These Zesty Orange Snickerdoodles are a delightful twist on a classic favorite. With a refreshing citrus hit, they bring a burst of sunshine to any table. Perfect for brightening up your cookie platter!
Butter: Provides the rich, creamy base, lending that irresistible texture to the cookie. Make sure it's softened for easy mixing.
Granulated sugar: Sweetens the dough and helps create that perfect crispy exterior when combined with cinnamon.
Eggs: Bind the ingredients together and add moisture, ensuring your cookies are soft and chewy.
All-purpose flour: The main structure provider; too much could make the cookies hard, so measure carefully.
Cream of tartar: Adds that distinctive tang to snickerdoodles and helps with the rise.
Baking soda: Acts as a leavening agent, creating a light and airy texture.
Salt: Enhances the overall flavor, balancing the sweetness.
Orange zest: Infuses the dough with a zesty aroma and flavor, making these cookies unique.
Orange juice: Adds moisture and a subtle citrus undertone, complementing the zest beautifully.
Cinnamon-sugar coating: Provides that classic snickerdoodle crunch and warmth with a hint of spice.
These cookies pair wonderfully with a cup of herbal tea, highlighting the citrus notes. Alternatively, serve them with a scoop of vanilla ice cream for a refreshing dessert.
First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking. In a large bowl, cream together the softened butter and 1 1/2 cups of sugar until the mixture is light and fluffy. This should take about 3-4 minutes and is crucial for the texture of your cookies.
Next, add the eggs to the creamed mixture one at a time, ensuring each is fully integrated before adding the next. Stir in the orange zest and orange juice for that fresh, citrusy kick. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add these dry ingredients to the wet mix, blending until everything is well combined. You should have a soft, slightly sticky dough.
In a shallow dish, combine the additional 1/4 cup of sugar with the ground cinnamon. Roll the dough into 1-inch balls using your hands — a bit of stickiness is normal, but if it's too sticky, chill it for a few minutes. Roll each ball in the cinnamon-sugar mixture until well coated. Arrange the balls on your prepared baking sheet, spaced about 2 inches apart to allow for spreading.
Bake the cookies in your preheated oven for 10-12 minutes or until the edges are lightly golden. They might look a little underdone in the center when you first take them out, but they'll firm up as they cool. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. This step is key to achieving the perfect chewy texture.
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