Description
Soft, chewy cookies with bright orange zest and tart dried cranberries, combining the classic snickerdoodle texture with a sweet-tart twist.
Ingredients
Cookies
1 1/4 cups (250 g) granulated sugar
2 Tbsp (6 g) fresh orange zest
2 1/2 cups (350 g) all-purpose flour
2 tsp (8 g) cream of tartar
1 tsp (5 g) baking soda
1/2 tsp (1 g) ground cinnamon
3/4 tsp (4.5 g) salt
1 cup (224 g) unsalted butter, at room temperature
1 large egg (50 g)
1 large egg yolk (18 g)
1 tsp (4 g) Simply Organic Pure Madagascar Vanilla Extract
1 cup (120 g) dried cranberries
For Rolling
6 Tbsp (75 g) granulated sugar
2 tsp (4 g) ground cinnamon
Instructions
1. Make orange sugar: Combine sugar and orange zest in a food processor and pulse for 1 minute until finely ground. Alternatively, beat sugar and orange zest in a mixing bowl on low speed until blended.
2. Make dough: Whisk together flour, cream of tartar, baking soda, cinnamon, and salt. Beat butter and orange-sugar until creamy. Add egg, egg yolk, and vanilla extract, then gradually mix in dry ingredients. Fold in cranberries.
3. Chill dough: Cover and refrigerate for 30 minutes.
4. Preheat oven: Set oven to 350°F and line two baking sheets with parchment paper. Combine sugar and cinnamon for rolling.
5. Form cookies: Scoop 1 1/2-inch balls of dough, roll in cinnamon-sugar, and place on sheets 2 inches apart. Flatten slightly.
6. Bake: Bake 11 minutes, rotating halfway, until puffed and crackly. Cool 5 minutes on sheets, then transfer to a wire rack.
7. Store: Keep in an airtight container at room temperature up to 5 days, or freeze for up to 2 months.
8. Optional Make-Ahead: Freeze dough balls for up to 2 months, roll in cinnamon-sugar before baking, adding 1–2 minutes to bake time.
Notes
Cookie scoop: Use a medium scoop (~1 1/2 tablespoons).
Freeze cookies: Cool completely, freeze flat on a baking sheet for 1 hour, then transfer to a freezer-safe container. Thaw at room temperature or warm in 325°F oven for 5 minutes.
Make ahead: Roll dough into balls, freeze, and store in airtight container for up to 2 months. Roll in cinnamon-sugar before baking.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American