White Chocolate-Cranberry Sugar Cookies

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

Cheri Liefeld

November 28, 2011

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

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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.

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.