Cranberry Cream Cheese Snickerdoodles is a soft, buttery, and one of the easiest cookie recipe with a typical crinkly top. The chewy texture on the inside makes these taste so damn good just like my Brown Butter Pumpkin Snickerdoodle Cookies
Topped with Cinnamon Sugar, these cookies are so tasty! You get that traditional snickerdoodle taste along with a hint of Cream Cheese and Cranberries!
You can easily make the dough ahead of time and then bake it as soon as guests come home! I bet they are gonna love it.
These are a traditional Snickerdoodle Cookie with a crinkly Cinnamon Sugar top and a chewy texture on the inside makes it taste so damn good.
So, if you got some dried Cranberries along with Cream Cheese at home, then wait no further. Quickly make these easy and amazing Cranberry Cream Cheese Snickerdoodles from scratch.
Ingredients You'll Need to Make Cream Cheese Snickerdoodles?
In this recipe you'll need the following Ingredients:
- Butter: I have used Salted Butter. In case you are using Unsalted Butter then you can use a pinch of salt for your cookies.
- Brown Sugar: I have used Packaged Light Brown Sugar for these cookies. You can also use dark Brown Sugar.
- Cream Cheese: Of Course, it's one of the primary ingredients of the recipe!
- Pure Vanilla Extract: Just for that holiday fragrance!
- Egg - If you want you can add one egg, just to get that richness in your Cookie.
- Flour - The Big Daddy of Baking. In case you want to make it gluten-free then you can use gluten-free flour. (I tried this with Almond Flour and it tastes just perfect. The ratio will be 1:1)
- Baking Powder - Just a tad bit of baking powder for that leavening.
- Ground Cinnamon and Ground Nutmeg: The most amazing spices that help achieve a nutty and fragrant taste to your Cookie.
- Dried Cranberries: Yup! the star of the show!
- Cinnamon+Sugar: Obviously! Without Cinnamon Sugar it is not Snickerdoodle...
How to Make Cranberry Cream Cheese Snickerdoodles?
This is just an overview of the recipe. To know the complete recipe, please refer to the recipe card below.
- First, we'll combine Butter, Brown sugar, Cream Cheese, Pure Vanilla Extract, and Egg in a bowl. These are the wet ingredient for the Cranberry Cream Cheese cookies. I generally use my handheld blender to mix this. But, you can also use a stand mixer fitted with a paddle attachment to make these cookies.
- In the next step, we'll add in our dry ingredients. In this recipe, we'll be using the Big old daddy of Baking - "All-Purpose Flour", the leavening agent: "Baking Powder" and the two fragrant spice cousins that are commonly used in fall and Christmas baking:- "Ground Cinnamon" and "Ground Nutmeg".
- Now, just combine everything well and your cookie dough is "Almost" ready!
- Yes, now's the turn to bring in the star of the recipe: Cranberries! I used dried cranberries for this Cookie.
- Once your Cookie dough for Cranberry Cream Cheese snickerdoodles is ready, it's time to chill the dough. So, cover it with a plastic wrap and then pop it in the refrigerator for 30-minutes. This will make sure your cookies are perfectly chewy and do not spread in the oven
- Now make balls (Scoop of 1 tablespoon) and place them in a bowl containing sugar+cinnamon. Coating your cookies in Cinnamon Sugar is what will give your cookies that typical taste! Press the cookie dough between your palms and flatten it out. This is very important. You cannot just place cookie dough balls in the oven. Doing this will make sure that your cookies do not over-spread while baking in the oven.
- Lastly, Pop it in the oven and bake.
- Also, cool these cookies down for 10 minutes in the oven and another 10 minutes on the counter, so that they harden up a bit from the cold air outside and get that perfect crunchy exterior and remain moist and chewy inside.
Cinnamon Sugar Ratio for Snickerdoodle
Basically, you need to use 1 part of cinnamon and 4 parts of sugar. Therefore the ideal cinnamon sugar ratio is 1:4.
