Cranberry Cream Cheese Snickerdoodles Recipe
Let’s talk about comfort in cookie form: Cranberry Cream Cheese Snickerdoodles are a dream come true for anyone who craves that classic cinnamon-sugar snap with a pop of chewy cranberry tang and lush cream cheese softness. These cookies deliver everything: a golden, sparkly crust, pillowy centers, and bright flecks of cranberry for a little extra festive flair. Perfect for holiday platters, after-dinner treats, or simply to make your afternoon coffee a moment to remember, it’s the kind of bake everyone will beg you to make again.

Ingredients You’ll Need
Don’t be fooled by the simplicity of this ingredient list—each component plays a crucial role in the unforgettable texture and flavor of your Cranberry Cream Cheese Snickerdoodles. Here’s why every addition counts, from that cream cheese tang to the finishing cinnamon-sugar roll.
- Unsalted butter: Using butter at room temperature gives you the base for a perfectly tender, flavorful cookie.
- Cream cheese: The key to lush, soft snickerdoodles—plus it pairs so beautifully with the sharp cranberries.
- Granulated sugar: For sweetness and just the right amount of crunch on the edges.
- Large egg: Binds the dough and ensures each cookie bakes up rich and chewy.
- Vanilla extract: Adds warmth and enhances all those cozy cookie flavors.
- All-purpose flour: The structure of your cookies depends on this—don’t overmeasure for the softest texture.
- Baking powder: Lifts the cookies, making them light and puffy.
- Baking soda: Works with the cream cheese for a slight tang and the perfect amount of spread.
- Salt: A tiny amount amplifies every other flavor.
- Dried cranberries, finely chopped: These spark each bite with juicy pops of tartness—you want them finely chopped for even distribution.
- For rolling (sugar + cinnamon): That classic snickerdoodle sparkle and kick, with 1/4 cup sugar and 1 teaspoon cinnamon whisked together.
How to Make Cranberry Cream Cheese Snickerdoodles
Step 1: Prep the Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C) so it’s at just the right temperature when your dough is ready. Line your baking sheet with parchment paper—this will keep the cookies from sticking and also makes cleanup a breeze.
Step 2: Cream Butter, Cream Cheese, and Sugar
In a large mixing bowl, beat together the softened butter, cream cheese, and granulated sugar. Keep going until the mixture is light, fluffy, and pale. This step is the secret to that melt-in-your-mouth texture.
Step 3: Add Egg and Vanilla
Next, add your egg and vanilla extract to the creamed mixture. Beat until everything is seamlessly combined and you have a smooth, silky batter. The vanilla works its aromatic magic here!
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Combining these dry ingredients beforehand means you’ll get even lift and flavor throughout every Cranberry Cream Cheese Snickerdoodle.
Step 5: Combine Wet and Dry Mixtures
Gradually add your dry mixture into the creamed wet ingredients, mixing until just combined. Don’t overmix at this stage to guarantee a soft and tender cookie.
Step 6: Fold in Chopped Dried Cranberries
Gently fold in the finely chopped dried cranberries. You want even pops of cranberry in every bite to balance that cinnamon-sugar warmth with a little tartness.
Step 7: Shape and Coat the Dough Balls
Scoop tablespoon-sized portions of dough and roll them into balls with your hands. Next, roll each ball thoroughly in the cinnamon-sugar mixture for that irresistible sparkly crust.
Step 8: Bake and Cool
Place the coated dough balls onto your prepared baking sheet, making sure to leave about 2 inches between each. Bake for 10 to 12 minutes until the edges are just set and the tops appear slightly crackled. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack—they’ll finish setting up outside the oven for the perfect texture.
How to Serve Cranberry Cream Cheese Snickerdoodles

Garnishes
For a little something extra, dust your Cranberry Cream Cheese Snickerdoodles with a fine pinch of extra cinnamon sugar right out of the oven. Or try a drizzle of white chocolate to really set off the cranberry and cream cheese flavors for special occasions.
