Snickerdoodles are one cookie I find myself making every year; the pillowy puffs of cinnamon-sugar with slightly crisp edges and soft centers are my idea of cookie heaven. For a seasonal twist, I perfumed the batter with fresh orange zest and folded in plump dried cranberries.
The resulting cookies are soft and chewy, doused with cinnamon-sugar and dotted with cranberries. I like to think of them as snickerdoodle clouds and I have a feeling you’ll agree.
- 2 2/3 cups flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup sugar
- 1 Tbsp fresh orange zest
- 1 cup unsalted butter, at room temperature
- 2 large eggs
- 1/2 tsp vanilla extract
- 1 cup dried cranberries
- 1/4 cup sugar
- 2 1/2 tsp cinnamon
- Whisk together flour, cream of tartar, baking soda, and salt in a medium bowl. Place sugar and orange zest in a food processor and pulse for one minute. Beat butter and orange-sugar in a large mixer bowl at medium speed until creamy; beat in eggs and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in dried cranberries. Cover dough and chill in the refrigerator for at least 4 hours or overnight.
- Preheat oven to 350°F (If cookie dough has chilled overnight, let stand at room temperature for 20 minutes before baking). Line two baking sheets with silicone mats or parchment paper. Whisk together sugar and cinnamon in a shallow bowl. Scoop 1 1/2-inch balls of dough and dredge in cinnamon-sugar; place two inches apart on prepared baking sheets and flatten slightly.
- Bake, rotating pans halfway through, for 10 minutes, until edges and tops are set. Cool for 4 minutes on baking sheets, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.