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Orange Cardamom Snickerdoodle cookie close-up on wooden boards.
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5 from 2 votes

Orange Cardamom Snickerdoodle Cookies

Orange cardamom snickerdoodles are a delightful change from the classic snickerdoodle cookie. They are infused with the bright zest and juice of an orange and the warm spice of cardamom.
Prep Time20 minutes
Total Bake Time33 minutes
Chill30 minutes
Total Time1 hour 23 minutes
Course: Cookies
Cuisine: American
Difficulty: Easy
Servings: 30
Calories: 144kcal

Ingredients

COOKIE DOUGH

  • 1 cup (227 g) Butter unsalted
  • 1 ¼ cups (250 g) Sugar white
  • 2 (1) Eggs
  • 2 teaspoons (2 teaspoons) Vanilla extract
  • 2 Tablespoon Orange juice
  • 1 Tablespoon Orange zest
  • 2 ¾ cups (333.33 g) All-purpose flour
  • 2 teaspoon (2 teaspoon) Cream of tarter
  • 1 teaspoon (1 teaspoon) Baking soda
  • ½ teaspoon (0.5 teaspoon) Kosher salt

COATING

  • ⅓ cup (66.67 g) Sugar white
  • 1 ½ Tablespoon (1 Tablespoon) Ground cinnamon
  • ¼ teaspoon Ground cardamom

Instructions

COOKIE DOUGH

  • Weigh or measure the sugar into a bowl and set it aside. Weigh or measure the flour, then add the baking soda, cream of tartar, and salt. Run a whisk through to blend. Zest and juice the orange into separate bowls.
  • Cream the butter on a medium mixer speed for a minute or two. Add the sugar and mix for 2 to 3 minutes until blended well. Scrape down the bowl and add the vanilla extract, orange juice, and orange zest.
  • Break one of the eggs in a small bowl before adding it to the cookie dough. This will allow you to remove any eggshells before adding them to the dough. Then, repeat with the second egg. Scrape the bowl sides, then gradually add the flour mixture on a low mixer speed. Once mixed, cover and chill for 30 minutes.

COATING AND BAKING

  • Preheat your oven to 350°F (175°C or 180°C). Line 2 cookie sheet pans with parchment paper. You will also need a cookie scooper to make it easy.
  • Mix the sugar, cinnamon, and cardamom in a bowl. Scoop out some cookie dough and make a ball using your hands. Roll and cover completely with the sugar mixture. Place 12 coated cookie balls on the sheet pan. Bake for 8-10 minutes and move to a cooling rack once out of the oven.

Nutrition

Calories: 144kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 81mg | Potassium: 56mg | Fiber: 1g | Sugar: 11g | Vitamin A: 209IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg