If you’re looking to elevate your holiday cookie game, these Cranberry Cream Cheese Snickerdoodles are the perfect solution. A delightful twist on the classic snickerdoodle, these cookies are soft, chewy, and feature a surprise tangy cream cheese filling that adds a rich contrast to the sweetness of the cinnamon-sugar coating. The addition of chopped dried cranberries brings a tart burst of flavor that complements the warmth of the cinnamon, making these cookies a festive favorite for winter gatherings, cookie swaps, or simply cozy nights in.
Ingredients:
For the Cookie Dough:
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/4 cup brown sugar
1 large egg
1 tsp vanilla extract
1/2 tsp baking soda
1 1/2 cups all-purpose flour
1/4 tsp cream of tartar
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup dried cranberries, chopped
For the Cream Cheese Filling:
4 oz cream cheese, softened
2 tbsp powdered sugar
1/2 tsp vanilla extract
For the Cinnamon-Sugar Coating:
1/4 cup granulated sugar
1 tsp ground cinnamon
Directions:
Preheat & Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Make the Cookie Dough:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and vanilla extract, mixing until smooth and well-combined.
In a separate bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chopped dried cranberries.
Prepare the Cream Cheese Filling:
Beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
Assemble the Cookies:
Scoop out about 1 tablespoon of cookie dough and flatten it slightly.
Place a small dollop of the cream cheese filling in the center, then fold the dough around it to seal.
Roll & Coat:
Roll the filled cookie dough in the cinnamon-sugar mixture, ensuring each ball is evenly coated.
Bake:
Place the coated cookie dough balls on the prepared baking sheet and bake for 10-12 minutes or until the edges are set and the tops are lightly golden.
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Serving Tips:
Perfect for Holiday Gatherings: Serve these cookies at holiday parties, family get-togethers, or as part of a festive cookie platter. Their soft, chewy texture and festive flavors make them a crowd favorite.
Pairing: These cookies pair wonderfully with warm beverages like hot cocoa, spiced tea, or a creamy latte.
Presentation: Arrange them on a platter with a dusting of powdered sugar for an elegant, holiday-ready look. For a cozy touch, serve them alongside a bowl of whipped cream or a drizzle of caramel.
Storage Tips:
At Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. Separate layers with parchment paper to prevent sticking.
Refrigeration: Due to the cream cheese filling, these cookies can also be stored in the refrigerator for up to 5-6 days. Make sure they are kept in an airtight container to prevent them from drying out.
Freezing:
Unbaked Dough: You can freeze the unbaked cookie dough (filled and rolled in cinnamon sugar) for later use. Place the dough balls on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They can be stored for up to 3 months. When ready to bake, simply thaw in the refrigerator and bake as directed.
Baked Cookies: You can also freeze the baked cookies by placing them in an airtight container or freezer-safe bag for up to 2 months. Thaw at room temperature before serving.
Related Recipes:
FAQs:
Can I use fresh or frozen cranberries instead of dried cranberries?
Yes, you can substitute fresh or frozen cranberries, but keep in mind they will add extra moisture to the dough, which may affect the cookie texture. If using fresh or frozen cranberries, chop them finely and consider patting them dry before adding to the dough. You may also need to slightly increase the flour to balance the moisture.
Can I make the dough ahead of time?
Absolutely! You can make the dough and refrigerate it for up to 24 hours before baking. Chilling the dough can even enhance the flavor and make the cookies thicker and chewier. Just make sure to allow the dough to soften slightly at room temperature before rolling and filling with the cream cheese mixture.
How do I prevent the cream cheese filling from leaking out during baking?
To prevent the cream cheese filling from leaking, make sure you completely seal the dough around the filling. Flatten the dough enough to wrap around the cream cheese, then pinch the edges together and gently roll it into a ball. This will help keep the filling intact while baking.
Can I freeze the cookie dough for later use?
Yes, the cookie dough can be frozen! After filling and rolling the dough balls in cinnamon sugar, freeze them on a baking sheet until solid, then transfer to a freezer-safe bag or container. You can freeze them for up to 3 months. When you’re ready to bake, let them thaw in the refrigerator before baking as directed.
Conclusion:
These Cranberry Cream Cheese Snickerdoodles are the ultimate holiday cookie, offering a flavorful mix of tangy cranberries, sweet cinnamon sugar, and a luscious cream cheese filling. Easy to make and even easier to devour, they’re sure to become a staple in your festive baking rotation.
📖 Recipe:
Print
Cranberry Cream Cheese Snickerdoodles
- Total Time: 32 minutes
- Yield: 20 cookies
- Diet: Vegetarian
Description
Cranberry Cream Cheese Snickerdoodles are a delicious twist on the classic snickerdoodle, featuring a tangy cream cheese filling and a sweet burst of dried cranberries. Rolled in cinnamon sugar, these soft, chewy cookies are perfect for holiday cookie swaps or a cozy winter treat. Make your holidays more festive with these easy-to-bake cranberry snickerdoodles!
Ingredients
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/4 cup brown sugar
1 large egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp cream of tartar
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup dried cranberries, chopped
For the cream cheese filling:
4 oz cream cheese, softened
2 tbsp powdered sugar
1/2 tsp vanilla extract
For the cinnamon sugar coating:
1/4 cup granulated sugar
1 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, and mix until smooth.
- In a separate bowl, whisk together flour, baking soda, cream of tartar, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chopped dried cranberries.
- For the filling, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Scoop out about 1 tablespoon of dough, flatten slightly, and place a small dollop of cream cheese filling in the center. Fold the dough around it to seal.
- Roll the filled cookie dough in the cinnamon sugar mixture, then place on the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are set and the tops are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Make sure to seal the cookie dough well around the cream cheese filling to prevent leaks during baking.
You can chill the dough for 30 minutes before baking for a thicker, chewier texture.
Store baked cookies in an airtight container for up to 3 days at room temperature, or in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 20 cookies
- Calories: 160 kcal
