Cranberry Cream Cheese Snickerdoodles Recipe
Cranberry Cream Cheese Snickerdoodles are the kind of cookie that steal the show at any dessert table, blending the classic cinnamon-sugar warmth of a snickerdoodle with the tangy pop of dried cranberries and the rich, pillowy texture of cream cheese. Each bite is soft, chewy, and perfectly sweet, with just enough tartness from the cranberries to keep things interesting. Whether you’re making them for a holiday cookie swap or as a sweet surprise for your everyday coffee break, these cookies are sure to become a beloved favorite in your baking repertoire.
Ingredients You’ll Need
You won’t believe how simple yet essential these pantry staples are for creating Cranberry Cream Cheese Snickerdoodles. Every ingredient is carefully chosen not just for taste, but for the texture, color, and irresistible aroma that make these cookies so memorable.
- All-purpose flour: The backbone of the cookie dough, giving the cookies their classic structure and tender crumb.
- Cream of tartar: Adds that signature snickerdoodle tang and helps create the chewy, soft texture we all love.
- Baking soda: Gives the cookies just the right lift, ensuring they’re light without being cakey.
- Salt: A pinch brings all the flavors together and balances the sweetness.
- Unsalted butter, softened: Provides richness and a melt-in-your-mouth feel to every bite.
- Cream cheese, softened: The secret to ultra-soft, pillowy cookies with a subtle tang.
- Granulated sugar: Sweetens the dough and caramelizes for those golden edges; also used for rolling in cinnamon-sugar.
- Large eggs: Bind the dough and add moisture for a chewy result.
- Vanilla extract: Adds warmth and depth, rounding out the flavors beautifully.
- Dried cranberries: Bring pops of bright flavor and a festive flair to each cookie.
- Granulated sugar mixed with ground cinnamon: This classic coating is what snickerdoodle dreams are made of—crunchy, sweet, and warmly spiced.
How to Make Cranberry Cream Cheese Snickerdoodles
Step 1: Prepare Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C), the sweet spot for perfectly baked cookies. Line your baking sheets with parchment paper to prevent sticking and to ensure easy cleanup. Taking this minute to prep your pans sets you up for snickerdoodle success!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. This step ensures even distribution of the leaveners and salt, so every Cranberry Cream Cheese Snickerdoodle bakes up beautifully soft and chewy with that signature snickerdoodle tang.
Step 3: Cream the Butter, Cream Cheese, and Sugar
In a large bowl, beat together the softened butter, cream cheese, and sugar until light and creamy. This creamy mixture is the secret to the cookies’ fluffy texture and subtle tang. Don’t rush this step—creaming until light and smooth makes all the difference!
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract, which adds that essential warmth and rounds out the tangy notes from the cream cheese and cranberries.
Step 5: Combine Wet and Dry Ingredients
Gradually mix the dry ingredients into the wet mixture, blending just until the dough comes together. Over-mixing can lead to tough cookies, so stop as soon as the flour disappears. Then gently fold in the dried cranberries for little ruby bursts in every bite.
Step 6: Shape and Coat the Dough
Scoop the dough by rounded tablespoons and roll each portion into a ball. Then roll each ball in your cinnamon-sugar mixture, coating them generously. This classic snickerdoodle touch adds a lovely crunch and irresistible aroma as the cookies bake.
Step 7: Bake and Cool
Space the cookie dough balls about 2 inches apart on your prepared baking sheets to give them room to spread. Bake for 12 to 15 minutes, until the edges are just turning golden but the centers look slightly underdone. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack, where they’ll finish setting up to the perfect chewy texture.
How to Serve Cranberry Cream Cheese Snickerdoodles
Garnishes
A simple dusting of extra cinnamon-sugar right after baking adds a sparkling finish that’s both beautiful and delicious. For a festive touch, you can drizzle a little melted white chocolate over cooled cookies or top with a few extra dried cranberries for extra color and flair.
Side Dishes
Pair your Cranberry Cream Cheese Snickerdoodles with a cup of hot spiced tea or creamy hot chocolate for the ultimate cozy treat. They’re also wonderful alongside a scoop of vanilla bean ice cream or a dollop of whipped cream for a more decadent dessert experience.
