Ingredients for White Chocolate Cranberry Hazelnut Sugar Cookies
- Pillsbury Sugar Cookie Dough
- Dried Cranberries
- 1 cup chopped hazelnuts
- White Chocolate Chips
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How to Make White Chocolate Cranberry Hazelnut Sugar Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the cranberries, hazelnuts, and white chocolate chips.
- Drop by rounded tablespoons onto the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, melt the white chocolate according to package directions. Drizzle over the cookies and sprinkle with green sugar crystals (optional).
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
76g
Fat
29g
Carbs
10g