- 1/2 cup unsalted butter, softened
- 1 cup white sugar
- 1 egg, large
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 tablespoons white sugar
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Preheat oven to 375°F and line a baking sheet with foil or parchment.
In a medium size bowl, cream butter and sugar until butter is light and fluffy (mixing on a moderately high speed until blended). Stir in egg and vanilla.
In a large bowl mix the flour, cream of tartar, and baking soda. Slowly add the wet ingredients and Craisins® to the dry ingredients and stir to combine dough.
In a small shallow bowl mix cinnamon and sugar. Form a tablespoon of dough into a ball and roll into cinnamon sugar mixture. Place dough balls on an ungreased baking sheet 1-2 inches apart.
Bake until light brown, 10-12 minutes. Let cool at least 5 minutes before transferring to cooling rack and enjoying.
Optional/Chef’s Tip: For a more festive Christmas Snickerdoodle, coat the dough balls in green sanding sugar instead of traditional white to go with the red Craisins® Dried Cranberries.