Deliciously Tangy Cranberry Snickerdoodle Cookies

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

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. 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.
3. 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.
4. Fold in the dried cranberries until evenly distributed throughout the dough.
5. In a small bowl, mix together the 3 tablespoons of granulated sugar and the ground cinnamon.
6. Using a tablespoon or cookie scoop, portion out small balls of dough. Roll each ball in the cinnamon-sugar mixture until coated.
7. Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10 to 12 minutes, or until the edges are lightly golden. The cookies will be soft and chewy in the center.
9. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
10. Enjoy these delicious Cranberry Snickerdoodle Cookies with a glass of cold milk or a warm cup of tea.

Interesting Facts