Description
Delight in these Cranberry Cream Cheese Snickerdoodles, a festive twist on the classic snickerdoodle cookie. Soft, cinnamon-spiced dough envelops a creamy, tangy cream cheese and dried cranberry filling, rolled in a cinnamon-sugar coating for the perfect balance of sweet and tart in every bite.
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
Coating
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat Oven: Preheat your 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, which will create a smooth base for the dough.
- Add Egg and Vanilla: Mix in the egg and vanilla extract thoroughly until the mixture is smooth and well combined.
- 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 and spices.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Fold in the chopped dried cranberries to incorporate them evenly into the dough.
- Prepare Cream Cheese Filling: Beat the softened cream cheese with powdered sugar and vanilla extract until the filling is smooth and creamy, ready to be encased in the dough.
- Assemble Cookies: Scoop about 1 tablespoon of dough and flatten it slightly. Place a small dollop of the cream cheese filling in the center. Carefully fold the dough around the filling to seal it inside completely.
- Coat with Cinnamon Sugar: Roll the filled dough balls in the cinnamon sugar mixture until fully coated, then place them spaced on the prepared baking sheet.
- Bake: Bake the cookies for 10-12 minutes, or until the edges are set and the tops are lightly golden, indicating they are perfectly baked through.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, preventing breakage and maintaining texture.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling that is easy to work with.
- Do not overmix the dough after adding the dry ingredients to keep the cookies tender.
- You can substitute dried cranberries with dried cherries for a subtle variation in flavor.
- Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a festive touch, drizzle melted white chocolate over cooled cookies before serving.
