Put a festive, tangy twist on a holiday classic with these Cranberry Cream Cheese Snickerdoodles. This recipe elevates the traditional, cinnamon-spiced snickerdoodle by adding rich, velvety cream cheese directly into the dough, making the cookies incredibly soft, pillowy, and melt-in-your-mouth tender. Folded with sweet-tart dried cranberries and rolled in a sparkling cinnamon-sugar mixture, these cookies offer a delightful balance of warm spice, rich creaminess, and fruity brightness. They are the perfect addition to your Christmas cookie exchange, holiday dessert platters, or a cozy afternoon baking session. Get ready to fall in love with your new favorite holiday cookie!
Here’s a look at the core ingredients you’ll need to make these festive Cranberry-Cream Cheese Snickerdoodles.
Betty Crocker™ Snickerdoodle Cookie Mix: This convenient pouch provides the perfect sweet cookie base and includes the essential cinnamon-sugar packet for rolling.
Cream Cheese: Softened cream cheese is the secret to these cookies, adding a subtle tang and creating an ultra-soft, cake-like texture.
Dried Cranberries: These chewy, ruby-red gems add a festive pop of color and a tart contrast to the sweet cinnamon-sugar coating.
Cinnamon-Sugar Mix: The classic snickerdoodle finish that creates a sweet, spiced, and slightly crispy outer shell.
Other Ingredients You’ll Need: Butter (softened) and an egg.
Making these pillowy, spiced cookies is simple and fun. Follow the recipe below for all the specifics!
In a large bowl, beat the cookie mix, softened cream cheese, butter, and egg with an electric mixer until a soft, uniform dough forms.
Gently stir in the dried cranberries until they are evenly distributed throughout the dough.
Shape the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture until completely coated.
Place the balls 2 inches apart on ungreased cookie sheets. Bake 8 to 9 minutes until the edges are set. Cool on the pan for 1 minute before transferring to a wire rack.
Because these cookies contain cream cheese, proper storage is important to keep them fresh and safe.
You can store these cookies in an airtight container at room temperature for up to 3 days. Place parchment paper between layers to prevent them from sticking.
For longer freshness, store them in the fridge for up to 5 days. The chill makes them wonderfully dense and chewy!
Freeze baked cookies in a freezer-safe container or bag for up to 3 months. Thaw at room temperature for 20 minutes before serving.
If you prefer a warm cookie, microwave a single cookie for 5 to 8 seconds. Do not overheat, or the cream cheese base will soften too much and lose its structure.
In a medium bowl, mix cream cheese and butter until smooth. Set aside cinnamon-sugar packet from cookie mix pouch. Add cookie mix, water, and egg to cream cheese mixture; stir until soft dough forms. Stir in cranberries. Cover; refrigerate 30 minutes.
Heat oven to 375°F. Place reserved cinnamon-sugar in a small bowl. Drop dough by rounded teaspoonfuls into the bowl; roll to coat with cinnamon-sugar. On ungreased cookie sheets, place balls 2 inches apart.
Bake 8 to 9 minutes or until edges are set. Cool 1 minute; remove from cookie sheets to cooling racks.
For the softest, most pillowy cookies, make sure your cream cheese and butter are completely softened to room temperature before mixing. This allows them to blend seamlessly with the cookie mix, preventing any lumps and ensuring a uniform, cake-like texture.
If you want to add a touch of nutty crunch to these soft cookies, you can fold in 1/2 cup of chopped white baking chips or chopped pecans along with the dried cranberries.
When rolling the dough balls in the cinnamon-sugar mixture, press gently to make sure they get a thick, even coating. This creates that classic, sweet-spiced snickerdoodle crust once baked.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 3g | 4% |
| Saturated Fat | 1&½g | 7% |
| Trans Fat | 0g | % Value Not Available |
| Monounsaturated Fat | ½g | % Value Not Available |
| Polyunsaturated Fat | 0g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 10mg | 3% |
| Sodium | 50mg | 2% |
| Total Carbohydrate | 14g | 5% |
| Dietary Fiber | 0g | 0% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 9g | % Value Not Available |
| Protein | 0g | % Value Not Available |
| Vitamin D | Value Not Available | 0% |
| Calcium | Value Not Available | 0% |
| Iron | Value Not Available | 0% |
| Potassium | 40mg | 1% |
| Vitamin A | Value Not Available | 0% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 0% |
| Thiamin | Value Not Available | 0% |
| Riboflavin | Value Not Available | 0% |
| Niacin | Value Not Available | 0% |
| Vitamin B6 | Value Not Available | 0% |
| Folic Acid | Value Not Available | 0% |
| Vitamin B12 | Value Not Available | 0% |
| Pantothenic Acid | Value Not Available | 0% |
| Phosphorus | Value Not Available | 0% |
| Magnesium | Value Not Available | 0% |
| Zinc | Value Not Available | 0% |
| Manganese | Value Not Available | 0% |
| Selenium | Value Not Available | 0% |
| Copper | Value Not Available | 0% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
