Description
These Cranberry Cream Cheese Snickerdoodles are a delightful twist on the classic snickerdoodle cookie, featuring a tender cinnamon-sugar coated dough filled with a luscious cream cheese and cranberry center. Perfectly soft with a hint of tartness from dried cranberries, these cookies make a delicious holiday treat or everyday 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
- Preheat Oven and Prepare Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure cookies don’t stick and bake evenly.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and well combined, which helps create a tender cookie texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is smooth and homogenous, ensuring proper moisture and flavor.
- Mix 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.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients and mix just until combined to avoid overmixing. Then fold in the chopped dried cranberries gently.
- Prepare Cream Cheese Filling: In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth, creating a creamy filling for the cookies.
- Shape Filled Cookies: Scoop about 1 tablespoon of cookie dough, flatten it slightly, and place a small dollop of the cream cheese filling in the center. Fold the dough around the filling to seal it completely.
- Coat Cookies: Roll each stuffed dough ball in the cinnamon sugar mixture, ensuring an even coating which will give the classic snickerdoodle flavor and texture.
- Bake: Place the coated cookies onto the prepared baking sheet spaced apart and bake for 10-12 minutes, until the edges are set and the tops turn lightly golden.
- Cool: Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely, which helps them set properly without breaking.
Notes
- Be careful not to overmix the dough to keep the cookies tender and soft.
- Ensure cream cheese is fully softened for smooth filling without lumps.
- Use parchment paper or a silicone baking mat to avoid sticking and promote even baking.
- For extra festive flair, consider using red and green sugar sprinkles instead of cinnamon sugar coating.
- Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
