Orange-Molasses Snickerdoodles
Serves: 5
Jonathan Flatley
1 January 1970
Based on User reviews:
57
Spice
49
Sweetness
54
Sourness
44
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 cups
All-Purpose Flour2 tsps
Cream Of Tartar1 tsp
Baking Soda1 tsp
Baking Powder1 tsp
Salt1 large
Egg2 tbsps
Molasse1.5 tsps
Ground CinnamonDirections:
1
Position racks in the upper and lower thirds of the oven; preheat to 400 degrees F
2
Whisk the flour, cream of tartar, baking soda, baking powder and salt in a medium bowl
3
Beat the butter and 3/4 cup granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes
4
Beat in the egg, then the molasses and orange zest
5
Reduce the mixer speed to low; beat in the flour mixture until just combined
6
Combine the cinnamon and the remaining 3 tablespoons granulated sugar in a small bowl
7
Roll heaping tablespoonfuls of dough into balls, then roll in the cinnamon sugar to coat
8
Arrange 2 inches apart on 2 ungreased baking sheets
9
Sprinkle with coarse sugar
10
Bake, switching the pans halfway through, until the cookies are just set around the edges but the centers are still soft, 11 to 13 minutes
11
Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely
12
Photograph by Ryan Dausch Position racks in the upper and lower thirds of the oven; preheat to 400 degrees F
13
Whisk the flour, cream of tartar, baking soda, baking powder and salt in a medium bowl
14
Beat the butter and 3/4 cup granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes
15
Beat in the egg, then the molasses and orange zest
16
Reduce the mixer speed to low; beat in the flour mixture until just combined
17
Combine the cinnamon and the remaining 3 tablespoons granulated sugar in a small bowl
18
Roll heaping tablespoonfuls of dough into balls, then roll in the cinnamon sugar to coat
19
Arrange 2 inches apart on 2 ungreased baking sheets
20
Sprinkle with coarse sugar
21
Bake, switching the pans halfway through, until the cookies are just set around the edges but the centers are still soft, 11 to 13 minutes
22
Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely
23
Photograph by Ryan Dausch