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
Scale
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
