Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cranberry Orange Snickerdoodles

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

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

  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.

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.