Cranberry Bliss Cookies
For the Cookies:
3 cups flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
2 tsp. vanilla extract
1 cup white chocolate chips
1 cup dried cranberries
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
2 tsp. vanilla extract
1 cup white chocolate chips
1 cup dried cranberries
For the Frosting:
1 (8 oz.) bar cream cheese, room temperature
1/2 cup white chocolate chips, melted in the microwave
1 tsp. vanilla extract
2 cups powdered sugar
1 (8 oz.) bar cream cheese, room temperature
1/2 cup white chocolate chips, melted in the microwave
1 tsp. vanilla extract
2 cups powdered sugar
For the Topping:
1 cup dried cranberries, roughly chopped
1/4 cup white chocolate chips, melted in the microwave
1 cup dried cranberries, roughly chopped
1/4 cup white chocolate chips, melted in the microwave
Preheat oven to 350 degrees F.
In a separate bowl, whisk together flour, baking soda and salt until well-blended. Set aside.
Using
an an electric mixer on medium-high speed, beat the butter and sugars
together until light and fluffy, about 2 minutes. Add in the eggs one at
a time, beating in between to incorporate. Then reduce the speed to
low, and slowly add in the dry ingredients. Increase the speed to
medium, and continue beating until well-combined. Fold in the white
chocolate chips and cranberries, and mix until just-combined. (Do not
overmix.)
Cover
and refrigerate dough for at least 1 hour. Then place dough by rounded
tablespoon-fulls onto a baking sheet. Bake for 10-12 minutes, or
until the cookies are lightly golden around the edge. Transfer the cookies to a cooling rack until cool. Wait until cookies reach room
temperature before adding frosting and toppings.
Using
an electric mixer on medium speed, beat together the cream cheese and
melted white chocolate until combined. Add in the vanilla and mix
until combined. Then reduce speed to low and add the powdered sugar. Mix
until incorporated and smooth. Spread
the frosting on the cooled cookies. Then immediately sprinkle the
frosted cookies with the chopped dried cranberries and use a fork to
drizzle on the topping, swishing it back and forth over the cookies. Store in the fridge.
These cookies were very delicious and a different kind of alternative of the Cranberry Bliss Bars. Next I want to try to make the actual bars, as I've never made them before.
Have a wonderful day!!
1 comment:
look super yummy, I've been wanting a recipe for these!
Post a Comment