Ingredients: |
Ingredients: 1 pouch Betty Crocker snickerdoodle cookie mix
4 oz. cream cheese, softened
1/4 cup butter, softened
1 tablespoon water
1 egg
1 cup sweetened dried cranberries
1 cup white chocolate chips
1/3 cup cinnamon sugar into snack size Ziploc bags.
(2 cups sugar to 1 T of cinnamon)
(I do not love the cinnamon sugar pack that comes with the snickerdoodle mix.)
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Directions: |
Directions:Beat together cream cheese and butter until smooth.
Open cookie mix.
Set aside cinnamon sugar packet.
Add water, egg and cookie mix to cream cheese mixture.
Stir until soft dough forms.
Add in cranberries and white chocolate chips.
Cover & refrigerate 30 minutes. (it is really sticky dough)
Divide dough into thirds.
Plop each third onto plastic wrap and roll like a burrito.
Nestle together the Ziploc of sugar, and the plastic wrapped dough, roll like a burrito in wax paper. (KR notes :I would wrap well in plastic then covered with parchment paper.)
Secure wax paper with tape, tie ends with string or twine.
Tuck in your fridge or freezer, to bake at your leisure. Store the well wrapped cookie dough logs in the freezer for up to three months.
Baking frozen cookie dough
The cookie dough will need to thaw a little so it can be sliced, you can bake the cookies while the dough was still slightly frozen. Just keep an eye on the cookies and remember they will cook just a little bit more when removed from the oven.
To bake : Cut into 12 slices
Roll in Cinnamon Sugar
Bake at 375 for 8 - 9 minutes
*Baked Cookies: Freeze cooled cookies in airtight containers or freezer bags for up to a month; they're great for future baking or gifting.
*Storage: Keep baked cookies in an airtight container at room temp for a few days or freeze for longer storage. |
This recipe for CRANBERRY CHRISTMAS COOKIES TO GO aka White Chocolate Cranberry Cream Cheese Snickerdoodles is from