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Cranberry Snickerdoodles

– Posted in: Food
Cranberry Snickerdoodles

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?

Cranberry Snickerdoodles

Rating: 51

Prep Time 30 minutes

Total Time: 1 hour

Yield: 42

Serving Size: 1 cookie

Calories per serving: 30

Cranberry Snickerdoodles

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


  1. 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.
  2. 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.
  3. Bake 8 to 9 minutes or until edges are set. Cool 1 minute. Remove from cookie sheets to cooling racks.

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