Description
Delight in the perfect blend of tart cranberries and creamy cheese with these Cranberry Cream Cheese Snickerdoodles. Soft, cinnamon-spiced cookies with a luscious cream cheese filling make this treat an irresistible holiday favorite or year-round indulgence.
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
- Prepare Oven and Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a large bowl, beat together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, creating a smooth base for your cookie dough.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed mixture, mixing until fully combined and smooth to create a uniform batter.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, cream of tartar, cinnamon, and salt to evenly distribute the leavening agents and spice.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overworking the dough. Fold in the chopped dried cranberries carefully.
- Make Cream Cheese Filling: Beat the softened cream cheese, powdered sugar, and vanilla extract together until the filling is smooth and creamy, perfect for stuffing inside the cookies.
- Shape Cookies with Filling: Scoop about 1 tablespoon of dough, flatten it slightly in your hand, place a small dollop of cream cheese filling in the center, then fold the dough around the filling to encase it completely.
- Coat Cookies: Roll each filled dough ball in the cinnamon sugar mixture until well-coated, giving each cookie a delicious cinnamon-sweet crust.
- Bake the Cookies: Place the coated dough balls on the prepared baking sheet and bake in the preheated oven for 10-12 minutes, or until the cookie edges are set and tops turn lightly golden.
- Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes post-baking, then transfer them to a wire rack to cool completely, ensuring they set perfectly.
Notes
- Ensure butter and cream cheese are softened to room temperature for easier mixing and better texture.
- Do not overmix the dough as it can lead to tough cookies.
- If dried cranberries are too hard, soak them briefly in warm water and drain before chopping to soften.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a dairy-free option, substitute cream cheese and butter with vegan alternatives.
