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    11

White Chocolate-Cranberry Sugar Cookies

  • Prep 15 min
  • Total 40 min
  • Servings 18

In just three quick steps, white vanilla baking chips and sweetened dried cranberries update a classic cookie for the holidays. MORE + LESS -

Ingredients

1
roll (16. 5 oz) Pillsbury™ refrigerated sugar cookies
1 1/2
cups white vanilla baking chips (9 oz)
1/2
cup sweetened dried cranberries, chopped

Steps

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  • 1
    Heat oven to 350ºF. Line cookie sheets with cooking parchment paper or spray with cooking spray. In small bowl, place 3/4 cup of the baking chips; reserve.
  • 2
    In large bowl, break up dough; stir in remaining baking chips and the cranberries until well mixed. Reshape into 6-inch log; cut cookie dough into 18 (1/3-inch) slices. Place slices 2 inches apart on cookie sheets.
  • 3
    Bake 15 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
  • 4
    Microwave reserved baking chips uncovered on High, stirring every 30 seconds, until melted and smooth. Dip cooled cookies half way into melted baking chips; place on cooking parchment paper. Let stand until set. Store in airtight container, using waxed paper between cookie layers.

Expert Tips

  • If you prefer, the baking chips can also be melted in a bowl over simmering water, using the stovetop.
  • For a little citrus flavor, stir grated peel of an orange into the cookie dough along with the other added ingredients.

Nutrition Information

No nutrition information available for this recipe

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