Cranberry Snickerdoodles might have a funny-sounding name; however, they are absolutely delicious with your favorite cup of joe! These soft cookies, dusted with a layer of cinnamon-sugar, even taste good first thing in the morning. If you add a cup of cranberries to the cookie batter, they will prove to be a tasty and appropriate addition to your holiday menu.
And, do you know what the best part is? These delicious cookies are semi-homemade (with only six ingredients) and bake up in record time! Fun to make and quick to bake … how often do you hear that during the holidays?
This recipe was adapted from Betty Crocker's Fall Baking Cookbook.
- 4 oz cream cheese, softened
- 1/4 cup butter, softened
- 1 pouch Betty Crocker snickerdoodle cookie mix
- 1 tablespoon water
- 1 egg
- 1 cup sweetened dried cranberries
- In medium bowl, mix cream cheese and butter until smooth. Add cookie mix (set aside the cinnamon-sugar packet for later), water and egg to cream cheese mixture. Stir until soft dough forms. Stir in cranberries. Cover and refrigerate for 30 minutes.
- Heat oven to 375 degrees. Place reserved cinnamon-sugar mixture in small bowl. Drop dough by rounded teaspoonfuls into bowl; roll to coat with cinnamon-sugar. Place balls 2 inches apart on ungreased cookie sheets.
- Bake 8 to 9 minutes or until edges are set. Cool 1 minute. Remove from cookie sheets to cooling racks.