Cranberry Cream Cheese Snickerdoodles

Introduction

There’s something magical about the combination of tart cranberries, smooth cream cheese, and the warm, cinnamon-sugar coating of a snickerdoodle cookie. It’s like having the best of both worlds: the familiar, comforting snickerdoodle we all know and love, with a festive twist that makes it perfect for the holiday season. These Cranberry Cream Cheese Snickerdoodles are chewy, soft, and just a little bit tangy, thanks to the cream cheese. They are sweet, slightly tart, and have a cinnamon sugar crust that’s oh-so-delicious.

I first came across this combination when I was experimenting with holiday flavors, trying to find the perfect balance between sweet and tart. The idea of adding cranberries to the classic snickerdoodle came to me one afternoon, and I knew I had to try it. After a few adjustments, I ended up with a cookie that was soft, tangy, and absolutely irresistible. Now, it’s a family favorite—especially during the holidays when cranberries are in season.

These cookies have quickly become my go-to treat when I want something special to share with friends or bring to a holiday party. Whether you’re baking for a gathering or just indulging in a cozy afternoon at home, these cookies are sure to make everyone smile. So, let’s dive in and get started—trust me, these cookies will quickly earn their place in your recipe book!

Why You’ll Love This Recipe

There are so many reasons why Cranberry Cream Cheese Snickerdoodles should be your next baking project. Let me share just a few!

1. Unique Flavor Combination: The tartness of the cranberries balances perfectly with the creamy, rich texture of the cream cheese. Then, the cinnamon-sugar coating gives these cookies that classic snickerdoodle crunch that we all know and love.
2. Perfectly Soft and Chewy: Thanks to the cream cheese, these cookies come out soft, chewy, and just a little bit pillowy. The cranberries add a burst of freshness in every bite.
3. Festive and Fun: These cookies are perfect for the holidays but are delicious any time of year. They’re the kind of treat you’ll want to bring to parties, holiday gatherings, or just enjoy as a cozy treat at home.
4. Easy to Make: If you’re looking for a cookie that’s easy to whip up and doesn’t require a ton of ingredients or complicated steps, this recipe is for you. Minimal prep and easy steps make this a straightforward recipe that’s perfect for bakers of all levels.
5. Family-Friendly: These cookies are perfect for sharing with family or friends. They’re sweet, tart, and utterly delightful with just the right amount of crunch from the cinnamon sugar.

Preparation Time and Servings

• Total Time: 1 hour (includes chilling time)
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Servings: This recipe makes about 24 cookies, depending on the size you roll them.

Nutrition Facts:

• Calories per serving: 180
• Carbs: 26g
• Protein: 2g
• Fat: 8g
• Sugar: 15g

Ingredients

Here’s what you’ll need to get started on these Cranberry Cream Cheese Snickerdoodles:

• 1 cup unsalted butter, softened – Butter gives the cookies that rich, soft texture and flavor.
• 1 package (8 oz) cream cheese, softened – This is the secret ingredient that makes these cookies extra creamy and chewy!
• 1 1/2 cups sugar – For sweetness that balances out the tartness of the cranberries.
• 1 large egg – Helps bind everything together.
• 2 3/4 cups all-purpose flour – This will form the base of your dough.
• 1 1/2 teaspoons baking powder – To give the cookies their light and airy texture.
• 1 teaspoon vanilla extract – For that warm, sweet undertone.
• 1/2 teaspoon ground cinnamon – Adds a touch of spice to the dough.
• 1/4 teaspoon salt – Enhances the flavors of the cookies.
• 1/2 cup dried cranberries, chopped – These bring the tart flavor to the cookies and provide little bursts of freshness.
• 1/4 cup sugar (for rolling) – This is used for the cinnamon-sugar coating.
• 1 tablespoon ground cinnamon (for rolling) – The other half of the cinnamon-sugar coating that gives these cookies their signature snickerdoodle flavor.

The combination of these ingredients creates a deliciously balanced cookie—sweet, slightly tangy, and a little spicy from the cinnamon. Trust me, once you taste these, you’ll be hooked!

Step-by-Step Instructions

Step 1: Preheat the oven and prep your baking sheets
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone baking mat to prevent sticking. You’ll want to have these ready to go as soon as your cookie dough is mixed up.

Step 2: Mix the wet ingredients
In a large mixing bowl, beat together the softened butter and cream cheese using an electric mixer on medium speed until the mixture is light and fluffy. This should take about 2-3 minutes. Then, add the sugar and beat until the mixture is smooth and creamy.

Step 3: Add the egg and vanilla
Add the egg and vanilla extract to the wet mixture. Continue beating until well combined, scraping down the sides of the bowl as needed. The mixture should be light and smooth.

Step 4: Combine the dry ingredients
In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. This will ensure the dry ingredients are evenly distributed before you mix them into the wet ingredients.

Step 5: Gradually combine wet and dry ingredients
Slowly add the dry mixture to the wet ingredients, mixing on low speed until everything is combined. Be careful not to overmix, as this can lead to tough cookies. Once the dough comes together, gently fold in the chopped dried cranberries.

