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
Scale
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
