Soft & Chewy Cranberry Snickerdoodle Cookies

Prep Time:20 minutes
Servings:12-16 cookies
Specialty:V, LS, K

Prep Time:20 minutes
Servings:12-16 cookies
Specialty:V, LS, K

INGREDIENTS
DIRECTIONS

INGREDIENTS

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 cup Ocean Spray® Craisins® Dried Cranberries, roughly chopped
1 teaspoon ground cinnamon
2 tablespoons white sugar

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Nutritional Info

DIRECTIONS

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.