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.

How to Make Mini Starbucks Bliss Cookies

1. Preheat the oven to 350° F (180°C). Line a baking sheet with either parchment paper or a silicone baking mat. Set aside.
2. 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. Scrape the sides of the bowl and add in the egg, and vanilla extract. Mix until well combined.
4. Add the flour, baking soda, baking powder, salt, and ginger. Mix until a soft dough forms.
5. Add the dried cranberries and white chocolate chips and mix until distributed throughout the dough.
6. 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.
7. Bake at 350° F for 9-11 minutes until no longer glossy on top.
8. Allow the cookies to cool on the pan.
9. While the cookies are cooling, make the frosting by combining the cream cheese and butter until smooth.
10. Add the powdered sugar 1/2 cup at a time, mixing until a smooth, spreadable frosting is achieved.
11. 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.
12. Drizzle with melted white chocolate and serve!
13. Store in an airtight container either in the fridge or on the counter. Best enjoyed within 3 days.

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.

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

• Salted butter, softened – I always, always use salted butter. If you don’t have any on hand, you can use unsalted and add an extra pinch of salt to the dough. 
• Margarine, softened (80% vegetable oil) – You can use all butter if needed, just know that the cookies won’t have that buttery crisp finish.
• Granulated sugar
• Egg 
• Light corn syrup – Corn syrup will give the cookie a chewy texture. You can omit the corn syrup, if needed, just note that the cookies won’t spread quite as much and they won’t be as chewy.
• Orange extract – This gives these cookies some of the best orange-y flavor! I used my Orange flavoring to make sure it didn’t taste artificial. 
• All-purpose flour
• Baking soda 
• Salt

Orange Zest Filling:

• Orange zest (about 2 oranges)
• Butter, partially melted 
• Brown sugar
• Granulated sugar
• Ground cinnamon
• All-purpose flour – The flour will thicken the orange filling just a bit so it doesn’t totally melt out while baking.

Glaze:

• Butter, softened 
• Vegetable shortening – This will help the icing to crust and harden slightly. 
• Powdered sugar
• Orange juice – I used the fresh juice from the orange I zested.

How to Make Orange Roll Cookies

Orange Zest Filling

1. Preheat the oven to 350° F (180°C). Line two baking sheets with either parchment paper or a silicone baking mat. Set aside.
2. Make the Orange Zest Filling by adding the brown sugar, granulated sugar and orange zest to a bowl and rub together with your fingers for a minute or two. This will wake up the zest a little and get that flavor activated.
3. Add in the partially melted butter, flour and cinnamon. Mix until combined.
4. Spread on a parchment lined baking sheet about 1/4″ thick. Freeze while you make the dough.

Cookie Dough + Baking

1. In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, margarine and granulated sugar until light in color and fluffy in texture. This will take about 2 minutes. 
2. Scrape the sides of the bowl and add in the egg, corn syrup and orange extract. Mix until well combined.
3. Add the flour, baking soda and salt. Mix until a soft dough forms.
4. Remove the orange zest filling from the freezer and chop into 1/4-1/2 inch squares.
5. Add the frozen filling to the mixer and pulse the mixer just a few times to distribute the pieces in the dough. Do not mix so much that everything is completely combined, we want there to be swirls and chunks of filling.
6. Portion out the cookie dough using a cookie scoop for uniform sized cookies. For small cookies, use 1 1/2 Tbsp of dough (#40 scoop) for large cookies, use 3 Tbsp of dough (#24 scoop).
7. Bake at 350°F until the cookies spread, flatten and are no longer glossy on top. For small cookies, bake 9-11 minutes and for larger cookies, bake 11-13 minutes. 
8. While the cookies are baking, make the icing by combining the butter and vegetable shortening until smooth.
9. Add the powdered sugar and orange juice and mix until a smooth glaze forms. Add in extra juice to thin out, if needed. Set aside
10. Remove cookies from the oven, and reshape using a cookie ring or the back of a spoon if needed. The more orange zest filling in each cookie, the more these tend to spread. 
11. Allow the cookies to cool slightly on the pan and then drizzle the tops with the glaze. If your glaze hardens in the bowl in between batches, pop in the microwave for 5-10 seconds and mix.
12. Sprinkle with additional orange zest before the glaze sets, if desired.
13. Allow the cookies to cool completely and enjoy!