So you can use 1 tablespoon cinnamon in 1/4 cup of Sugar. or 1/4 Cup Cinnamon in 1 Cup Sugar.
You can make cinnamon sugar and keep it in a glass jar with a lid. This can be stored in a cool and dry place for weeks.
Why Do They Call it Snickerdoodle?
Basically, Snickerdoodles or Snipdoodles have been around since the 1800s. Many people say that Snickerdoodle originated in Germany, yet, many disagree with that theory.
All we know, is that Snickerdoodle is basically, crinkly cookies with Cinnamon Sugar topping.
Is Cranberry Cream Cheese Snickerdoodles Dough Supposed to be Crumbly?
Well, Yes! When you add your dry ingredients to your wet ingredients your dough will look crumbly. But, chill the dough at least for 30-minutes or an hour in the refrigerator (covered with a plastic wrap), and then pop it in the oven.
Chilling the snickerdoodle cookie dough in the refrigerator improves their texture considerably. Basically, what we are doing is solidifying the fat (butter) in our cookie. When we pop the cookies in the oven, the chilled fat takes a longer time to melt. This helps your cookie retain its shape and (not spread) while it is baking.
Snickerdoodle Cookies WITHOUT Cream of Tartar
As you can see we haven't used cream of tartar to make these snickerdoodles. It's not that I have something against the cream of tartar. But, just I didn't have it at home. So, the basic replacement for Cream of tartar is Baking Powder. When baking Snickerdoodle cookies, you can easily replace cream of tartar with Baking Powder.
How to Make Cranberry Cream Cheese Snickerdoodle Cookies ahead of time?
- You can make the dough in advance and then when you want to bake, you can keep it on the counter for a few minutes until it's workable. Scoop out cookie balls and then place them in a bowl containing cinnamon sugar. Pop it in the oven and then it's ready for baking.
How to Store these Cranberry Cream Cheese Snickerdoodles?
To store these Cream Cheese Snickerdoodle cookies, you can keep them in an air-tight container such as a Tupperware and you can keep them at room temperature for 2-3 days.
You can also refrigerate. To refrigerate, allow them to come down to room temperature or cool down completely. Then you can keep it in an air-tight container so that its moisture gets retained.
In case you have to store them for a longer time, make sure you store them in a freezer friendly bag. Squeeze out as much air as possible. And, then place it in an air-tight container. Now you can store it in the freezer.
If you are making this recipe, then please leave a rating below. You can also tag me with your Image on Instagram @recipemagik with #recipemagik.
Cranberry Cream Cheese Snickerdoodles
- ½ Cup Unsalted Butter 1 stick
- 4 Oz Cream Cheese
- 1 Cup Brown Sugar 200g
- 1 teaspoon Pure Vanilla Extract
- 1 Large Egg at room temperature
- 1½ Cup All-Purpose Flour
- ½ teaspoon Baking Powder
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Ground Nutmeg
- 1 Cup Dried Cranberries
- Cinnamon Sugar
- In a medium bowl whisk butter, cream cheese, and sugar. Add egg and combine with a stand mixer or a handheld mixer until completely incorporated.
- In the same bowl add flour, baking powder, ground cinnamon, and ground nutmeg. Mix well.
- Now fold a cup of dried cranberries into the dough. Wrap the dough with a plastic wrap and chill it in the refrigerator for 30-minutes.
- Now scoop 1 tablespoon of cookie batter and roll it between your palm to form a small ball. Tap with your palm to make it look like a disc and place it on a plate containing cinnamon sugar.In the meantime preheat the oven to 350°F OR 180°C and prepare a baking sheet with parchment paper.
- Bake the snickerdoodle cookies in a preheated oven for 10-11 minutes. It will look underbaked and soft when it is done. Let it stay in the baking tray for additional 10-minutes before transferring to a cooling rack.Enjoy!