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Cranberry and White Chocolate Brandy Cookies

Cranberry and White Chocolate Brandy Cookies
  • Prep 20 min
  • Total 60 min
  • Ingredients 5
  • Servings 14
This holiday season, add a touch of brandy to bring your cookies above the rest!
Updated December 13, 2011

Ingredients

  • 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
  • 1/2 cup sweetened dried cranberries
  • 1/2 cup white vanilla baking chips
  • 3/4 cup cream cheese whipped ready-to-spread frosting (from 12-oz container)
  • 2 tablespoons brandy

Steps

  • 1
    Let dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350°F.
  • 2
    In large bowl, break up cookie dough. Stir in cranberries and vanilla baking chips.
  • 3
    Shape dough into 1-inch balls; place 2 inches apart onto ungreased cookie sheets.
  • 4
    Bake 10 to 15 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
  • 5
    In small bowl, stir frosting and brandy until well blended. Frost cookies. Store in refrigerator.

  • Replace brandy in frosting with a dark rum for a slightly different flavor.
  • Add 1/3 cup chopped pecans to the cookie dough for an extra crunch.

No nutrition information available for this recipe
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