Orange Cardamom Snickerdoodle Cookies

For a couple of years, I have debated how I could make the snickerdoodle more mine and not the classic. I like orange and cardamom together, so this might be a good combination.

They came out rather well, and I did not have to adjust the ingredients or redo them very often before finding the flavors I wanted. These are easy to make and take little time to bake.

Ingredients

Cookie Dough

• Butter unsalted
• Sugar white
• Eggs
• Vanilla extract
• Orange juice
• Orange zest
• All-purpose flour
• Cream of tarter
• Baking soda
• Kosher salt

Coating

• Sugar white
• Ground cinnamon
• Ground cardamom

Making Snickerdoodles

There is only a little to prep for these cookies. I weighed the sugar and set the bowl aside. Then, I weighed the flour and added the baking soda, cream of tartar, and salt. I always run a whisk through the dry ingredients to blend them.

Next, I zest the orange into a bowl. Then, I cut the orange in half and juice both halves. That is it; it's time to mix.

You want your butter at room temperature so there is little resistance when cutting the stick into slices. This is an easy way to tell. I mix this for a minute or two before adding the sugar.

Next, add the sugar and mix for 2 or 3 minutes to give the butter and sugar a chance to blend together.

Now, add the vanilla extract, orange juice, and zest. I take one of the eggs and break it into a small dish (to ensure no egg shells) before adding it to the cookie dough. Then, I repeat with the other egg. If your cookie dough looks like it has separated, it is only because the eggs were cold. Everything comes together when the flour is added.

Scrape down the sides and across the bottom. Then turn the mixer onto a low speed and gradually add the flour mixture. Just mix until the flour is incorporated. You don't want to overmix. No more than a minute to get the flour mixed in, start to finish.

I chill the cookie dough for 30 minutes. This makes it easier for me to roll the dough into a ball with my hands and coat it with cinnamon, cardamom, and sugar.

Coating and Baking

Preheat the oven to 350°F (175°C or 180°C). Now, I set up my scooping and coating station. Start with lining two cookie sheet pans with parchment paper.

Mix the sugar, cinnamon, and cardamom into a cereal-size bowl. Grab the cookie dough out of the fridge. I use a medium-sized cookie scooper for this cookie.

Try and make your cookie balls all about the same size. They will bake more evenly that way.

Using the scooper, scoop some of the cookie dough and form it into a ball using your hands. Drop it into the sugar mixture and make sure it is well coated the whole way around. I put 12 on a sheet pan and lightly press down on the top of each ball so they do not roll around when I pick up the pan.

Bake for 10-12 minutes, start to check after 10 minutes. Once they are out of the oven move them to a cooling rack, They should come off the parchment paper easily.

Enjoy!

FAQ's