Yes, my friends, it’s that time of the year … time for the Great Food Blogger Cookie Swap!
Created by the fabulous Lindsay of Love and Olive Oil and the equally-fabulous Julie of The Little Kitchen, the Great Food Blogger Cookie Swap brings together hundreds of food bloggers for one big giant cookie swap across the United States … so in other words, the Internets will be all cookies, all the time today!
This is my third year participating in the cookie swap, and I truly look forward to developing a new cookie recipe for the swap each year. In 2011, I made my light and delicious Cranberry, Orange, and Pecan Cookies, and in 2012, I went big with my Holiday Monster Cookies.
So, what did I whip up for the Great Food Blogger Cookie Swap this year?
Well, there’s a certain big chain coffee company (hint, hint … it rhymes with “Carducks”) that makes a certain cranberry blondie that my mother — and lots of others — obsess over every year. Since I too love all the flavors in said blondie, I decided to take that concept and turn it into a cookie. Behold … my Cranberry Bliss Cookies!
Combining a sugar cookie base with the bright flavors of vanilla, ginger, orange, and cranberry — and tons of white chocolate too — I think my Cranberry Bliss Cookies are a fun and yummy take on that “Carducks” cranberry blondie!
Cranberry Bliss Cookies
For the Cookies:
- 1 cup light brown sugar
- 1 cup butter, softened
- 2 teaspoons vanilla
- 1/4 teaspoon ground ginger
- 1/2 teaspoon dried orange peel
- 1 egg
- 2 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup white chocolate chips
- 1 cup dried cranberries, roughly chopped
For The Topping:
- 1/2 cup white chocolate chips
- 1 to 3 teaspoons liquid coconut oil
1. Preheat the oven to 375°F.
2. Beat the brown sugar and butter together with an electric mixer on low speed until light and fluffy. Beat in the vanilla, ginger, orange peel, and egg. Stir in the flour and baking soda by hand, then stir in the white chocolate chips and cranberries.
3. Using a small scoop, portion the dough and place about 2 inches apart on ungreased cookie sheets. Flatten each dough ball with the bottom of glass.
4. Bake the cookies 9 to 11 minutes or until set. Remove from the cookie sheets to wire racks, and allow to cool completely.
5. Once cookies are cool, melt 1/2 cup white chocolate chips in the microwave, then stir in the coconut oil one teaspoon at a time until drizzling consistecy is reached. Drizzle evenly over cooled cookies.
Once the icing on my Cranberry Bliss Cookies was thoroughly set, I packed them up as lovingly as I could and sent them off to my assigned food bloggers, Chris of Hye Thyme Cafe, Erin of Hot Dinner Happy Home, and Claire-Lauren of Simply Sweet Justice. I certainly hope these lovely ladies liked my cookies … and I can’t wait to see what they made too!
And of course, I want to send a huge THANK YOU and a virtual hug to the bloggers who baked cookies for me! Christine at Mixing Bowl Gal sent me lovely Snickerdoodles, Mackenzie at Susie Freaking Homemaker sent me truly traditional peanut butter cookies, and cookie swap co-founder Julie at The Little Kitchen sent me to-die-for chocolate chunk cookies with sea salt!
So, my friends … what cookies are you baking up this holiday season?