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white chocolate cranberry kiss cookies
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5 from 4 votes

White Chocolate Cranberry Kiss Cookies

Course: baking, cookies, desserts, Snack
Servings: 48


  • 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.


Glaze: Combine cream cheese, icing sugar, lemon juice and vanilla in bowl. Blend until smooth.
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!