Best 3 Cranberry Snickerdoodle Cookies Recipes
Indulge in a delightful symphony of flavors with our Cranberry Snickerdoodle Cookies. These soft and chewy cookies are a festive treat, combining the tangy sweetness of cranberries with the classic taste of snickerdoodles. Each bite offers a burst of fruity goodness, perfectly balanced by the warm and comforting spices of cinnamon and sugar. With two variations - a traditional cream cheese-based dough and a gluten-free almond flour option - these cookies cater to various dietary needs. Get ready to create a memorable baking experience and enjoy the irresistible charm of Cranberry Snickerdoodle Cookies.
Check out the recipes below so you can choose the best recipe for yourself!
CRANBERRY CREAM CHEESE SNICKERDOODLES
Easy to make. Only 3 simple steps.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 42
Number Of Ingredients 6
Steps:
- Mix cream cheese and butter in bowl untl smooth. Open cookie mix; remove cinnamon sugar packet; set aside. Add water, egg and cookie mix to cream cheese mixture until soft dough forms. Stir in cranberries. Cover; refrigerate 30 minutes.
- Drop dough by rounded teaspoonfuls into bowl with cinnamon sugar packet; roll to coat. Place 2 inches apart on ungreased cookie sheets.
- Bake at 375°F for 8 to 9 minutes or until edges are set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely.
Nutrition Facts : Calories 80, Carbohydrate 14 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 9 g, TransFat 0 g
CRANBERRY SNICKERDOODLE COOKIES
A few years ago I put together two of my favorite snickerdoodle recipes to come up with this one.
Provided by KLEROUE
Categories Desserts Cookies Snickerdoodle Recipes
Time 1h25m
Yield 48
Number Of Ingredients 12
Steps:
- 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 119.9 calories, Carbohydrate 15.8 g, Cholesterol 18 mg, Fat 6 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 2.9 g, Sodium 81 mg, Sugar 9.5 g
CRANBERRY CREAM CHEESE SNICKERDOODLES
Make and share this Cranberry Cream Cheese Snickerdoodles recipe from Food.com.
Provided by Recipe Junkie
Categories Dessert
Time 28m
Yield 3 dozen
Number Of Ingredients 5
Steps:
- In the bowl of a stand mixer, pour in cookie mix.
- Remove packet of cinnamon/sugar mixture and set aside.
- Add cream cheese, water, and egg to cookie mix and blend until smooth.
- Fold cranberries into the dough and chill dough in refrigerator for 15 minutes.
- Place cinnamon/sugar mixture in a bowl.
- Scoop spoonfuls of dough into cinnamon/sugar mixture and coat with mixture.
- Place on an ungreased cookie sheet and bake at 375 for 8 to 9 minutes. These cookies will not go brown.
- Cool on cookie sheet for 1 minute.
- Place cookies on cooling rack and cool completely.
Nutrition Facts : Calories 137.3, Fat 10.6, SaturatedFat 6.1, Cholesterol 99.2, Sodium 174.9, Carbohydrate 5.1, Fiber 1.5, Sugar 1.4, Protein 6
Tips:
- Use fresh cranberries for the best flavor. Frozen cranberries can also be used, but they should be thawed and drained before using.
- If you don't have a pastry blender, you can use two knives to cut the butter into the flour mixture.
- The dough will be sticky at first, but it will come together as you knead it. If the dough is too sticky, add a little more flour, one tablespoon at a time, until it is no longer sticky.
- Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies until they are just set, about 10-12 minutes. Overbaking will make the cookies dry and crumbly.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Conclusion:
These cranberry snickerdoodle cookies are a delicious and festive holiday treat. They are soft and chewy, with a sweet and tangy flavor. The cookies are also easy to make, and they can be made ahead of time, making them perfect for busy holiday bakers.
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