Name: Sweet Cranberry Bliss Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup brown sugar; 1/2 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 2 teaspoons orange zest; 2 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup dried cranberries, chopped; 1 cup white chocolate chips

Cozy up with a batch of Sweet Cranberry Bliss Cookies—a soft, buttery treat that brings together tart cranberries, creamy white chocolate, and the perfect hint of orange zest. These cookies are a twist on a holiday favorite, but they deserve to be enjoyed all year round. Every bite delivers a chewy center, a crisp edge, and a burst of flavor that feels like a warm hug.

Whether you’re planning a festive dessert platter or simply need a midday pick-me-up with your coffee, these cookies fit the moment. And the best part? They’re easier to make than you might think, with simple pantry ingredients and a quick chill time to keep things stress-free.

Why You’ll Love These Sweet Cranberry Bliss Cookies

They strike the perfect balance between sweet and tart.
The orange zest adds a bright, refreshing twist.
Ideal for gift-giving or cookie exchanges.
Freezer-friendly, so you can make them ahead of time.
They look just as stunning as they taste.

What Kind of Cranberries Should I Use?

Dried cranberries are key for this recipe. They’re chewy, sweet-tart, and won’t release moisture into your dough like fresh cranberries might. For best results, use chopped dried cranberries—they distribute more evenly throughout the cookie. You can also soak them in warm water or orange juice for 10 minutes beforehand to make them extra plump and flavorful.

Ingredients for the Sweet Cranberry Bliss Cookies

Each ingredient in this recipe brings its own unique touch. Here’s what makes these cookies so irresistible:

Unsalted Butter: Softened butter gives these cookies their rich, tender crumb and creamy flavor.
Brown Sugar & Granulated Sugar: A mix of both adds moisture and depth, with a slight caramel note from the brown sugar.
Eggs: They help bind everything together and give the cookies structure.
Vanilla Extract: Adds a warm, aromatic base.
Orange Zest: Brightens the entire cookie with citrusy freshness.
All-Purpose Flour: The base of your cookie dough, providing structure.
Baking Soda & Baking Powder: These create the perfect rise and chewy texture.
Salt: Just a touch to balance the sweetness.
Dried Cranberries: Bring in that tart punch and chewy contrast.
White Chocolate Chips: Creamy sweetness that pairs beautifully with the cranberries.

How To Make the Sweet Cranberry Bliss Cookies

Step 1: Cream the Butter and Sugars

Start by beating the softened butter with brown sugar and granulated sugar until light and fluffy—about 2-3 minutes. This step is essential for that soft, chewy texture.

Step 2: Add Eggs and Flavor

Mix in the eggs one at a time, followed by vanilla extract and freshly grated orange zest. Your kitchen will already start to smell amazing.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add this dry mixture into the wet ingredients and mix until just combined.

Step 4: Fold in the Goodies

Gently stir in the chopped dried cranberries and white chocolate chips. If your dough feels sticky, chill it in the fridge for 30 minutes for easier scooping.

Step 5: Scoop and Bake

Preheat your oven to 350°F (175°C). Scoop cookie dough onto a lined baking sheet, spacing them about 2 inches apart. Bake for 9-11 minutes or until edges are golden and centers are still slightly soft.

Step 6: Cool and Frost (Optional)

Let cookies cool completely. If you’d like a festive touch, drizzle with melted white chocolate and sprinkle extra cranberries on top.

How to Store and Serve These Cookies

These cookies are fantastic warm from the oven, but they also store beautifully. Once cooled, keep them in an airtight container for up to 5 days. They stay soft and flavorful. For longer storage, freeze them in layers with parchment paper between.

This recipe yields about 24 cookies, making it perfect for parties, cookie exchanges, or a week of sweet snacking.