Description
Delight in these Cranberry Cream Cheese Snickerdoodles, a festive twist on the classic cookie. Soft and chewy with a luscious cream cheese filling and tart dried cranberries, rolled in cinnamon sugar for the perfect sweet-spicy finish. Ideal for holiday gatherings or cozy treats any time of year.
Ingredients
Scale
Cookie Dough
- 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
Cream Cheese Filling
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed mixture by mixing until smooth and well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, cinnamon, and salt to evenly distribute the leavening agents and spices.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined to avoid overworking the dough. Fold in the chopped dried cranberries for bursts of tart flavor.
- Prepare Cream Cheese Filling: Beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy, ready to create the luscious filling.
- Form Stuffed Dough Balls: Scoop about 1 tablespoon of dough and flatten it slightly. Place a small dollop of the cream cheese filling in the center, then carefully fold the dough around it, sealing the filling inside.
- Roll in Cinnamon Sugar: Roll each filled dough ball in the cinnamon sugar mixture, ensuring an even coating that adds a sweet and spicy crust.
- Bake Cookies: Arrange the coated dough balls on the prepared baking sheet with some space between each. Bake for 10-12 minutes, until the edges are set and the tops turn lightly golden.
- Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Ensure the butter and cream cheese are softened to room temperature for easier mixing.
- Do not overmix the dough once the flour is added to keep the cookies tender.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Adjust baking time slightly if making larger or smaller cookies.
- For extra holiday flair, add orange zest to the dough or sprinkle powdered sugar on cooled cookies.
