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Cranberry Snickerdoodle Cookies
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
85 minutes
Elevate classic cookies with a festive touch by making cranberry snickerdoodles.
Ingredients:
  • 1.5 cups white sugar
  • 0.5 cup butter, softened
  • 0.5 cup shortening
  • 2.75 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 (8 ounce) package cream cheese, softened and cubed
  • 1 cup dried cranberries
  • 6 tablespoons white sugar
  • 2 tablespoons ground cinnamon
Instructions:
  • In a large bowl, mix together 1 1/2 cups sugar, butter, shortening, and eggs until smooth and creamy. In a separate bowl, sift together flour, cream of tartar, baking soda, and salt.
  • Gently fold flour mixture into butter until combined. Mix in cream cheese until dough just comes together. Stir in cranberries with a wooden spoon. Cover dough with plastic wrap and refrigerate for about 1 hour until chilled.
  • Preheat the oven to 400°F (200°C) for optimal baking results.
  • Combine 6 tablespoons of sugar and cinnamon in a shallow bowl. Shape the cookie dough into 48 equal-size balls, then coat each ball in the cinnamon sugar mixture. Arrange the dough balls 2 inches apart on nonstick baking sheets.
  • Bake in the preheated oven for 8-10 minutes, until lightly browned with a slightly soft center. Allow to cool on baking sheets for 1 minute before transferring to a wire rack to cool completely.

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