Cranberry Snickerdoodle Cookies recipe

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Ingredients

1 ½ cups white sugar
½ cup butter, softened
½ cup shortening
2 eggs
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
1 (8 ounce) package cream cheese, softened and cubed
1 cup dried cranberries
6 tablespoons white sugar
2 tablespoons ground cinnamon

Nutrition Info

119.9 calories
carbohydrate: 15.8 g
cholesterol: 18 mg
fat: 6 g
fiber: 0.5 g
protein: 1.4 g
saturatedFat: 2.9 g
servingSize: -
sodium: 81 mg
sugar: 9.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Beat 1 1/2 cups sugar, butter, shortening, and eggs together in a large bowl until smooth and creamy. Sift flour, cream of tartar, baking soda, and salt together in a separate bowl.

  2. Stir flour mixture into butter mixture, add cream cheese and stir until dough is just-combined. Mix cranberries into dough using a wooden spoon. Cover bowl with plastic wrap and refrigerate until chilled, about 1 hour.

  3. Preheat oven to 400 degrees F (200 degrees C).

  4. Whisk 6 tablespoons sugar and cinnamon together in a shallow bowl. Roll cookie dough into 48 equal-size balls and roll each ball in cinnamon sugar, place dough balls 2-inches apart on nonstick baking sheets.

  5. Bake in the preheated oven until lightly browned but still slightly soft in the center, 8 to 10 minutes. Cool on baking sheets for 1 minute before transferring to a wire rack to cool completely.

Recipe Yield

4 dozen

Recipe Note

A few years ago I put together two of my favorite snickerdoodle recipes to come up with this one.

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