Cranberry Orange Snickerdoodles

Soft and chewy cranberry orange snickerdoodles make the most delicious cookie for the holidays! If you love cranberry orange cookies, these are the perfect seasonal twist on classic snickerdoodle cookies: the dough is flavored with fresh orange zest and vanilla extract, with plump dried cranberries in every bite. Recipe yields 30 cookies.

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Snickerdoodles are one homemade cookie I bake every Christmas. The pillowy puffs of cinnamon-sugar with slightly crisp edges and soft centers are my idea of cookie heaven!

These buttery, cinnamon-spiced, citrusy cookies are the perfect blend of cranberry and orange flavor. They’re easy to whip up too: the cookie dough comes together in minutes in a stand mixer and the cookies are ready to bake after just 30 minutes of chill time.

More baking recipes with dried cranberries: Cranberry orange shortbread cookies and cranberry orange muffins!

Tips for Perfect Snickerdoodles

• Chill the dough for 30 minutes before baking to prevent the cookies from overspreading in the oven.
• 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 generously in cinnamon-sugar. Arrange the balls of dough 9 per baking sheet, gently pressing the tops to flatten slightly.
• Bake for 11 minutes, rotating baking sheets halfway through, just until tops and edges are set.
• Let the cookies cool for 5 minutes before transferring to a wire rack to cool completely.

How to Make Cranberry Snickerdoodles

Make orange sugar: Combine orange zest and granulated sugar in a food processor and pulse for 1 minute until combined.

Combine dry ingredients: Whisk together all-purpose flour, cream of tartar, baking soda, cinnamon, and salt.

Make snickerdoodle dough: Beat butter and orange-sugar in the bowl of a stand mixer with paddle attachment until creamy.

Add egg, egg yolk, and vanilla extract to butter mixture. Beat until combined.

Gradually mix in dry ingredients on low speed until a soft dough forms.

Mix in dried cranberries until combined.

Chill dough: Cover dough (I press a piece of plastic wrap directly across the surface of the dough) and chill in the refrigerator for 30 minutes.

Scoop and shape dough: Use a medium cookie scoop coated with nonstick spray to form 1 1/2-inch balls of dough. Roll generously in cinnamon sugar and place 2 inches apart on prepared baking sheets. Gently press the tops to flatten slightly.

Bake cookies for 11 minutes, rotating pans halfway through, until cookies are puffed and cracked, with edges set. Cool for 5 minutes on baking sheets, then transfer to a wire rack to cool completely.

Make Ahead Tips

To make these cookies 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.

Freezing Tips

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. When you’re ready to enjoy, thaw the cookies at room temperature.

Favorite snickerdoodle cookie recipes:

• Soft Chewy Snickerdoodle Cookies
• Almond Snickerdoodles
• Brown Butter Chai Snickerdoodles

Did you try these Cranberry Snickerdoodles? Let me know by leaving a comment and rating below!

Chewy Cranberry Orange Snickerdoodles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Laura Kasavan
• Prep Time: 30 minutes
• Chill Time: 30 minutes
• Cook Time: 11 minutes
• Total Time: 1 hour 11 minutes
• Yield: 30 cookies
• Category: Dessert
• Method: Bake
• Cuisine: American

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Description

Soft and chewy cranberry orange snickerdoodles make the most delicious holiday cookie! These cranberry orange cookies are the perfect seasonal twist on classic snickerdoodles: the dough is flavored with fresh orange zest and vanilla extract, with dried cranberries in every bite.

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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) vanilla extract
• 1 cup (120 g) dried cranberries

For Rolling

• 6 Tbsp (75 g) granulated sugar
• 2 tsp (4 g) ground cinnamon

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Instructions

1. Make orange sugar: Combine sugar and orange zest in a food processor and pulse for 1 minute, until zest is finely ground. If you don’t have a food processor, beat sugar and orange zest in a large mixer bowl on low speed until well mixed.
2. Make dough: Whisk together flour, cream of tartar, baking soda, cinnamon, and salt in a medium bowl. Beat butter and orange-sugar in a large mixer bowl at medium speed until creamy (about 2 minutes). Beat in egg, egg yolk, and vanilla until combined. Reduce speed to low and gradually add dry ingredients; beat just until incorporated. Fold in dried cranberries.
3. Chill dough: The dough will be soft – cover and chill in the refrigerator for 30 minutes.
4. Preheat oven to 350°F and line two baking sheets with parchment paper.
5. Whisk together sugar and cinnamon in a small bowl. Use a medium cookie scoop coated with nonstick spray to scoop 1 1/2-inch balls of dough (approximately 32 grams each). Roll all the balls of dough in cinnamon-sugar and place two inches apart, 9 balls of dough per baking sheet. Gently press the tops to flatten slightly.
6. Bake cookies for 11 minutes, rotating pans halfway through, until cookies are puffed and crackly, with edges set. Cool for 5 minutes on baking sheets, then transfer to a wire rack to cool completely.
7. Store cookies in an airtight container at room temperature for up to 5 days.

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Notes

Cookie scoop: Use a medium cookie scoop which holds approximately 1 1/2 tablespoons of cookie dough.

Freeze cookies: Let cookies cool completely then transfer to an airtight container and freeze up to 2 months. Rewarm cookies in a 325°F oven for 5 to 10 minutes or until heated through.

Make ahead: Roll the dough into balls (without the cinnamon-sugar coating) 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.