These little bites of joy are inspired by the Starbucks Cranberry Bliss Bars! The perfect 2-bite size, these blondie-style cookies are loaded with orange zest, dried cranberries, white chocolate chips and cream cheese frosting!

Side view of a cranberry, orange, and white chocolate cookies based on the Starbucks bliss bar.

Starbucks-Inspired Cranberry Cookies

Last year, I tasted the majesty of Starbucks Cranberry Bliss Bars and I instantly knew why they were so popular. The marriage of white chocolate, orange, and cranberry is just IT. But they’re only available seasonally, which is a crying shame. So, I did what I do, and made a copycat. And then I made it into a giant cookie. And then I made it into a mini cookie (this one). Because this flavorway deserves all of the avenues into your tummy.

A chewy blondie cookie cut in half to reveal orange zest, craisins, and white chocolate chips.

Ingredients

*Find instructions and exact quantities in the recipe card at the bottom of the post.

Salted butter, softened – I use salted butter! You can substitute with unsalted butter and add an extra pinch of salt to the dough, if preferred.
Brown sugar
Granulated sugar
Orange zest – This works SO well with the white chocolate and cranberries in these bars.
Egg
Vanilla extract – The vanilla will bring out all of the other flavors in this delicious bar!
All-purpose flour
Baking soda
Baking powder
Salt
Ginger – Ginger adds a subtle warmth to the bars! You could swap for cinnamon, but Starbucks says to use Ginger, so we use Ginger.
White chocolate chips – I’m begging you to use high quality chocolate here. I like to use Ghirardelli white chocolate chips. You can even chop up a white chocolate bar!
Dried cranberries (craisins)

Frosting + Toppings

Cream cheese, softened – You’ll want this room temperature.
Salted butter, softened – Again, I used salted butter but unsalted also works!
Powdered sugar
Orange zest
Dried cranberries (craisins), chopped
White chocolate chips, melted – Melt in the microwave in 30 second increments, stirring in between until smooth.

Aerial view of bite sized cranberry bliss cookies on the counter.

How to Make Mini Starbucks Bliss Cookies

Preheat the oven to 350° F (180°C). Line a baking sheet with either parchment paper or a silicone baking mat. Set aside.
In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, brown sugar, granulated sugar, and orange zest until light in color and fluffy in texture.
Scrape the sides of the bowl and add in the egg, and vanilla extract. Mix until well combined.
Add the flour, baking soda, baking powder, salt, and ginger. Mix until a soft dough forms.
Add the dried cranberries and white chocolate chips and mix until distributed throughout the dough.
Portion out the cookie dough using a #40 cookie scoop (1 ½ Tbsp) and arrange on your prepared baking sheet. Flatten the cookie dough slightly prior to baking.
Bake at 350° F for 9-11 minutes until no longer glossy on top.
Allow the cookies to cool on the pan.
While the cookies are cooling, make the frosting by combining the cream cheese and butter until smooth.
Add the powdered sugar 1/2 cup at a time, mixing until a smooth, spreadable frosting is achieved.
Once the cookies are cool, place frosting into a piping bag. Pipe swirls of frosting onto each cookie and top with a few dried cranberries and sprinkling of zest.
Drizzle with melted white chocolate and serve!
Store in an airtight container either in the fridge or on the counter. Best enjoyed within 3 days.

Starbucks style mini cranberry bliss cookies next to oranges.

How should I store Mini Cranberry Bliss Cookies

Once these cookies are cooled completely, store in an airtight container in either the fridge or on the counter. These are best enjoyed within 3 days.

Can Starbucks Cookies be frozen?

You betcha they can! I would place all assembled and cool cookies onto a cookie sheet. Place the entire cookie sheet into the freezer and ‘flash freeze’ until they start to harden slightly and frosting is set. Move the cookies to a ziptop bag or airtight container, with parchment between layers of cookies. Freeze for up to 3 months!

Karli’s Kitchen Faves

Here are a few of my favorite kitchen tools that I used to make this recipe!

Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. A Hand Mixer or a bowl + spoon will also work!
Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
Piping bag – These are disposable, meaning you do not have to clean them ha. They are durable and won’t burst and leak your frosting.
Piping tips – This is a set of my 4 favorite piping tips.
Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. For these cookies, I used a #40 scoop.

A bite-sized cookie version of Starbucks' cranberry bliss bars.

Starbucks Copycats

Mini cranberry, orange white chocolate cookies frosted with cream cheese frosting to mimi starbucks bliss bars.

Mini Cranberry Bliss Cookies

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Print Pin Rate

Prep Time: 30

Cook Time: 9

Servings: small cookies

Calories: 150kcal

Ingredients

3/4 cup (167g) salted butter, softened
3/4 cup (185g) brown sugar
1/4 cup (58g) granulated sugar
1 tsp orange zest
1 egg
1/2 Tbsp vanilla extract
2 1/4 cups (342g) all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ginger
1/2 cup (100g) white chocolate chips
1/2 cup (65g) dried cranberries (craisins)

Cream Cheese Frosting

4 oz softened cream cheese
2 Tbsp salted butter, softened
2 cups (214g) powdered sugar
1/2 tsp orange zest
1/2 cup (65g) dried cranberries (craisins), chopped
1/4 cup (50g) white chocolate chips, melted

Instructions

Preheat the oven to 350° F (180°C). Line a baking sheet with either parchment paper or a silicone baking mat. Set aside.
In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, brown sugar, granulated sugar, and orange zest until light in color and fluffy in texture.
3/4 cup (167g) salted butter, softened, 3/4 cup (185g) brown sugar, 1/4 cup (58g) granulated sugar, 1 tsp orange zest
Scrape the sides of the bowl and add in the egg, and vanilla extract. Mix until well combined.
1 egg, 1/2 Tbsp vanilla extract
Add the flour, baking soda, baking powder, salt, and ginger. Mix until a soft dough forms.
2 1/4 cups (342g) all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1/4 tsp ginger
Add the dried cranberries and white chocolate chips and mix until distributed throughout the dough.
1/2 cup (65g) dried cranberries (craisins), 1/2 cup (100g) white chocolate chips
Portion out the cookie dough using a #40 cookie scoop (1 ½ Tbsp) and arrange on your prepared baking sheet. Flatten the cookie dough slightly prior to baking.
Bake at 350° F for 9-11 minutes until no longer glossy on top. Allow the cookies to cool on the pan.
While the cookies are cooling, make the frosting by combining the cream cheese and butter until smooth.
4 oz softened cream cheese, 2 Tbsp salted butter, softened
Add the powdered sugar 1/2 cup at a time, mixing until a smooth, spreadable frosting is achieved.
2 cups (214g) powdered sugar
Once the cookies are cool, place frosting into a piping bag. Pipe swirls of frosting onto each cookie and top with a few dried cranberries and sprinkling of zest.
1/2 tsp orange zest, 1/2 cup (65g) dried cranberries (craisins), chopped
Drizzle with melted white chocolate and serve!
1/4 cup (50g) white chocolate chips, melted
Store in an airtight container either in the fridge or on the counter. Best enjoyed within 3 days.