Description
These Cranberry Cream Cheese Snickerdoodles offer a delightful twist on the classic snickerdoodle cookie, featuring a luscious cream cheese filling and tart dried cranberries. Soft, cinnamon-spiced cookies with a creamy surprise inside make these treats perfect for festive gatherings or cozy afternoons.
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 oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and facilitate even baking.
- 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 for a smooth cookie base.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until smooth and fully incorporated, helping to bind the ingredients.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, cream of tartar, cinnamon, and salt to evenly distribute the leavening and spices.
- Mix Dry into Wet: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until combined to avoid overworking the dough. Fold in the chopped dried cranberries for bursts of tartness.
- Prepare Cream Cheese Filling: Beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy to create the delicious filling.
- Fill Dough Balls: Scoop about 1 tablespoon of dough, flatten slightly, and place a small dollop of cream cheese filling in the center. Carefully fold the dough around the filling to fully seal it inside, preventing leakage during baking.
- Coat with Cinnamon Sugar: Roll each filled dough ball in the cinnamon sugar mixture, ensuring an even coating to achieve the classic snickerdoodle flavor.
- Bake: Place the coated dough balls on the prepared baking sheet, spacing them evenly, and bake for 10-12 minutes until the cookie edges are set and the tops are lightly golden.
- Cool: Let the cookies cool on the baking sheet for a few minutes to firm up before transferring them to a wire rack to cool completely, ensuring perfect texture.
Notes
- For best results, ensure the cream cheese is softened to easily blend into a smooth filling.
- You can swap dried cranberries with raisins or chopped dried cherries if desired.
- Make sure to seal the cream cheese filling well within the dough to avoid leakage during baking.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To freeze, place the filled dough balls on a baking sheet, freeze until solid, then transfer to a freezer-safe container for up to 3 months.