How to store Orange Roll Cookies

These cookies can be stored at room temperature! Allow them to cool completely and then store in an airtight container. These are best enjoyed within 3 days. 

You can also freeze these cookies! Let them cool entirely and then place in a ziptop bag. 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. It saves me a lot of arm aches. 
• 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. 
• Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. I used a #40 for the smaller cookies and a #24 for the larger!

Ingredients

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

• Salted butter, softened – I like to use salted butter! You can sub in unsalted butter but you will want to add a pinch of extra salt to the dough. 
• Brown sugar
• Granulated sugar – The mix of brown sugar and granulated sugar helps give these cookies the best flavor and textures. 
• Eggs
• Corn syrup – This gives the cookies the ultimate chewy/soft texture. 
• Vanilla extract
• All-purpose flour
• Dutch processed cocoa
• Hot cocoa mix, powder only – Use whatever brand is your favorite. 
• Cornstarch – This is key to making the cookies ultra soft for days! 
• Baking soda
• Salt 
• Regular sized marshmallows – Yes, I’m talking about the regular s’mores type marshmallow. Not the minis or the tiny dehydrated ones. 
• Granulated sugar & hot cocoa powder mixture, for rolling – This is optional for rolling, but I highly recommend it! 
• Milk chocolate chips – Feel free to use dark or semisweet chips instead, if that’s your preference!

How to store Mini Hot Chocolate Cookie Bombs

Once the cookies have cooled completely and the chocolate drizzle has set up, store these cookies in an airtight container on the counter for up to 3 days. Enjoy! 

Karli’s Kitchen Faves 

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

• Kitchenaid Mixer  or Hand Mixer – These are not necessary for making this delicious cookie! But they are excellent options for when you don’t want to mix things by hand. 
• 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. 
• Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. I used a #24 scoop for these cookies!

Ingredients

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

• Salted butter, softened – I always, always use salted butter. If you don’t have any on hand, you can use unsalted and add an extra pinch of salt to the dough. 
• Granulated sugar
• Eggs
• Vanilla extract – I used the Pure Vanilla Extract from my super-strength line. It adds depth of flavor that is unmatched. 
• Boxed red velvet cake mix – Any brand you’d like. You will not add the ingredients called for on the box, just the cake mix! 
• All-purpose flour
• White sprinkles – I got my sprinkles from the bakery of my local grocery store! They’re so much more affordable and you can customize the colors more easily.

How to Make Red Velvet Cake Mix Cookies

Karli’s Kitchen Faves 

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

• 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. 
• Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. I used 2 scoops from my #40 for these!
• 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. This Hand Mixer  is also an excellent option at a lower price point. They’ll both save you a lot of arm aches.

Red Velvet Cake Mix Cookie Storage 

Once cooled, store your cookies in an airtight container on the counter for 3-5 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months.

*Find instructions and exact quantities in the recipe card at the bottom of the post. You can consider this section your quick-reference shopping list.

• Salted butter, melted – I always, always use salted butter. If you don’t have any on hand, you can use unsalted and add an extra pinch of salt to the dough. 
• Brown sugar
• Granulated sugar
• Eggs + 1 Egg yolk
• Corn syrup – This will help the cookies be nice and chewy! 
• Vanilla
• All-purpose flour
• Dutch processed cocoa powder – This gives the cookies the nice chocolatey base. 
• Corn starch – This is the KEY to making the cookies ultra soft. 
• Salt
• Baking soda
• Holiday mini M&M’s – Any mini M&M will work, but to make these Christmassy it has to be the red + green ones ha.

Small Christmas Tree Cake Cookies

I don’t want to speak for Debbie, but honestly? She would be more than a little proud of these. These are the catering (mini) size of my new Christmas Tree Cake Cookies! They take a soft, buttery sugar cookie and fill it with Christmas Tree Cake Buttercream. As in, the buttercream literally has mashed up Christmas Tree Cakes in it. And woof, it’s so freaking good. Then, in case it wasn’t obvious, the cookie is frosted with the iconic white chocolate coating, red trim, and green sanding sugars so it looks like the treat we all know and love.

