White Chocolate-Cranberry Sugar Cookies

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


  1. 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. 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. 3 Bake 15 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
  4. 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.




Nutrition Information

Recipe Step Photos

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