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.
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
Instructions
- 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.
- 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.
- Chill dough: The dough will be soft – cover and chill in the refrigerator for 30 minutes.
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- 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.
- 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.
- Store cookies in an airtight container at room temperature for up to 5 days.
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.