Ingredients

*Consider this your quick reference list. Exact quantities and instructions can be found in the recipe card at the bottom of this post. 

Sugar Cookie:

• Salted butter softened –  I always, always use salted butter. If you don’t have any on hand, you can use unsalted and add an extra pinch of salt to the dough.  
• Granulated sugar
• Eggs
• Butter flavoring – If you do not have butter extract, you can sub in vanilla extract BUT you will be missing that buttery yellow cake flavor.
• Vanilla extract – This is the perfect supporting cast member. It adds a subtle hint of flavor without distracting from the other elements of the cookie. 
• All-purpose flour
• Baking powder
• Salt
• White candy melts – I like the Ghirardelli brand! I highly suggest sticking with the white candy melts vs using white chocolate. The white chocolate has a stronger flavor and takes away from the star of the show, the buttercream.
• Red candy melts 
• Green sanding sugar 

Christmas Tree Cake Buttercream:

• Salted butter, softened – Again, I use salted butter but unsalted will also work. 
• Powdered sugar
• Vanilla extract
• Heavy cream
• Christmas Tree Cakes – Yes, THE Little Debbie’s Christmas Tree Cakes.
• Red and green sprinkles

Instructions for Mini Christmas Tree Cake Cookies

Making the Buttercream

Storage

Store these cookies in an airtight container at room temperature and enjoy within 4 days.

These cookies will also freeze well. Allow the candy melts to set up completely and then place on a cookie sheet close together. Place the entire cookie sheet into the freezer and ‘flash freeze’ until they’re beginning to harden. Place cookies into a ziptop bag and freeze. Use within 3 months!

• 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. Use this (or just a ziplock bag with the corner snipped off) to pipe the red candy melts onto the cookie.
• 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. It saves me a lot of arm aches. 

Gingerbread Cookie

• Salted butter, softened – I always use salted butter in my bakes. You can use unsalted butter instead, just add a pinch of salt to the dough. 
• Brown sugar
• Granulated sugar
• Molasses – Any brand will do, but I used Grandma’s Original.
• Egg
• Vanilla – Again, I used Pure Vanilla Extract here. 
• All-purpose flour
• Baking soda
• Baking powder
• Ground ginger – Don’t skip this one! It is the star of the flavor profile of these cookies. 
• Cinnamon – Same as the above! 
• Salt
• Granulated sugar + sanding sugar, for rolling – This is technically optional, but I don’t recommend skipping! It adds a delightful layer of flavor and makes the cookies sparkle (!!)

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. It saves me a lot of arm aches. 
• 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. 
• Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I used the #40 scoop for these!

Ingredients

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

Eggnog Snickerdoodle

• Salted butter, softened – I always used salted butter! You can substitute in unsalted butter if you’d prefer, just add an extra pinch of salt to the dough. 
• Margarine, softened – The combination of butter and margarine gives the cookies a wonderfully crisp edge.
• Granulated sugar
• Egg
• Corn syrup – This is what gives the cookies the soft and chewy texture we like. 
• Eggnog – Use your favorite brand! (I used Southern Comfort Traditional Eggnog and it was great!) 
• All-purpose flour
• Baking soda
• Baking powder
• Cinnamon
• Ground nutmeg  – Adding nutmeg helps bring out the Christmassy flavor of the Eggnog. 
• Salt
• Cinnamon Sugar Mix – I’ll specify this in the recipe card too, but I mixed together 1/4 cup granulated sugar, 1 tsp cinnamon, 1/8 tsp nutmeg. 

Storage

Store these cookies in an airtight container in the fridge for up to 3 days.

You can also freeze these cookies. Allow them to cool completely and then place in an airtight bag. Freeze and use within 3 months.

Ingredients

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.  This Hand Mixer is also an excellent option for when you don’t want to mix things by hand!
• 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. I used the round tip for this cookie.

Ingredients

Karli’s Kitchen Faves 

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

• 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. For this cookie you will use the round tip.
• 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.