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My review
Cranberry Snickerdoodle Cookies
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KLEROUE
"A few years ago I put together two of my favorite snickerdoodle recipes to come up with this one."
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Ingredients
1 h 25 m servings 120Original recipe yields 48 servings (4 dozen)
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 3Most helpful
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2/2/2015
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 thoug...
12/15/2015
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 mentio...
5/28/2015
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, th...