Step 6: Chill the dough
Once the dough is ready, cover the bowl with plastic wrap and chill it in the refrigerator for at least 30 minutes. This helps the dough firm up, making it easier to roll into balls and gives the flavors a chance to meld.

Step 7: Roll the dough into balls and coat
After chilling, roll the dough into 1-inch balls using your hands or a cookie scoop. In a small bowl, combine the 1/4 cup of sugar and 1 tablespoon of cinnamon. Roll each dough ball in the cinnamon-sugar mixture, ensuring it’s fully coated.

Step 8: Bake the cookies
Place the dough balls onto your prepared baking sheets, spacing them about 2 inches apart. Bake the cookies in your preheated oven for 10-12 minutes, or until the edges are golden brown. The centers will look soft, but they will firm up as they cool.

Step 9: Cool and enjoy
Once the cookies are done baking, remove them from the oven and let them cool on the baking sheets for 5 minutes. Then, transfer them to a wire rack to cool completely. Trust me, these cookies are even better once they cool and the flavors settle.

How to Serve

These Cranberry Cream Cheese Snickerdoodles are perfect on their own, but there are plenty of ways to enjoy them!

• Serve with a warm beverage: A cup of hot cocoa, tea, or coffee pairs beautifully with these soft, chewy cookies.
• Top with a dollop of whipped cream or a drizzle of frosting for a little extra indulgence.
• Pack them up as gifts: These cookies make the perfect homemade gift during the holiday season. Simply package them in a cute tin or box with a festive ribbon!

Additional Tips

Here are a few tips to make sure your Cranberry Cream Cheese Snickerdoodles come out perfect every time:

1. Use softened cream cheese and butter: Make sure both the butter and cream cheese are softened to room temperature before mixing. This helps them blend together smoothly for a creamy dough.
2. Chill the dough: Don’t skip the chilling step! It helps the dough firm up, making it easier to roll into neat balls and prevents the cookies from spreading too much during baking.
3. Don’t overmix the dough: Once you add the dry ingredients, mix just until everything is combined. Overmixing can lead to tough cookies, and we definitely don’t want that!
4. Try fresh cranberries: If you have fresh cranberries on hand, you can chop them up and use them instead of dried cranberries. You may need to add a little more sugar to balance the tartness.
5. Make sure the cookies are golden on the edges: The cookies will still be soft in the center, so watch for golden edges. If they start to brown too much, take them out immediately to avoid overbaking.

Recipe Variations

Here are a few ways you can mix things up with this Cranberry Cream Cheese Snickerdoodle recipe:

1. Add white chocolate chips: For an extra creamy sweetness, fold in some white chocolate chips along with the cranberries. The combination of cranberry, cream cheese, and white chocolate is irresistible!
2. Substitute other berries: If cranberries aren’t your thing, feel free to swap them for dried cherries, blueberries, or even chopped strawberries. Each variation brings a new twist to the classic snickerdoodle.
3. Make them gluten-free: If you need a gluten-free version, you can use a 1:1 gluten-free flour substitute. Just be sure to check that your baking powder and other ingredients are certified gluten-free.
4. Create a spiced version: Add a pinch of ground ginger, nutmeg, or allspice to the dough for a spiced-up version of these cookies. It’s perfect for the colder months when you’re craving extra warmth.

Frequently Asked Questions (FAQ)

1. Can I use fresh cranberries instead of dried cranberries?

Yes, you can use fresh cranberries in place of dried cranberries! However, fresh cranberries are much more tart, so you may want to increase the amount of sugar to balance out the sourness. To use fresh cranberries, chop them into smaller pieces before adding them to the dough.

2. How can I make these cookies dairy-free?

To make these Cranberry Cream Cheese Snickerdoodles dairy-free, you can substitute the cream cheese with a dairy-free cream cheese alternative (such as coconut-based or almond-based cream cheese) and use a dairy-free butter substitute like Earth Balance or Miyoko’s. Be sure to double-check that all your ingredients are dairy-free if you have dietary restrictions.

3. Can I freeze the dough?

Yes! You can freeze the cookie dough before or after rolling the dough into balls. To freeze the dough, place the cookie balls on a baking sheet in a single layer and freeze them until firm. Once they are frozen, transfer the dough balls to an airtight container or freezer bag. When ready to bake, just bake from frozen for an extra minute or two. This makes them easy to bake in batches whenever you need a fresh batch of cookies.

Print

Conclusion

These Cranberry Cream Cheese Snickerdoodles are the perfect balance of sweet, tart, and creamy. They’re sure to become a favorite at any gathering or as a cozy treat for yourself. The combination of the soft cookie dough with the tart cranberries and the cinnamon-sugar coating makes every bite something special.

Whether you’re looking to impress your friends or simply want a new holiday cookie to add to your baking routine, this recipe is a winner. Give it a try, and I promise you won’t be disappointed. Happy baking, and enjoy these delicious cookies with your loved ones!