These Cranberry Snickerdoodle Cookies are a delightful twist on the classic snickerdoodle recipe. The tangy dried cranberries add a burst of flavor that pairs perfectly with the warm cinnamon-sugar coating. These cookies are soft, chewy, and absolutely irresistible. Perfect for the holiday season or any time you want a sweet treat, these Cranberry Snickerdoodle Cookies will quickly become a favorite in your household.
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dried cranberries
- 3 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
Directions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Fold in the dried cranberries until evenly distributed throughout the dough.
- In a small bowl, mix together the 3 tablespoons of granulated sugar and the ground cinnamon.
- Using a tablespoon or cookie scoop, portion out small balls of dough. Roll each ball in the cinnamon-sugar mixture until coated.
- Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are lightly golden. The cookies will be soft and chewy in the center.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Enjoy these delicious Cranberry Snickerdoodle Cookies with a glass of cold milk or a warm cup of tea.
