Just to add to the festive holiday appearance of these Cranberry Bliss Cookies, I add just a sprinkle of coarse sugar. I’ve doubled the ingredient amounts for the glaze. Let’s face it, sometimes I do go overboard, but I don’t think I did in this case~just saying.ĭown below in the recipe, I’ve written the amounts of the frosting ingredients as 1 1/2 times the original. Preheat the oven to 350 F and line an 8×8 baking pan with parchment paper lightly greased with coconut oil. Honestly, I don’t think I put more than an average amount of drizzle on each cookie. I guess I’ve sorta got a thing for frosting and tend to apply a fairly thick layer.Īlso, for my version I doubled the white chocolate drizzle. Pour in the melted butter and egg white and mix until a stiff and fairly sticky dough comes together. I found that, for me, I only had enough frosting and cranberries for 24-30 cookies. Preheat the oven to 350F/175C and stir together the flour, baking powder, cinnamon and both sugars in a medium-size bowl. The original recipe makes about 42-48 cookies, depending on how big you make them. Oh, and they’re just so dang cute as individual cookies. Really, these are Cranberry bliss bars done even better! They’re just like the original bars from Starbucks only they’re made as a single cookieĪll the elements you love, delicious cookie base, cream cheese frosting, lots of cranberries and, of course, the white chocolate drizzle.ĭid I mention that the chewy cookie part of these beauties is totally loaded with white chocolate chips and cranberries? So this year, while checking out the latest and greatest holiday recipes, I saw this recipe from Gimme Some Oven and absolutely had to try these Cranberry Bliss Cookies! Who can stop at just one when you have an entire pan freshly baked wrapped up in your fridge? Whisk together the almond flour, arrowroot starch, coconut sugar, salt, baking soda, mahlab (if using), and cranberries in a large bowl. Trust me, I deliver them to everyone the day they’re made so I don’t eat the entire batch myself. Line an 8 by 8-inch pan with 2 pieces of parchment paper so that it hangs over the sides. I make a copycat version of the bars every year around the holidays for family and friends.
I think my local Starbucks has paid their entire December rent directly from the profits they’ve made from my personal consumption of these bars. Store in the refrigerator until ready to serve.Who doesn’t love the original Cranberry Bliss Bars from Starbucks.Another 15 seconds stir until the chocolate is melted. Spread the frosting on the bars, sprinkle on the ¼ cup of cranberries, and drizzle on the ¼ cup melted white chocolate. Beat on medium high for 2 to 3 minutes until the mixture to be really light and fluffy. *To melt the chocolate, place in a microwave safe cup and heat 15 seconds stir. In a mixer, add the cream cheese, vanilla extract, ¾ of the melted white chocolate, 3 cups of powdered sugar, orange juice, orange zest.Add in ground ginger, baking powder, salt, and flour, mixing until just blended. Add in eggs, orange zest, and vanilla extract and beat until mixed well. Mix melted butter and brown sugar over medium speed with an electric mixer. Then, cut each square in half diagonally to create triangles. Line a 13x9 inch baking dish with parchment paper. When the chocolate sets, cut into 15 large squares or 5×3 cuts with the knife.The texture is like a chewy brownie, but the flavors include white chocolate, zesty orang. Drizzle with the melted white chocolate*. Youll find these bars at Starbucks during special holidays. Frost the bars and sprinkle with remaining cranberries.Spread the batter into a greased 11×16 (or similar size) pan. Add orange zest and fold in white chocolate chips and cranberries. In a large bowl, use an electric mixer to beat the cream cheese, powdered sugar, and vanilla until well-blended. Combine wet ingredients and gradually add the flour mixture, mixing until combined.Bake for about 10 to 14 minutes, until the edges are light brown and a toothpick inserted comes out clean.Spread the batter onto the baking pan using the back of a measuring cup to smooth evenly.Fold in the white chocolate chips and ⅓ cup of cranberries.If the batter looks more crumbly than smooth, if needed, add just a drop of water at a time, until it smooths out. Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended.In another bowl, whisk the sugars with the butter, egg whites, applesauce, and vanilla until light and fluffy.In a large bowl, combine the flour, baking soda, salt, and cinnamon and stir to blend.Lightly spray a 9×13-inch non-stick baking pan with cooking spray.
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