If you're searching for a cookie that perfectly balances the creamy richness of cream cheese with the tart sweetness of cranberries, look no further! These Cranberry Cream Cheese Snickerdoodles are not just any cookies; they are a delightful twist on a classic favorite that will have your taste buds dancing with joy. Imagine biting into a soft, chewy cookie that’s bursting with flavor and topped with a cinnamon-sugar coating—pure bliss! Ready to impress your friends and family? Dive into this recipe and discover the secret to baking cookies that will leave everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp salt
- 1 cup dried cranberries
- 1/4 cup sugar for rolling
- 1 tsp cinnamon for rolling
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together softened butter, cream cheese, granulated sugar, and brown sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Incorporate vanilla extract and mix until well combined.
- In a separate bowl, whisk together flour, baking soda, cream of tartar, and salt to ensure even distribution of dry ingredients.
- Gradually add dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in dried cranberries gently using a spatula, distributing them evenly throughout the dough.
- In a small bowl, mix 1/4 cup sugar and cinnamon for rolling the cookies.
- Using a cookie scoop or spoon, form dough into 1-inch balls. Roll each ball in the cinnamon-sugar mixture, coating completely.
- Place cookies 2 inches apart on prepared baking sheets. Gently press down on each cookie to slightly flatten.
- Bake in preheated oven for 10-12 minutes, or until edges are lightly golden and centers are set but still soft.
- Remove from oven and let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Room Temperature Ingredients: Ensure your butter and cream cheese are at room temperature for easier mixing and a smoother dough. This will help create that light and fluffy texture you're aiming for.
- Don’t Overmix: When combining the dry and wet ingredients, mix until just combined. Overmixing can lead to tough cookies, so be gentle!
- Chill the Dough (Optional): If you have time, chilling the dough for about 30 minutes can enhance the flavors and help the cookies maintain their shape while baking.
- Perfect Baking: Keep an eye on the cookies as they bake. They should be lightly golden around the edges and still soft in the center. Remember, they will continue to firm up as they cool.
- Storage: To keep your cookies fresh, store them in an airtight container at room temperature. They can last up to 5 days, but trust us, they’ll probably be gone long before that!
- Experiment with Mix-Ins: Feel free to get creative! You can substitute or add other mix-ins like white chocolate chips or nuts for a personalized touch.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 30mg
