Best Orange Molasses Snickerdoodles Recipes

SNICKERDOODLES

Steps:

• Sift the flour, cream of tartar, baking soda, and salt into a mixing bowl. Set aside. Combine the butter and shortening in the bowl of a standing electric mixer fitted with the paddle. Begin beating on low speed to blend together. Increase the speed to medium and beat for about 3 minutes, or until light and creamy. Add 1 1/2 cups of the sugar in a slow steady stream and continue to beat for 2 minutes. Reduce the speed to low and add the eggs, one at a time, scraping down the sides of the bowl with a rubber spatula after each addition. Add the vanilla and when blended, slowly beat in the dry mixture in two parts, beating until just incorporated. Remove the bowl from the mixer, scrape down the sides of the bowl, cover tightly with plastic wrap, and refrigerate for at least 8 hours or overnight. When ready to bake, preheat the oven to 350 degrees F. Combine the remaining 1/4 cup of sugar with the cinnamon in a large shallow bowl. Set aside. Line two baking sheets with nonstick silicone baking sheets or parchment paper. (Alternatively, use nonstick baking sheets or lightly butter conventional baking sheets.) Set aside. Remove the dough from the refrigerator and uncover. Roll the dough into 1 1/4-inch balls. Roll each ball in the cinnamon sugar to coat completely and place them about 21/2 inches apart on the prepared baking sheets. Place in the oven and bake for about 10 minutes, or until light brown. The cookies should be soft to the touch and leave a slight indentation in the center when touched. Do not overbake or they will be hard and dry. Remove from the oven and transfer the cookies to wire racks to cool. Store, airtight, at room temperature for up to a week.

SNICKERDOODLES

Steps:

• Adjust oven rack to the middle position and preheat oven to 400 degrees F. Whisk together the flour, baking soda, cream of tartar and 1/4 teaspoon salt in a medium bowl.
• Add the butter, 1 cup of the granulated sugar, brown sugar and egg to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer). Beat on medium speed just to combine, about 30 seconds. Add the flour mixture in 2 parts and beat on low until just combined. Let the dough rest at room temperature for 30 minutes.
• Whisk together the remaining 1/4 cup granulated sugar and cinnamon in a small bowl.
• Form the dough into 1 1/4-inch balls (about 1 tablespoon dough per cookie). Roll each ball in the cinnamon-sugar and coat well; arrange on two baking sheets, 2 inches apart. Do not flatten the balls, as they will spread a lot in the oven.
• Bake one sheet of cookies at a time until the tops look cracked and the center still feels soft, about 9 minutes. Let the cookies cool in the pan for 3 minutes; they will continue cooking during this time. Once they've firmed up a little, transfer them to a rack to continue cooling. Store the cooled cookies in an airtight container for up to 3 days.

FIVE-SPICE SNICKERDOODLES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 400˚. Whisk the flour, cream of tartar, 1/2 teaspoon each five-spice powder and cinnamon, the baking soda and salt in a medium bowl.
• Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 4 to 5 minutes. Beat in the eggs one at a time until combined. Beat in the vanilla, then reduce the speed to low and beat in the flour mixture until combined.
• Mix the red sanding sugar and the remaining 1/2 teaspoon each five-spice powder and cinnamon in a small bowl. Roll the dough into balls (about 2 tablespoons each), then roll them in the red sugar. Arrange 3 inches apart on 2 unlined baking sheets.
• Bake, switching the pans halfway through, until the cookies spread, crackle in the centers and are lightly golden around the edges, 9 to 12 minutes. Let cool 10 minutes on the pans, then remove the cookies to racks to cool completely.