Today’s share is a wonderful tried and true recipe from Betty Crocker, a delicious twist on an old time favorite cookie – Cranberry Cream Cheese Snickerdoodles! Only 6 ingredients, including water.

Cranberry Cream Cheese Snickerdoodle Cookies (Thick, Soft & Chewy)

These awesome cookies have the sweet and tangy flavors of classic snickerdoodles, but are taken to the next level with sweet and tart cranberries and the subtle tang of cream cheese. They are thick, soft, chewy, irresistible…and so easy to make using a bag of snickerdoodle cookie mix!  

PLEASE NOTE – This is a tried and true recipe from Betty Crocker and is not a sponsored post. I have no affiliation with Betty Crocker or any of the products shared in this post.

WHAT YOU NEED TO MAKE CRANBERRY CREAM CHEESE SNICKERDOODLE COOKIES

Bag of Betty Crocker Snickerdoodle Cookie Mix, sweetened dried cranberries, cream cheese, butter, egg and water.

HOW TO MAKE CRANBERRY CREAM CHEESE SNICKERDOODLE COOKIES

Open Snickerdoodle cookie mix, remove cinnamon mixture pouch and set aside for later.

In a large bowl, mix butter and cream cheese and blend/cream until smooth (make sure both are soft).

Add the dry cookie mix from the bag, egg and water and mix until well blended – the dough will be soft. Next add the cranberries, mix until blended.

PLACE DOUGH IN REFRIGERATOR COVERED FOR 30 MINUTES. Do not skip this part.

Preheat oven to 375 degrees F.

Open cinnamon pouch and pour in small bowl. Drop cookie dough in rounded spoonfuls in the cinnamon sugar (I use a medium Pampered Chef scooper), rolling and coating evenly. Place on ungreased cookie sheet 2 inches apart.

Bake on middle rack of the oven for 8 to 9 minutes. Remove, allow to cool for 1–2 minutes, then move to cooling rack.

Makes approximately 20 cookies using a medium size cookie scooper.

PINNABLE IMAGE

PLEASE NOTE – This tried and true recipe is from Betty Crocker, this is not a sponsored post, I have no affiliation with Betty Crocker or any of the products shared in this post. When I share a tried and true I always credit the original source, often sending you there for the full recipe, to read reviews and to print. 

Cranberry Cream Cheese Snickerdoodle Cookies

Recipe from Betty Crocker

Print Recipe

Save Recipe to Pinterest

Ingredients 

• 1 bag of Betty Crocker snickerdoodle cookies mix
• 4 ounces of cream cheese (1/2 of a block of cream cheese), softened
• 1 large egg
• 1/4 cup butter, softened
• 1 Tablespoon of water
• 1 cup sweetened dried cranberries

Directions

Open Snickerdoodle cookie mix, remove cinnamon mixture pouch and set aside for later.

In a large bowl, mix butter and cream cheese and blend/cream until smooth (make sure both are soft).

Add the dry cookie mix from the bag, egg and water and mix until well blended – the dough will be soft. Next add the cranberries, mix until blended.

PLACE DOUGH IN REFRIGERATOR COVERED FOR 30 MINUTES. Do not skip this part.

Preheat oven to 375 degrees F.

Open cinnamon pouch and pour in small bowl. Drop cookie dough in rounded spoonfuls in the cinnamon sugar (I use a medium Pampered Chef scooper), rolling and coating evenly. Place on ungreased cookie sheet 2 inches apart.

Bake on middle rack of the oven for 8 to 9 minutes. Remove, allow to cool for 1–2 minutes, then move to cooling rack.

Makes approximately 20 cookies using a medium size cookie scooper.

To print this great recipe, please head over to Betty Crocker. While you are there, be sure to read the 5 star rave reviews!

Thanks for stopping by!

Cheers!