Cranberry Orange Snickerdoodles
Cranberry Orange Snickerdoodles
I love a naturally colorful cookie.
The recipe below is adapted from Hummingbird High’s Raspberry Lemon Snickerdoodles, which I also highly recommend. That recipe is available here.
Ingredients
For the Cookies:
1 and 1/2 cups (300g) granulated sugar
1 tablespoon dark brown sugar
Zest from one orange
2 3/4 (330g) cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
2 teaspoons salt
1 cup unsalted butter, softened room temperature
2 large eggs, at room temperature
1 teaspoon orange extract
For the Cranberry Sugar:
1/4 cup (50g) granulated sugar
2 tablespoons freeze-dried cranberries (I bought them here)
Instructions
Preheat oven to 400°F. Line 2-3 large baking sheets with parchment paper or silicone baking mats.
Whisk the flour, cream of tartar, baking soda, and salt together in a medium bowl. Set aside.
In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the orange zest, 1 and 1/2 cups granulated sugar, and dark brown sugar together on high speed until fragrant. Add the butter and beat on medium-high speed until completely smooth and creamy, about 2 minutes. Add the egg and orange extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
Add the dry ingredients to the wet ingredients and mix on low until combined.
In the bowl of a food processor, combine 1/4 cup granulated sugar and 2 tablespoons freeze-dried cranberries. Pulse for a few seconds at a time, until the mixture is uniformly pink.
Use a 3-tablespoon cookie dough scoop to measure out cookie dough balls and place them on the lined sheet pans at least 3 inches apart. Before baking, roll each cookie dough ball in the cranberry sugar coat and transfer back to the sheet pans. Transfer one sheet pan to the preheated oven and bake for at least 10 minutes, until the edges are set but the centers are still soft. Transfer to a wire rack to cool for at least 10 minutes, before using a spatula to turn each cookie out onto the rack to cool completely. Repeat with the remaining tray.
