There’s something festive and irresistible about the classic snickerdoodle, but these Cranberry Cream Cheese Snickerdoodles bring the tradition to a brand new level. Imagine soft, pillowy cookies with creamy undertones thanks to cream cheese, perfectly accented by tart dried cranberries and wrapped in a fragrant cinnamon-sugar hug. Whether you’re baking for a holiday gathering or just craving something extra special with your coffee, these cookies will brighten up any day and have everyone reaching for seconds.
Ingredients You’ll Need
Every ingredient in this recipe is carefully chosen to create delicious layers of flavor, perfect texture, and that signature holiday sparkle. The simple lineup proves you don’t need fancy tricks—just quality components and a little kitchen magic.
- Unsalted butter (1/2 cup, softened): Ensures rich flavor and a melt-in-your-mouth texture, so don’t skip the softening step for the perfect base.
- Cream cheese (4 oz, softened): The secret behind these soft and chewy Cranberry Cream Cheese Snickerdoodles—cream cheese adds unbeatable tenderness and a slight tang.
- Granulated sugar (1 cup for dough, 1/4 cup for coating): Adds sweetness and helps form that classic crackled top during baking; you’ll use extra with cinnamon for rolling.
- Large egg (1): Binds everything together and gives the cookies structure.
- Vanilla extract (1 teaspoon): Brings warm, aromatic flavor that complements the cream cheese and cranberries beautifully.
- All-purpose flour (1 3/4 cups): Provides the structure—measure carefully to ensure delightfully tender cookies.
- Baking soda (1/2 teaspoon): Lifts and leavens, leading to a light, tender bite that’s never dense.
- Salt (1/4 teaspoon): Enhances all the sweet and tangy notes, tying the flavors together.
- Dried cranberries (3/4 cup): Adds bright, tart pops throughout each cookie—the perfect contrast to sweet cinnamon-sugar.
- Ground cinnamon (1 1/2 teaspoons, for coating): Lends that classic snickerdoodle warmth and a touch of holiday spice to each bite.
How to Make Cranberry Cream Cheese Snickerdoodles
Step 1: Prep Your Baking Sheets and Oven
Heat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This not only ensures even baking but also helps the cookies lift effortlessly once they’re done. A little prep here makes your baking stress-free later!
Step 2: Cream Butter, Cream Cheese, and Sugar
Using a large mixing bowl, beat together the softened butter, cream cheese, and granulated sugar until the mixture looks light, fluffy, and almost cloudlike—this step is the key to achieving those beautifully soft Cranberry Cream Cheese Snickerdoodles. Take your time and make sure everything is fully combined.
Step 3: Add Egg and Vanilla
Crack in your egg and pour in the vanilla extract. Continue beating until everything is smoothly incorporated. Your dough will start to look creamy at this point, and you’ll smell that lovely vanilla—it’s a hint of the deliciousness to come!
Step 4: Mix Dry Ingredients Separately
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This little step prevents lumps and ensures that your cookies bake up evenly, so don’t skip it! You’re setting the stage for perfect texture.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture to your wet mixture, mixing until just combined. Avoid overmixing—the dough should come together without becoming tough. At this point, fold in the dried cranberries gently, so they’re evenly dispersed and every cookie gets a sweet-tart surprise.
Step 6: Make the Cinnamon-Sugar Coating
In a small bowl, stir together the extra granulated sugar and ground cinnamon. This iconic mixture is what gives Cranberry Cream Cheese Snickerdoodles their signature sparkle and a warm, inviting aroma that fills your kitchen as they bake.
Step 7: Shape and Coat the Dough
Scoop tablespoon-sized portions of dough and roll them gently into balls. Drop each ball into the cinnamon-sugar mixture, making sure each one gets that magical coating. Place the cookie balls on your prepared baking sheets, giving them a bit of room to spread—about 2 inches apart is perfect.
Step 8: Bake to Perfection
Bake for 10 to 12 minutes, watching for set edges and slightly soft centers. Remember, the cookies will continue to firm up as they cool. Let them rest on the baking sheet for 5 minutes before transferring to a wire rack. This patience pays off with the perfect chewy texture that makes Cranberry Cream Cheese Snickerdoodles absolutely addictive!