Side Dishes
These cookies pair beautifully with a steaming mug of chai, spiced coffee, or a cozy cup of cocoa. If you’re serving them at a party, set them alongside a winter fruit platter or a bowl of vanilla ice cream—the chewy, tangy cookies are a match made in dessert heaven with creamy or fresh flavors.
Creative Ways to Present
Cranberry Cream Cheese Snickerdoodles stack up wonderfully in a rustic basket lined with a linen napkin for a casual vibe, or tuck a few into a festive tin as a thoughtful homemade gift. For a cookie swap, arrange them in a ring on a holiday plate with more dried cranberries and orange zest as garnish for a bright, inviting look.
Make Ahead and Storage
Storing Leftovers
Store your Cranberry Cream Cheese Snickerdoodles in an airtight container at room temperature—they’ll stay soft and delightful for up to 5 days. Place a piece of parchment between layers to keep them looking bakery-fresh.
Freezing
These cookies freeze beautifully. Lay them in a single layer on a baking sheet to freeze, then transfer to a zip-top bag or airtight container. They’ll keep their flavor and tender bite for up to 2 months. Thaw on the counter when the craving strikes.
Reheating
For that fresh-baked warmth, pop a Cranberry Cream Cheese Snickerdoodle in the microwave for just 10 seconds, or warm in a low oven for 2-3 minutes. The soft texture comes right back, and those cranberries taste extra juicy!
FAQs
Can I use fresh cranberries instead of dried?
Fresh cranberries add too much moisture, so stick with dried. If you want to use unsweetened dried cranberries, consider upping the sugar by a couple of tablespoons to keep things balanced.
Can I double this recipe?
Absolutely! This recipe scales up beautifully, making it perfect if you need a big batch of Cranberry Cream Cheese Snickerdoodles for a cookie exchange or holiday party. Just use larger mixing bowls and watch your baking times closely.
What’s the best way to soften butter and cream cheese?
Let both sit at room temperature for about 30 to 45 minutes. If you’re in a hurry, cut them into cubes and microwave in short bursts on low power, checking every 10 seconds.
Can I make the dough ahead of time?
Yes, you can mix the dough and refrigerate it (covered) for up to 48 hours. Chilled dough is even easier to roll and can yield thicker, chewier cookies!
Why did my cookies spread too much?
This usually means your butter was too soft or your dough too warm. Chill your dough for 10 to 15 minutes before baking, especially if your kitchen is warm, to help the cookies hold their shape.
Final Thoughts
If you’re ready to wow friends, family, and even yourself, Cranberry Cream Cheese Snickerdoodles are a must-bake. Their festive colors, cozy aroma, and touch-of-tang flavor always stand out from the crowd. Don’t wait for a holiday—these cookies are pure magic any time of year. Happy baking!
Print
Cranberry Cream Cheese Snickerdoodles Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Cranberry Cream Cheese Snickerdoodles are a delightful twist on the classic cookie, featuring a tangy cream cheese and cranberry filling. The soft, chewy texture combined with the sweet cinnamon sugar coating makes them a perfect treat for the holiday season.
Ingredients
Cookies:
- 1/2 cup unsalted butter, softened
- 4 ounces 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 powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dried cranberries, finely chopped
Rolling Mixture:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter, cream cheese, and sugar: In a large mixing bowl, cream together the butter, cream cheese, and sugar until light and fluffy.
- Add egg and vanilla: Beat in the egg and vanilla extract until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually mix into the wet mixture.
- Add cranberries: Fold in the chopped dried cranberries.
- Roll the dough: Scoop tablespoon-sized portions of dough, roll into balls, and coat with the cinnamon-sugar mixture.
- Bake: Place on the baking sheet and bake for 10–12 minutes until set.
- Cool: Allow to cool on the baking sheet before transferring to a wire rack.
Notes
- Use finely chopped dried cranberries for even texture.
- Store in an airtight container at room temperature 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: 70mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg