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

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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

119.9 calories; 1.4 g protein; 15.8 g carbohydrates; 18 mg cholesterol; 81 mg sodium. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/03/2015
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 though! Read More
(1)

Most helpful critical review

Rating: 1 stars
05/28/2015
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 they tasted like biscuits or scones. I didn't care for them. Read More
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
02/02/2015
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 though! Read More
(1)
Rating: 1 stars
05/28/2015
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 they tasted like biscuits or scones. I didn't care for them. Read More
Rating: 5 stars
12/16/2015
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 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! Read More
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