Traditional snickerdoodle cookies with a little bit of extra. The sweet cinnamonny cookies and the dried cranberries are perfectly balanced in this quick and easy recipe.
Tomorrow is Christmas Eve!! Whaaat?? I mean how??? Where has december gone? In Hungary we have the chirstmas dinner on the 24th and we also open presents then. So basically for me the most wonderful day of the year begins in a few hours!
We already made all of our desserts (except my fathers special cake) but I know a lot of people who just started the christmas baking. For all of these people here is a super fast last minute recipe.
I think december is all about cookies. Everybody likes some kind of cookies (gingerbread,ginger cookies, or chocolate chip cookies). So here is an other basic recipe.
Snickerdoodles are so delicious just as they are. BUT with some dried cranberries…omg a new level off goodness. But of course you can leave out the berries if you don’t like them or add other dried fruits or nuts.
They are so easy to make just mix everything together with a mixer (or by hand but than you'd need a little bit of muscles ) and then make balls, cover them with cinnamon sugar and bake them. No chilling in the fridge. No waiting.
I think Santa would be very happy with these cookies too!
Cranberry Snickerdoodle Cookies
Prep Time.10 min. Baking Time: 10 min. Total Time: 1 hour Portions: 60 cookies
Ingredients:
3 and ½ cups all purpose flour
3/4 teaspoon baking soda
1 cup butter (room temperature)
2 cups granulated sugar
2 eggs
¼ cup milk
1 teaspoon vanilla extract
200g dried cranberries
4 tablespoons sugar
1 and 1/2 teaspoon cinnamon
Directions:
Preheat your oven to 375F or 190C. Line a baking sheet with parchment paper.
In a big bowl mix the butter with an electric mixer on a high speed until it’s really pale and fluffy. (I used a standing mixer.)
Add the sugar and mix on a medium speed until smooth.
On a low speed add the eggs one at a time, the vanilla and the milk. Mix for 1 minute.
In a medium bowl mix together the flour and the baking soda.
Add the flour mixture into the wet ingredients in small portions. Mix them just until everything is combined.
Fold in the dried cranberries.
In a small bowl mix together the 4 tablespoons sugar and the cinnamon.
Make balls with a cookie scoop (1 tablespoon) or a spoon and roll them into the cinnamon-sugar mixture. Place them on the baking sheet. Leave at least 2 inches space between the cookies. Flatten them slightly with a glass or your hands. (I baked 8 cookies at a time.)
Bake them for 8-9 minutes. It’s good when the cookies are slightly soft and underbaked in the middle but the edges are firm. Don’t over bake them! Let them cool on the sheet for 10 minutes then transfer them onto a wire rack. The cookies firm up as they cool.
