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
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: 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
