Cranberry White Chocolate Snickerdoodles

Cranberry white chocolate snickerdoodles
Ok Christmas baking. I am officially on it. This week I’ve got cookies coming at you left, right and centre. By which I actually mean 3 cookie recipes but considering that prior to Saturday I had made nothing, it’s a pretty big step. First up, cranberry white chocolate snickerdoodles!
Believe it or not, all three recipes are variants of the same (healthy!!!) cookie dough base. Applesauce is your best friend here. It adds moisture and chew without the fat. We make up for that by adding white chocolate but you can’t have it all, right? I love Green & Black’s white chocolate because it is laden with speckles of vanilla bean. That’s a double flavour whammy right there.
As for snickerdoodles themselves, until a couple days ago I had never made nor eaten a single one in my entire life. Blasphemy, I know. Apparently my family didn’t think it was important to include them in our Christmas baking traditions. My grandma is even German and according to the trusty source, Wikipedia, the word “snickerdoodle” originated from the German word “Schneckennudeln” which means “snail noodles”. What this has to do with a cinnamon sugar coated sugar cookie, I have no idea. Clearly the German connection was lost somewhere along the lines. Or Wikipedia is not telling the truth which is beyond my realm of comprehension. Wikipedia, not truthful? More blasphemy.
Well on that note, happy baking. Have a cranberry white chocolate snickerdoodles-i-licious day! Unless of course you don’t have any snickerdoodles on hand, then I guess you can have a non-snickerdoodle-i-licious day. But what fun is that?
Cranberry white chocolate snickerdoodles
Cranberry white chocolate snickerdoodles
Cranberry white chocolate snickerdoodles

Cranberry White Chocolate Snickerdoodles
Makes 25-30 small cookies


1 cup brown sugar
1 egg
1/4 cup applesauce
2 tbsp. vegetable oil (or other neutral flavoured oil)
1/2 tsp. vanilla extract
2 1/4 cups flour
1 tsp. baking soda
1/4 tsp. salt
50g (1/2 bar) Green and Black’s white chocolate, chopped
1/3 cup dried cranberries (I used blueberry flavoured ones)

1/4 cup white sugar sugar
1/2 tsp. ground cinnamon


1. Heat your oven to 350F. Line 2 cookie sheets with parchment paper.
2. In a bowl, mix together the brown sugar and cinnamon. Set aside to roll the cookie dough in later.
3. In another mixing bowl, combine the brown sugar, egg, applesauce, oil and vanilla. Beat until smooth.
4. Stir in the flour, baking soda, salt, chocolate and cranberries. Mix until the dough forms a ball and there are no pockets of flour remaining.
5. Using a cookie scoop, portion out the cookies and roll them in the prepared cinnamon sugar. Place the sugar coated dough on the cookie sheets, spaced out 12-15 cookies per sheet.
6. Bake at 350F for 9-10 minutes or until golden.
7. Cool and enjoy!


To make the cookies vegan, omit the white chocolate and replace the egg with 1 flax egg (1 tbsp. ground flax seed mixed with 3 tbsp. water, let stand 15 minutes).

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