How to Serve Cranberry Cream Cheese Snickerdoodles
Garnishes
For a delightful finishing touch, sprinkle your cookies with a little extra cinnamon-sugar right after baking, or, if you’re feeling festive, add a tiny grating of fresh orange zest. This takes the flavor and presentation up a notch!
Side Dishes
Pair your Cranberry Cream Cheese Snickerdoodles with a steaming mug of chai, spiced cider, or even a scoop of vanilla bean ice cream. They also make a perfect partner to coffee or tea at any brunch or holiday gathering.
Creative Ways to Present
For special occasions, stack your cookies in a clear glass jar and tie with ribbon for an edible gift. Arrange them on a decorative platter with fresh cranberries and cinnamon sticks, or create a holiday cookie box with a variety of flavors—it’s the showstopper your dessert table deserves!
Make Ahead and Storage
Storing Leftovers
Keep your Cranberry Cream Cheese Snickerdoodles in an airtight container at room temperature—they’ll stay soft and chewy for up to five days. If you’re planning ahead for a party, bake them a day or two out and save yourself some last-minute hustle.
Freezing
These cookies freeze beautifully! Once cooled, layer them between sheets of parchment paper in a freezer-safe container and freeze for up to three months. You can also freeze unbaked dough balls (without coating), then roll in cinnamon-sugar just before baking.
Reheating
To bring back that fresh-from-the-oven feeling, gently warm leftover cookies in a 300°F oven for a few minutes. This revives their soft, gooey centers—making each bite as dreamy as the first.
FAQs
Can I use fresh cranberries instead of dried?
For best results, stick with dried cranberries—fresh ones will add too much moisture and may change the texture. If you love extra tartness, try chopping the dried cranberries a bit smaller for bursts of flavor throughout every Cranberry Cream Cheese Snickerdoodle.
How can I make my cookies even softer?
The cream cheese already keeps these cookies tender, but be sure not to overbake and to use room-temperature butter and cream cheese for truly soft Cranberry Cream Cheese Snickerdoodles every time.
Can I make these gluten-free?
Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. The texture may be slightly different, but the cookies will still be delicious.
What’s the best way to measure flour?
Always fluff your flour, spoon it into your measuring cup, and level it off with a knife. This prevents dense cookies and gives Cranberry Cream Cheese Snickerdoodles their light, melt-in-your-mouth crumb.
Can I add nuts or other mix-ins?
Of course! Try tossing in a handful of white chocolate chips, toasted pecans, or even a sprinkle of orange zest in the dough for a citrusy twist—these cookies are perfect for customizing to suit your taste.
Final Thoughts
Don’t wait for a special occasion to treat yourself and your loved ones to a batch of Cranberry Cream Cheese Snickerdoodles. These cookies blend classic comfort with festive flair, and after one bite, they’re sure to become a treasured favorite at your table. Happy baking!
Print
Cranberry Cream Cheese Snickerdoodles Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the perfect blend of tangy cranberries and creamy cream cheese in these delightful Cranberry Cream Cheese Snickerdoodles. A festive twist on a classic cookie that is sure to become a holiday favorite!
Ingredients
Main Cookie Dough:
- 1/2 cup unsalted butter, softened
- 4 oz cream cheese, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup dried cranberries
Cinnamon-Sugar Coating:
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix Wet Ingredients: In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy. Add egg and vanilla extract; mix well.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, and salt. Gradually add dry ingredients to wet mixture, mixing until just combined. Fold in cranberries.
- Make Cinnamon-Sugar Coating: In a small bowl, mix sugar and cinnamon.
- Shape and Coat: Scoop tablespoon-sized dough portions, roll into balls, then coat each ball in the cinnamon-sugar mixture. Place on baking sheets.
- Bake: Bake for 10-12 minutes until edges are set and centers are slightly soft. Cool on sheet for 5 minutes, then transfer to wire rack to cool completely.
Notes
- These cookies stay soft and chewy due to the cream cheese.
- For a holiday twist, add nutmeg or orange zest.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
