A few years ago I put together two of my favorite snickerdoodle recipes to come up with this one.
Ingredients
- ½ cups white sugar: 1 piece
- butter: 0.5 cup (softened)
- shortening: 0.5 cup
- eggs: 2 piece
- ¾ cups all-purpose flour: 2 piece
- cream of tartar: 2 tsp
- baking soda: 1 tsp
- salt: 0.5 tsp
- cream cheese, softened and: 1 pack (8 ounce pack, cubed)
- cranberries: 1 cup (dried)
- white sugar: 6 Tbsp
- ground cinnamon: 2 Tbsp
Metric Conversion
Stages of cooking
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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.
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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.
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Preheat oven to 400 degrees F (200 degrees C).
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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.
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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.
