White Chocolate Cranberry Cookie Cups

• Vegetarian

• Produce

  • 3/4 cup Cranberries, dried
  • 2 Orange

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 cup Brown sugar, light packed
  • 1/2 cup Granulated sugar
  • 1/2 tsp Kosher salt
  • 3 cups Powdered sugar
  • 1 tsp Rodelle vanilla extract
  • 1 package White chocolate chips

• Dairy

  • 1 1/2 cup Butter, unsalted

Found on shugarysweets.com

Description

Ingredients

• 3/4 cup unsalted butter, melted
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp Rodelle Vanilla Extract
• 1 orange, zested (about 1 Tbsp zest)
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1 package (11 oz) white chocolate chips
• 3/4 cup dried cranberries (Craisins)
• 3/4 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 orange, juiced (about 3 Tbsp orange juice)

Directions

• Preheat oven to 350°F. Spray mini muffin tin with baking spray and set aside. In a large mixing bowl, beat melted butter with sugars. Add in eggs, vanilla, and orange zest and beat until combined. Add in flour, baking soda, and salt. Mix until blended. Fold in dried cranberries and white chocolate chips. Using a 1 Tbsp cookie scoop, drop dough into mini muffin tin. Bake for 9-11 minutes, until lightly browned. Allow to set about 10 minutes in the pan, then remove and cool completely on wire rack. For the frosting, beat butter for 3 minutes until fluffy and pale in color. Add in powdered sugar and orange juice. Beat an additional 3 minutes. Using a decorator bag and tip, pipe frosting onto each cooled cookie cup. Add sugar sprinkles if desired!