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Ingredients for the dough:
2 cups all purpose flour
2 tsp cornstarch
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp ginger
2 sticks (or one cup) of salted butter
1 1/2 cup packed brown sugar
2 large eggs
I didn’t measure my orange zest, aim for 1 tsp? Give or take
2 tsp vanilla extract
1 cup white chocolate chips
1 cup dried cranberries

For the frosting:
8 oz full fat cream cheese (room temp)
6 tablespoons butter (room temp)
1/4 cup heavy cream (room temp)
2 tsp vanilla extract
1 tsp orange zest
3 cup powdered sugar
Add dried cranberries to top
White chocolate candy melts to drizzle over the top

Set your oven to 350 degrees F

Beat together the room temp butter and brown sugar.
Add one egg at a time, and combine.
Add in the vanilla and orange zest, and combine.
Add all dry ingredients into the same bowl. If you’d like to pre mix this, that’s okay, but I made mine without doing so.
Combine wet and dry until some flour is slightly visible.
Add in your white chocolate chips and cranberries, and mix until incorporated.
To a 9x9 (or larger pan, which may help them not be so thick), add cooking spray and parchment paper.
Move the dough to the pan, and bake from 26-30 minutes, watching for the edges getting browned.

For the frosting, beat together the cream cheese, heavy whipping cream, and butter.
Then add in the vanilla extract and orange zest.
Last, combine the powdered sugar to taste, adding more or less as you go.
Allow your blondies to fully cool before adding the frosting, and finish with a sprinkle of cranberries and a drizzle of melted white chocolate.

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