If you’re looking for a cookie that combines comforting cinnamon flavors with a luscious surprise inside, this Cranberry Cream Cheese Snickerdoodles Recipe is your new best friend in the kitchen. Imagine tender, chewy snickerdoodles with vibrant bursts of tart cranberry, all wrapped around a creamy, dreamy cream cheese center. Every bite offers a perfect balance of sweet, tangy, and spicy notes that will have you reaching for just one more (okay, maybe two). These cookies bring holiday cheer year-round and are guaranteed to become a staple in your baking rotation.
Ingredients You’ll Need
This Cranberry Cream Cheese Snickerdoodles Recipe shines because of its simple yet thoughtfully chosen ingredients. Each item plays a key role, from the soft butter that gives a tender texture to the cinnamon that gives the cookies that classic snickerdoodle warmth. Let’s dive into what makes these cookies so special.
- 1/2 cup unsalted butter, softened: Provides rich moisture and a tender crumb.
- 1 cup granulated sugar: Adds sweetness and helps create that perfect golden crust.
- 1/4 cup brown sugar: Brings a hint of caramel flavor and added chewiness.
- 1 large egg: Binds the dough and contributes to the cookie’s soft texture.
- 1 tsp vanilla extract: Enhances all the flavors with natural sweetness.
- 1 1/2 cups all-purpose flour: The backbone that holds everything together.
- 1/2 tsp baking soda: Helps the cookies rise lightly for that perfect softness.
- 1/4 tsp cream of tartar: Adds the signature snickerdoodle tang and chewiness.
- 1/2 tsp cinnamon: Infuses the dough with warm spice.
- 1/4 tsp salt: Balances sweetness and enhances flavors.
- 1/2 cup dried cranberries, chopped: Provides a burst of tartness and chewy texture.
- 4 oz cream cheese, softened: The luscious filling that brings creamy richness.
- 2 tbsp powdered sugar: Sweetens the cream cheese for a smooth filling.
- 1/2 tsp vanilla extract (for filling): Adds depth and vanilla notes to the creamy filling.
- 1/4 cup granulated sugar (for rolling): Creates a crunchy, sweet coating.
- 1 tsp ground cinnamon (for rolling): Sprinkles on extra warmth and aromatic fragrance.
How to Make Cranberry Cream Cheese Snickerdoodles Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure your cookies bake evenly and don’t stick. This simple prep step sets the stage for perfectly baked cookies every time.
Step 2: Cream the Butter and Sugars
In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy. This creaming process creates air pockets in the dough, which are crucial for that soft, tender texture that snickerdoodles are famous for.
Step 3: Add Egg and Vanilla
Mix in the egg and vanilla extract until everything is smooth and evenly combined. These ingredients bring moisture, flavor, and a little bit of that magic needed to unite the dough.
Step 4: Whisk Dry Ingredients
In a separate bowl, combine the all-purpose flour, baking soda, cream of tartar, cinnamon, and salt. Whisking these together ensures that the leavening agents and spices distribute evenly, preventing any clumps or uneven bites.
Step 5: Combine Wet and Dry Mixtures
Gradually incorporate the dry ingredients into the wet mixture, mixing just until combined. Overmixing can lead to tough cookies, so a gentle touch here keeps the texture tender. Then fold in the chopped dried cranberries, giving your dough bursts of bright tartness with every bite.
Step 6: Prepare the Cream Cheese Filling
Beat together the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and silky. This creamy filling is what takes these snickerdoodles from everyday cookies to a dreamy treat.
Step 7: Fill and Shape the Cookies
Scoop about 1 tablespoon of dough and flatten it slightly in your hand. Add a small dollop of the cream cheese filling in the center, then carefully fold the dough around it, sealing the cream cheese inside. This little secret center makes every cookie exciting to eat.
Step 8: Roll in Cinnamon Sugar
Roll each filled dough ball in the cinnamon and granulated sugar mixture so that each cookie gets a perfectly sweet, spiced coating. This final touch adds the classic snickerdoodle crunch and aroma that we all love.
Step 9: Bake to Perfection
Place the cookies on your prepared baking sheet and bake for 10 to 12 minutes or until the edges are set and the tops are just lightly golden. The timing is key here to keep the cookies soft and chewy with that golden touch.
Step 10: Cool and Enjoy
Let the cookies cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely. This allows the cream cheese filling to settle just right, so each bite melts in your mouth.
How to Serve Cranberry Cream Cheese Snickerdoodles Recipe
Garnishes
For an extra pop of festive color and zip, sprinkle a few fresh or candied cranberries on top just before serving. If you want a bit of sparkle, a light dusting of powdered sugar works beautifully too. These small touches make your cookies look as special as they taste.
