These White Chocolate Cranberry Kiss Cookies are enjoyed throughout the year but make an exceptional holiday cookie! They are similar in flavour to a popular coffee shops cranberry bliss bars and soon to become a family favourite!
White Chocolate Cranberry Kiss Cookies
Christmas is everywhere. Starbucks cranberry bliss bars are back. My kids won’t stop singing Christmas Carols. Neighbours have their Christmas lights up. We are 10 days away from Advent Calendars and bliss is in the air.
While they are fantastic during the holidays, they are also quite enjoyable any time of the year. My daughter will whip up a batch when she has a craving and who are we to judge?!
A Favourite Holiday Treat
If you have never tried a cranberry bliss bar from a popular coffee company, consider yourself lucky. They are addicting. So addicting in fact you might find yourself returning regularly for this treat as you can’t stop thinking about them.
This is why I decided to make a cookie using the flavours. Many people will try to copy the bar recipe but I’m doing cookies instead.
Once I created the cookie I needed a unique name, not the typical cranberry bliss bar cookies, but something different. So I put it out there as a challenge to my followers and White Chocolate Cranberry Kiss Cookies was the winner.
Why Canola Oil
For those that didn’t catch my Pumpkin Cookie post, I was trying to win a trip to a food blogging conference next spring hosted by the Food Bloggers of Canada. It was easy to make the pumpkin cookies with canola oil inspiring me to try these cookies with canola oil.
If you love holiday cookies as much as we do, check out some of the other popular ones in this blog.
Holiday Cookie Recipes:
- Merry Cherry Icebox Cookies
- Candy Cane Cookies
- Cinnamon Chocolate Thumbprint Cookies
- Pecan & Cranberry Biscotti
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker
- 1/2 cup brown sugar packed
- 1/2 cup white sugar
- 3/4 cup canola oil
- 2 eggs
- 2 tsp vanilla
- 3 cups all purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 3/4 cup white chocolate wafers chopped
- 3/4 cup dried cranberries
- 4 oz cream cheese half a block, softened
- 2 cups icing sugar
- 1 tsp vanilla
- 4 tsp fresh lemon juice
- 1/2 cup dried cranberries chopped
- Preheat oven to 325 degrees.
- In a bowl in this order add sugar(s), canola oil, eggs and vanilla. Whisk really well until combined.
- Next add your flour, baking soda and salt. Stir until everything is combined.
- Finally dump in your chopped white chocolate and 3/4 cup cranberries. Mix one more time.
- I take about 1 tbsp of cookie dough and roll it in my hands to roughly form a ball. I then put it on a parchment lined baking sheet and press down just a little with my fingers flattening it. It puffs a little when cooking so leave at least 1 inch between cookies.
- Bake for 4 minutes, then turn and rotate cookie sheets in oven. Bake for another 4-6 minutes (watching carefully) or until cookies are lightly browned on the bottom.
- Let rest in pan for a few minutes then transfer to wire racks and let cool completely before icing with your glaze (below).
- Once you've glazed all your cookies sprinkle with chopped cranberries.
Bacon: I pulled some of the dough aside and mixed in 3 cooked/chopped pieces of bacon. It works nicely in the cookie although you only taste the bacon when you bite into a chunk of bacon in the cookie. It becomes a little bit of salty goodness and is a nice surprise. Since it didn't make or break the cookie I probably wouldn't use bacon again but it's nice to know it works!