Cranberry Snickerdoodle Cookies Recipes

Steps:

• Mix cream cheese and butter in bowl untl smooth. Open cookie mix; remove cinnamon sugar packet; set aside. Add water, egg and cookie mix to cream cheese mixture until soft dough forms. Stir in cranberries. Cover; refrigerate 30 minutes.
• Drop dough by rounded teaspoonfuls into bowl with cinnamon sugar packet; roll to coat. Place 2 inches apart on ungreased cookie sheets.
• Bake at 375°F for 8 to 9 minutes or until edges are set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely.

Steps:

• 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.

Steps:

• In the bowl of a stand mixer, pour in cookie mix.
• Remove packet of cinnamon/sugar mixture and set aside.
• Add cream cheese, water, and egg to cookie mix and blend until smooth.
• Fold cranberries into the dough and chill dough in refrigerator for 15 minutes.
• Place cinnamon/sugar mixture in a bowl.
• Scoop spoonfuls of dough into cinnamon/sugar mixture and coat with mixture.
• Place on an ungreased cookie sheet and bake at 375 for 8 to 9 minutes. These cookies will not go brown.
• Cool on cookie sheet for 1 minute.
• Place cookies on cooling rack and cool completely.