Side Dishes
These cookies pair wonderfully with a creamy latte, bold black coffee, or a reassuringly warm cup of chai tea. For a playful twist, serve alongside a small bowl of vanilla or cinnamon-spiced whipped cream for dipping. The possibilities are endless and delicious.
Creative Ways to Present
Stack your Cranberry Cream Cheese Snickerdoodles Recipe cookies in a clear glass jar tied with a festive ribbon for a charming gift. Alternatively, put them on a rustic wooden board alongside nuts and cheese for a unique dessert platter that guests will adore.
Make Ahead and Storage
Storing Leftovers
Store your cookies in an airtight container at room temperature for up to 3 days. This keeps the snickerdoodles soft and the cream cheese filling luscious. If your kitchen is warm, popping the container in the fridge is a safe bet to maintain freshness.
Freezing
You can freeze the dough balls before baking—just place them on a tray, freeze until solid, then transfer to a freezer bag. When ready to bake, thaw slightly and proceed as usual. Baked cookies also freeze well; simply wrap them tightly and freeze for up to 3 months.
Reheating
Warm leftover cookies gently in the microwave for 10 to 15 seconds to soften the cream cheese center and bring back that fresh-baked feeling. Alternatively, pop them in a 300°F oven for about 5 minutes for a crisp exterior and warm center.
FAQs
Can I use fresh cranberries instead of dried for the Cranberry Cream Cheese Snickerdoodles Recipe?
Fresh cranberries are much more tart and watery than dried, which can affect the dough consistency. It’s best to stick with dried cranberries for the chewy texture and balanced flavor that complements the cream cheese filling perfectly.
What if I don’t have cream of tartar for this recipe?
Cream of tartar gives snickerdoodles their unique tang and chew. If you don’t have it, you can replace it with 1 1/2 teaspoons of baking powder instead, but expect a slightly different texture and flavor.
Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum for best results. The cookie’s texture will be a little different but still delicious.
How long do these cookies stay fresh?
Stored properly in an airtight container, these Cranberry Cream Cheese Snickerdoodles Recipe cookies stay fresh for up to 3 days at room temperature and up to a week in the fridge.
Can I double the recipe for a larger batch?
Yes, you can easily double or even triple this recipe. Just be sure not to overcrowd your baking sheets and bake cookies in batches so they cook evenly and maintain their tender texture.
Final Thoughts
There’s something truly magical about this Cranberry Cream Cheese Snickerdoodles Recipe—each part of it, from the tangy cranberries to the creamy filling and warm cinnamon sugar coating, comes together for a cookie experience that feels both familiar and delightfully new. Whether for everyday indulgence or a festive treat, you won’t regret giving this recipe a whirl. Trust me, your tastebuds will thank you!
Print
Cranberry Cream Cheese Snickerdoodles Recipe
- Total Time: 32 minutes
- Yield: 20 servings 1x
Description
Cranberry Cream Cheese Snickerdoodles are a delightful twist on the classic snickerdoodle cookie. These soft and chewy cookies feature a tangy cream cheese filling accented with dried cranberries and rolled in a cinnamon sugar coating. Perfect for holiday treats or any cozy occasion.
Ingredients
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: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract to the butter-sugar mixture until fully incorporated and smooth.
- Combine 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.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring just until combined to avoid overmixing. Then fold in the chopped dried cranberries gently.
- Prepare Cream Cheese Filling: In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until the filling is smooth and creamy.
- Assemble Cookies: Scoop about 1 tablespoon of cookie dough and flatten it slightly in your hand. Place a small dollop of cream cheese filling in the center of the dough, then carefully fold the dough around the filling to seal it inside.
- Roll in Cinnamon Sugar: Mix the granulated sugar and ground cinnamon in a small bowl. Roll each filled cookie dough ball in the cinnamon sugar mixture to coat evenly, then place them spaced apart on the prepared baking sheet.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are set and the tops turn lightly golden, being careful not to overbake.
- Cool Cookies: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely, allowing the filling to firm up slightly.
Notes
- Ensure the butter and cream cheese are softened to room temperature for smooth mixing.
- Do not overmix the dough once the dry ingredients are added to keep cookies tender.
- The cream cheese filling should be sealed well inside the dough to prevent leaking during baking.
- These cookies can be stored in an airtight container for up to 3 days or frozen for longer storage.
- Use parchment paper or a silicone baking mat to prevent sticking and promote even baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
