I created this recipe a few years ago by combining two of my favorite snickerdoodle recipes.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 25 mins |
| Servings: | 48 |
| Yield: | 4 dozen |
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
Instructions
- 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.
- 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.
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- 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.
Nutrition Facts
| Calories | 120 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 81 mg |
| Sugars | 10 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Absolutely delicious! I had a bag of dried cranberries that I wasn’t sure what to do with and this recipe was a giant hit! Now one of my go to recipes!
Excellent recipe and so easy for snickerdoodles! Only change I made was to add about a teaspoon of nutmeg to the sugar and cinnamon the cookies get rolled into before baking. Also worth mentioning – I don’t know if I just made my cookies small or what but I got WAY more than 48 cookies out of this recipe! I’d say at least 65/70!
The cranberries sounded like a great idea for a different type of snickerdoodle. I followed the recipe exactly. The cream cheese made the dough very different and when the cookies were done, they tasted like biscuits or scones. I didn’t care for them.
Tasty cookie with a very soft texture because of the cream cheese. The cranberries worked well in here, although my kids said they’d prefer them without. Funny how quickly they disappeared though!