Cranberry Snickerdoodle Cookies recipe
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Ingredients
- 1 ½ cups white sugar ½ cup butter, softened ½ cup shortening 2 eggs 2 ¾ cups all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda ½ teaspoon salt 1 (8 ounce) package cream cheese, softened and cubed 1 cup dried cranberries 6 tablespoons white sugar 2 tablespoons ground cinnamon
Nutrition Info
- 119.9 caloriescarbohydrate: 15.8 gcholesterol: 18 mgfat: 6 gfiber: 0.5 gprotein: 1.4 gsaturatedFat: 2.9 gservingSize: -sodium: 81 mgsugar: 9.5 gtransFat: : -unsaturatedFat: : -
Directions Cranberry Snickerdoodle Cookies
Directions
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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.