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