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Pistachio, Cranberry and Ginger Cookie Bars

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  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 24
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We transformed Betty Crocker Sugar Cookies into delightful, nutty, fruity snack bars by baking pistachios, dried cranberries and cinnamon right on top.
By Inspired Taste
Created Nov 5, 2012
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Ingredients

  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 1/2 cup butter, softened
  • 1 egg
  • 1/4 cup chopped shelled pistachios
  • 1/4 cup chopped sweetened dried cranberries
  • 1/4 cup chopped crystallized ginger
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon sugar

Steps

  • 1
    Heat oven to 375°F (350°F for dark or nonstick pans).
  • 2
    In medium bowl, stir together cookie mix, butter and egg until soft dough forms. Press dough in bottom of ungreased 13x9-inch (3-quart) glass baking dish.
  • 3
    In small bowl, stir together pistachios, cranberries, ginger, cinnamon and sugar. Sprinkle over dough.
  • 4
    Bake 10 to 15 minutes or until golden brown. Cool completely, about 45 minutes. For bars, cut into 6 rows by 4 rows.

Tips from the Betty Crocker Kitchens

  • tip 1
    Try using a different cookie mix. Oatmeal or gingerbread cookie mix would work well.
  • tip 2
    Drizzle cookie bars with melted white chocolate.

Nutrition

Nutrition Facts are not available for this recipe
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