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
Scale
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
