This holiday season, enjoy the deliciousness of a soft, buttery biscuit-based cookie combined with a light and creamy butter and cream cheese frosting, the zesty taste of lemon, and the sweetness of white chocolate and dried cranberries. With every bite, you’ll experience a burst of sweet delightful flavors.

Ingredients:

Cookies:

• 6 Cups All-Purpose Flour
• 1 Teaspoon Baking Soda
• 1 Teaspoon Baking Powder
• 1/2 Teaspoon Salt
• 1 Cup Butter, Room Temperature
• 2 Cups Granulated Sugar
• 3 Eggs
• 1 Tablespoon Vanilla
• 1 1/2 Cups Sour Cream

Frosting:

• 1/2 Cup Butter, Room Temperature
• 1 (8-oz.) Package of Cream Cheese, Room Temperature
• 1 Teaspoon Vanilla
• 2 Cups Powdered Sugar
• 3 Tablespoons Heavy Whipping Cream
• Zest of 2 Lemons

Decoration:

• 1/2 Cup Craisins, Roughly Chopped
• 1 Cup White Chocolate Chips
• 2 Teaspoons Crisco

Directions:

Cookies:

1. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.
2. Cream the butter and granulated sugar together on low speed for 3 minutes. Add the eggs, one at a time, mixing till well incorporated. Add the vanilla and sour cream and mix for 2 minutes.
3. Slowly add the dry ingredients, on low speed, and mix until just combined.
4. Divide the dough into two sections. Flatten it into rectangles about 1 1/2 inches thick, then wrap it with plastic wrap. Chill in the refrigerator overnight.
5. Preheat oven to 425 degrees.
6. Line a baking sheet with a Silpat or parchment paper. Generously flour a work area and rolling pin. Roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer them to the lined baking sheet.
7. Bake for 7 to 8 minutes, until pale golden.
8. Transfer the cookies to a wire rack to cool.

Frosting:

1. In a large bowl, cream together the butter, cream cheese, and vanilla, on medium speed for 2 minutes.
2. Slowly mix in the powdered sugar, on low speed.
3. Add the cream slowly, on low speed.
4. Mix in the lemon zest.

Decoration:

1. Spread the cooled cookies with frosting.
2. Sprinkle cranberries evenly over the frosted cookies.
3. Microwave the white chocolate chips and the Crisco for 1 minute, stir, and then microwave in 15-second intervals, just until melted.
4. Drizzle the white chocolate mixture over the cookies, using the tines of a fork.
5. Allow the cookies to sit overnight to harden the frosting. Store in an airtight container in the refrigerator.

Suggestions:

• If you don’t have a round cookie cutter you can use a drinking glass to cut out the cookies. Make sure to dip the lip of the glass into flour before cutting each cookie.
• When storing cookies, place a sheet of wax paper between each layer of cookies.
• This recipe will yield approximately 4 1/2 dozen cookies.

Improvements:

• Add green food coloring to the frosting to make festive Christmas cookies.
• Add finely chopped macadamia nuts on top of the frosting, before drizzling with white chocolate.
• CLICK HERE to check out all of our past cookie recipes. Don’t forget to check out our Christmas cookies section.

Print

Yum

Cranberry and White Chocolate Frosted Biscuit Cookies

Ingredients:

Cookies:
• 6 Cups All-Purpose Flour
• 1 Teaspoon Baking Soda
• 1 Teaspoon Baking Powder
• 1/2 Teaspoon Salt
• 1 Cup Butter, Room Temperature
• 2 Cups Granulated Sugar
• 3 Eggs
• 1 Tablespoon Vanilla
• 1 1/2 Cups Sour Cream
Frosting:
• 1/2 Cup Butter, Room Temperature
• 1 (8-oz.) Package of Cream Cheese, Room Temperature
• 1 Teaspoon Vanilla
• 2 Cups Powdered Sugar
• 3 Tablespoons Heavy Whipping Cream
• Zest of 2 Lemons
Decoration:
• 1/2 Cup Craisins, Roughly Chopped
• 1 Cup White Chocolate Chips
• 2 Teaspoons Crisco

Directions:

Cookies
1. In a medium bowl, whisk flour, baking soda, baking powder, and salt; set aside.
2. Cream butter and granulated sugar on low speed for 3 minutes.
3. Add eggs, one at at a time, mixing till well incorporated.
4. Add the vanilla and sour cream and mix for 2 minutes.
5. Slowly add the dry ingredients, on low speed, and mix until just combined.
6. Divide dough into two sections. Flatten into rectangles about 1 1/2-inches thick, then wrap with plastic wrap. Chill in refrigerator overnight.
7. Preheat oven to 425 degrees.
8. Line baking sheet with a Silpat or parchment paper.
9. Generously flour a work area and rolling pin. Roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet.
10. Bake for 7 to 8 minutes, until pale golden.
11. Transfer cookies to a wire rack to cool.
Frosting:
12. In a large bowl, cream together butter, cream cheese, and vanilla, on medium speed for 2 minutes.
13. Slowly mix in powdered sugar, on low speed.
14. Add cream slowly, on low speed.
15. Mix in lemon zest.
Decoration:
16. Spread the cooled cookies with frosting.
17. Spinkle cranberries evenly over the frosted cookies.
18. Microwave white chocolate chips and Crisco for 1 minute, stir and then microwave in 15 second intervals, just until melted.
19. Drizzle white chocolate mixture over the cookies, using the tines of a fork.
20. Allow cookies to sit overnight to harden the frosting. Store in an airtight container in the refrigerator.

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