Soft & Chewy Cranberry Snickerdoodle Cookies

Soft & Chewy Cranberry Snickerdoodle Cookies

Soft & Chewy Cranberry Snickerdoodle Cookies
  • Prep Time

    20 minutes
  • Serving Size

    12-16 cookies


  • Unsalted butter1/2 cup
  • White sugar1 cup
  • Egg1
  • Vanilla extract1/2 teaspoon
  • All-purpose flour1 1/2 cups
  • Cream of tartar1/4 teaspoon
  • Baking soda1/4 teaspoon
  • Craisins® Original Dried Cranberries1 cup
  • Ground cinnamon1 teaspoon
  • White sugar2 tablespoons
  • Craisins® Original Dried Cranberries front image.

    Featured Product

    Craisins® Original Dried Cranberries


Preheat oven to 375oF 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.

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.