Every year at Christmas, Starbucks brings out their Cranberry Bliss Bars. They are a cookie bar with white chocolate, cranberries, a hint of orange and a cream cheese frosting. They really are blissful! I used to look forward to this festive treat, but several years ago I realized that I could make a gluten free version at home. All of this has evolved into my gluten free Cranberry Bliss Cookie recipe.
I started with my classic gluten free frosted sugar cookie recipe and added a few extras to the dough like chopped dried cranberries, orange zest, almond extract and mini white chocolate chips. To top it off, I made a wonderful cream cheese frosting, a few more dried cranberries and a drizzle of melted white chocolate. This cookie is as beautiful as it is delicious and is perfect any time of year, but especially for the holidays.
These cookies are perfect for giving as a gift. I would use these boxes and tie with ribbon. I love to give baked goods away during the holidays and try to keep a stash of food packaging supplies on hand to make it easier to wrap something up and send it on it’s way.
Gluten Free Cranberry Bliss Cookie Recipe
Ingredients
- 1 cup Salted Butter (softened)
- 1 cup Granulated Sugar
- 1/2 cup Powdered Sugar
- 1 Egg
- 2 teaspoons Vanilla Extract
- 1 teaspoon Almond Extract
- 2 tablespoons Shortening (melted)
- 2 teaspoons of Orange Zest
- 2.5 cups Gluten Free Measure for Measure Flour Mix
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1/2 cup Dried Cranberries (coarsely chopped)
- 1/2 cup Mini White Chocolate Chips
- FROSTING
- 2 ounces Cream Cheese
- 1 1/5 teaspoon Salted Butter
- 2 1/2 cups of Powdered Sugar
- pinch of Salt
- 1/2 teaspoon Vanilla Extract
- 3 tablespoons Milk
- 1/4 cup Mini White Chocolate Chips (melted)
- DRIZZLE
- 1/2 cup Mini White Chocolate Chips
- 1 tablespoon Shortening
Directions
- In a mixer, mix softened butter and both sugars over medium speed until light and fluffy.
- Add egg, vanilla extract and almond extract, melted shortening and orange zest. Scrape bowl and mix until blended.
- In a separate bowl, whisk together gluten free flour, baking powder and salt.
- Add flour mixture to mixer and mix until just combined. Slowly mix in cranberries and white chocolate chips.
- Pop cookie dough into fridge for 30 minutes to chill.
- heat oven to 325 degrees.
- On a baking sheet lined with parchment paper or silpat, scoop cookie dough and roll to form perfect balls. Using a small drinking glass dipped in sugar, carefully press down on top of the cookie dough to flatten.
- bake for 18-22 minutes. Just until done but still light in color.
- Let cookies cool
- FROSTING:
Soften butter and cream cheese, blend together. Add vanilla. Melt white chocolate chips, this ingredient can scorch easily, if microwaving, heat for 10 seconds at a time until it’s melted. Add to butter mixture. Whisk in powdered sugar and salt. Add milk and whisk until smooth. - TO DECORATE:
While the frosting is still wet, sprinkle more chopped dried cranberries onto cookie tops. In a small ziplock bag, place 1/2 cup of White Chocolate Chips and 1 tablespoon of shortening (or butter). Melt in microwave in 15 second increments. When completely smooth, smoosh the mixture to one side of the bag and snip the corner. Now you can easily drizzle the melted white chocolate over each cookie.
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