Featured Product
Soft & Chewy Cranberry Snickerdoodle Cookies
Prep Time
20 minutesServing Size
12-16 cookies
Ingredients
- 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
Steps
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.
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.