Creative Ways to Present
Stack these cookies in a clear jar with a ribbon for a charming homemade gift, or arrange them on a tiered dessert stand for a stunning holiday centerpiece. For parties, sandwich a scoop of cranberry gelato or vanilla ice cream between two cookies for festive ice cream sandwiches everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Keep your Cranberry Cream Cheese Snickerdoodles in an airtight container at room temperature for up to 5 days. They stay wonderfully soft and chewy, and the flavors actually deepen a bit after a day or two, making them even more irresistible!
Freezing
To freeze, let the cookies cool completely, then layer them between sheets of parchment paper in a freezer-safe container. They’ll keep their freshness and texture for up to 2 months. You can also freeze the unbaked dough balls (without the cinnamon-sugar coating) and roll them just before baking for cookies on demand.
Reheating
If you love a warm cookie, pop a few Cranberry Cream Cheese Snickerdoodles in a 300°F oven for 3 to 5 minutes, or microwave for about 10 seconds. This brings back that just-baked tenderness and makes the cranberries extra plump and juicy.
FAQs
Can I use fresh cranberries instead of dried?
Absolutely! Fresh cranberries will add a tart burst and a bit more moisture. If you swap them in, consider chopping them coarsely and increasing the sugar in the dough slightly to balance the tartness.
Why is cream cheese used in these snickerdoodles?
Cream cheese adds a subtle tang and makes the cookies incredibly soft and pillowy. It also helps them stay moist for days, making your Cranberry Cream Cheese Snickerdoodles taste bakery-fresh even after a few days.
Can I make these cookies gluten-free?
Yes, you can substitute a good quality gluten-free all-purpose flour blend in place of regular flour. Just make sure your blend includes xanthan gum, or add a half teaspoon yourself for the best texture.
What’s the best way to get perfectly round cookies?
Using a cookie scoop helps portion the dough evenly. Rolling the dough balls between your palms before coating in cinnamon-sugar gives a smooth, round shape that bakes up beautifully.
Can I double the recipe for a crowd?
Definitely! Cranberry Cream Cheese Snickerdoodles are perfect for sharing. Double all your ingredients and bake in batches—just be sure not to overcrowd your baking sheets so each cookie gets golden and chewy.
Final Thoughts
There’s something truly special about sharing a plate of Cranberry Cream Cheese Snickerdoodles with friends or family—every bite is a little celebration of flavor, color, and comforting nostalgia. If you haven’t tried this twist on a classic yet, I can’t recommend it enough. Happy baking!
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Cranberry Cream Cheese Snickerdoodles Recipe
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Cranberry Cream Cheese Snickerdoodles combine the classic soft, cinnamon-sugar coated cookie with a tangy twist of cream cheese and bursts of dried cranberries, resulting in a festive, tender treat perfect for holidays or any occasion.
Ingredients
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins and Coating
- 1 cup dried cranberries
- 1/4 cup granulated sugar mixed with 1 teaspoon ground cinnamon (for rolling)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream Butter, Cream Cheese, and Sugar: In a large bowl, beat the softened butter, cream cheese, and granulated sugar using a mixer until the mixture is creamy and smooth, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time to maintain an emulsion, then mix in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overdeveloping gluten, which can make the cookies tough.
- Fold in Dried Cranberries: Gently fold in the dried cranberries to disperse them through the dough without breaking them up.
- Shape and Coat Cookies: Scoop the dough by rounded tablespoons and roll each portion into a ball. Then, roll each ball in the cinnamon-sugar mixture, coating them evenly for the classic snickerdoodle flavor.
- Arrange and Bake: Place the coated dough balls about 2 inches apart on the prepared baking sheets. Bake for 12–15 minutes, or until the edges turn lightly golden while the centers remain soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.
Notes
- For extra chewy cookies, slightly underbake them by reducing the bake time to around 11 minutes.
- If substituting fresh cranberries for dried, reduce granulated sugar slightly to balance for the tartness and moisture of fresh berries.
- Store the cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
