Cranberry Bliss Cookies
You Will Need:
1 Butter Kookie Mix
1 Egg
5 Tablespoons of Softened Butter
1/4 Teaspoon Ginger
1/4 Teaspoon Orange Extract*
1/8 Cup Sugar Free Dried Cranberries**
Preheat oven to 350 degrees.
Mix all ingredients together until well combined. Divide dough evenly into balls and place on parchment lined baking sheet. Flatten lightly into cookie rounds. Bake 10-12 minutes. Remove from oven and cool on rack. Once cooled, top with frosting and white chocolate drizzle.
Frosting:
4 Ounces Softened Cream Cheese
2 Tablespoons Powdered Sweetener - We use an Erythritol and MonkFruit Blend
1/2 Ounce Cacao Butter, Melted
1/4 Teaspoon Vanilla
1/4 Teaspoon Orange Extract
1/4 Cup Chopped Sugar Free Dried Cranberries
Place cream cheese and sweetener in mixing bowl and beat until fluffy. Add remaining ingredients, except cranberries and mix until combined. Spread frosting on to each cookie and top with dried cranberries.
White Chocolate Drizzle:
The following is a recipe for Sugar Free White Chocolate Chips. It requires some ingredients that you may not have on hand. To make a simple drizzle, you can melt 1/2 Ounce of Cacao Butter and add 2 Tablespoons Powdered Sweetner.
We made Sugar Free White Chocolate Chips and used the melted version of the recipe as the drizzle on our Cranberry Bliss Cookies.
White Chocolate Chips:
4 Ounces Cacao Butter
1/3 Cup Powdered Sweetener - we used an Erythritol and MonkFruit Blend
1/4 Cup Heavy Cream Powder
1/2 Teaspoon Sunflower Lecithin - you may be able to substitute Xanthan Gum although we have not tried that yet.
2 Teaspoons Vanilla Extract
In a Double Boiler, melt Cacao Butter and Lecithin until Cacao Butter is completly melted. Remove from heat and stir in Sweetener and Cream Powder. Add Vanilla, stir and pour into Chocolate Chip Molds. Place in refrigerator to set and then can be further hardened in the freezer. It has been suggested to freeze the chocolate chips before baking and add them to the dough at the very last second to help maintain their structure. Even though we used Sunflower Lecithin, we did find that the chips melted during the baking of one of the bar recipes we made. Having said that, they are Magic Bars so the melted chips just provided an extra tasty, gooey layer on top of the bar.
There are now a few commercially available Sugar Free White Chocolate Chips hitting the market if you are lucky enough to get your hands on them, please feel free to use those, melted, in this recipe.
The melted Sugar Free White Chocolate Chip will start to set as it cools. Just place the container in a warm glass of water to melt to spreading consistency.
If all of this seems like to much, simply forgo the White Chocolate Drizzle, the cookies are delicious either way.
Notes: * Orange Extract gives this recipe an authentic taste and depth of flavor. 1/4 Teaspoon doesn't seem like a lot but it really does make a difference in this recipe.
** See our Recipe Page for the Sugar Free Dried Cranberries recipe.
*** The Heavy Cream Powder, Sunflower Lecithin and Chocolate Chip Molds were all found on Amazon.
2.5 Net Carbs Per Cookie
