Orange Cardamom Snickerdoodles
Orange Cardamom Snickerdoodles are a twist on the classic snickerdoodle with a bit of orange zest to give a bit of a zing and a warm cardamom and sugar coating. They are easy to make and perfect for holiday cookie plates or just to enjoy anytime.
Ingredients
- 2¾ cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1½ cups sugar
- ½ cup (1 stick) unsalted butter, softened
- ½ cup coconut oil
- 2 eggs
- 2 tablespoons orange zest
- ¼ cup sugar
- 1 teaspoon cardamom
Instructions
- Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
- In a medium mixing bowl, whisk together the dry ingredients: flour, cream of tartar, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, add the butter, coconut oil, and 1½ cups sugar. Mix until light and fluffy. Add the eggs and the orange zest, mixing until combined.
- Gradually add the flour mixture to the wet ingredients, mixing until combined and a dough forms. At this point, refrigerate the dough for 30 minutes. This will help the cookies maintain their “pillowy” status once baked.
- A few minutes before the dough comes out of the refrigerator, preheat your oven to 400 degrees.
- In a small bowl, combine the cardamom and the ¼ cup sugar.
- Using a 1½ tablespoon cookie scoop, form dough balls and roll them in the cardamom and sugar mixture. Place on the prepared cookie sheet, 2 inches apart. Very slightly pat the cookie down. Bake for 8 – 10 minutes. Cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.
- Store baked cookies in an airtight container for about a week. They can be frozen for up to 3 months.