Ingredients You’ll Need
Main Ingredients
- 1 (17.9 oz) package Snickerdoodle cookie mix, cinnamon-sugar packet removed
- 1 large egg
- 1/2 cup (1 stick) salted butter, softened
- 3 tablespoons sour cream
- 3/4 cup white chocolate chips
- 3/4 cup dried cranberries
The snickerdoodle mix gives you a built-in cinnamon-sugar cookie base that pairs perfectly with cranberries and white chocolate. Softened salted butter adds richness and a bit of extra flavor, and the sour cream is the secret to keeping these cookies soft even a day or two after baking. The white chocolate chips bring creamy sweetness while the dried cranberries add chew and tart contrast, balancing out the sweetness of the mix.
Simple Substitutions and Add-Ins
- Cookie mix: You can swap in sugar cookie mix if that’s what you have; just expect a milder cinnamon note and slightly sweeter base.
- Butter: Unsalted butter works too—add a pinch or two of salt to balance the flavors.
- Sour cream swaps: Full-fat Greek yogurt or softened cream cheese can stand in for sour cream if needed, giving a similar tang and tenderness.
- Extra texture: For crunch, you can add 1/2 cup chopped pecans or walnuts along with the cranberries and white chocolate.
Step-by-Step Instructions
Mix the Dough
- Preheat the oven
I preheat my oven to 375°F (190°C) and line two large baking sheets with parchment paper or lightly spray them with baking spray. This higher temperature helps the cookies set quickly and stay soft in the center. - Combine the base ingredients
In a large mixing bowl, I add the entire pouch of snickerdoodle cookie mix (without the cinnamon sugar packet), the large egg, softened salted butter, and sour cream. Using a hand mixer or stand mixer, I beat everything together on medium speed for 2–3 minutes until the dry mix disappears and a thick, smooth dough forms. - Fold in the mix-ins
Once the base dough looks uniform, I pour in the white chocolate chips and dried cranberries. With a spatula or the mixer on low, I fold them in just until they’re evenly distributed so every scoop of dough gets a good mix of chips and berries.
Shape and Bake
- Portion the cookies
I use a medium cookie scoop (about 1 1/2 tablespoons of dough) to form mounds and place them on the prepared baking sheets, leaving 2 inches between each cookie to allow for spreading. If I want slightly thicker cookies, I chill the dough for 20–30 minutes first, but this recipe bakes well without chilling. - Bake until just set
I bake the cookies for 9–12 minutes, rotating the pans halfway through, until the edges are set and starting to turn light golden while the centers still look a bit soft. They will continue to firm up as they cool, so I avoid waiting until the tops are fully browned. - Cool for best texture
I let the cookies rest on the baking sheet for 5 minutes so they can set up without breaking, then transfer them to a wire rack to cool completely. As they cool, the edges stay gently crisp while the centers settle into a soft, chewy texture that’s perfect with the creamy white chocolate.
Quick Visual Guide
- Mix snickerdoodle cookie mix, butter, egg, and sour cream into a smooth dough.
- Fold in white chocolate chips and dried cranberries.
- Scoop onto lined baking sheets.
- Bake 9–12 minutes until edges are lightly golden.
- Cool on the pan, then move to racks.
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