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White Chocolate-Cranberry Sugar Cookies

  • Prep 15 min
  • Total 40 min
  • Ingredients 3
  • Servings 18

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)
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.

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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