White Chocolate-Cranberry Sugar Cookies

Blogger Cheri Liefeld of Adventures in the Kitchen shows how in three quick steps, white vanilla baking chips and sweetened dried cranberries update a classic cookie for the holidays with this White Chocolate-Cranberry Sugar Cookie recipe.

  • prep time 15 min
  • total time 40 min
  • ingredients 3
  • servings 18

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
  • 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.
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