicious without as well.
Do you have any cookie ideas for the holiday season?
Ingredients
- 2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp ground ginger
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup canola oil
- 1 tsp vanilla extract
- 1/3 cup freshly squeezed orange juice
- Zest of one lemon
- Zest of one orange
- 1/3 cup finely chopped cranberries
- 1/3 cup chopped white chocolate
- 1 cup powdered sugar
- 1 tbsp boiling water
- Zest of one orange
- Pinch of ground ginger
- Pinch of salt
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a medium bowl, combine flour, baking powder, baking soda, salt and ginger.
- In a large bowl, use a fork to combine brown sugar, sugar, canola oil and vanilla extract. Once combined, add orange juice. Fold in dry ingredients. If dough is too dry, add extra milk one tsp at a time until soft dough forms. Divide dough into 48 equal pieces, roll into balls, flatten with palm of hand.
- Bake for 10 min. Allow cookies to cool 5 min, then transfer to wire rack.
- In small bowl, combine zest, powdered sugar, salt and ginger. Add boiling water and mix until desired glaze consistency is reached.
- Spread over half of the cookie and sprinkle with dried cranberries, if desired. Allow to set at room temperature until firm.
Cranberry and white chocolate are such a good team. These cookies look festive and fabulous, Megan.
Luv em!