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Cranberry orange snickerdoodles make a delicious cookie for the holidays!
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.
Perfect Cranberry Orange Snickerdoodles
- Chill the dough for at least 4 hours before baking, or up to overnight
- Spray a cookie scoop with nonstick spray to scoop the dough (re-spray as necessary to keep the dough from sticking)
- Form 1 1/2-inch balls of dough and roll in cinnamon-sugar
- Once all the dough is rolled in cinnamon-sugar, coat a second time in cinnamon-sugar
- Arrange the balls of dough 9 per baking sheet, gently pressing the tops to flatten slightly
- Bake for 11 to 12 minutes, rotating baking sheets halfway through, baking until tops and edges are set
- Let the cookies cool on the baking sheets for 10 minutes before removing to a wire rack to cool completely
Make Ahead Snickerdoodle Cookies
To make these cookie in advance, simply roll dough into balls and freeze on a baking sheet for 1 hour, then transfer to an airtight container in the freezer for up to 2 months. Just before baking, roll the cookie dough in cinnamon-sugar and bake as directed, adding 1-2 minutes to baking time.
Freeze Snickerdoodle Cookies
To freeze baked cookies, allow them to cool completely on a wire rack. Freeze flat on a baking sheet for 1 hour, then transfer to an airtight container in the freezer for up to 2 months.
Soft and pillowy cranberry orange snickerdoodles make a delicious cookie for the holidays!
- 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
- 1/2 cup sugar
- 2 tsp ground 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 parchment paper.
- Whisk together sugar and cinnamon in a shallow bowl. Use a cookie scoop coated with nonstick spray to scoop 1 1/2-inch balls of dough. Roll all of the balls in cinnamon-sugar, and then coat a second time in cinnamon-sugar. Place two inches apart, 9 balls of dough per baking sheet, and gently press tops to flatten slightly.
- Bake, rotating pans halfway through, for 11 to 12 minutes, until edges and tops are set. Cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.
Make Ahead: Roll the dough into balls and freeze on a baking sheet for 1 hour, then transfer to an airtight container in the freezer for up to 2 months. Just before baking, roll the cookie dough in cinnamon-sugar and bake as directed, adding 1-2 minutes to baking time.
Keywords: Cranberry, Orange, Snickerdoodles, Cookies, Holiday Cookies