Best Tangy Orange Snickerdoodles Recipes

MRS. SIGG'S SNICKERDOODLES

Mrs. Sigg's Snickerdoodles image

These wonderful cinnamon-sugar cookies became very popular with my friends at church. My pastor loves them! You will too! Crispy edges, and chewy centers; these cookies are a crowd pleaser for sure!

Provided by Beth Sigworth

Categories Desserts Cookies Sugar Cookies

Time 1h

Yield 48

Number Of Ingredients 11

Ingredients

½ cup butter, softened
½ cup shortening
1 ½ cups white sugar
2 eggs
2 teaspoons vanilla extract
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Cream together butter, shortening, 1 1/2 cups sugar, eggs, and vanilla. Blend in flour, cream of tartar, soda, and salt. Shape dough by rounded spoonfuls into balls.
Mix 2 tablespoons sugar and cinnamon together. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

Nutrition Facts : Calories 92.2 calories, Carbohydrate 12.4 g, Cholesterol 12.8 mg, Fat 4.3 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 1.8 g, Sodium 55.1 mg, Sugar 6.8 g

ORANGE-MOLASSES SNICKERDOODLES

Orange-Molasses Snickerdoodles image

Provided by Food Network Kitchen

Categories dessert

Time 1h

Yield about 24 cookies

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, at room temperature
3/4 cup plus 3 tablespoons granulated sugar
1 large egg
2 tablespoons molasses
1/2 teaspoon finely grated orange zest
1 1/2 teaspoons ground cinnamon
Coarse sugar, for decorating

Steps:

Position racks in the upper and lower thirds of the oven; preheat to 400 degrees F. Whisk the flour, cream of tartar, baking soda, baking powder and salt in a medium bowl. 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. Beat in the egg, then the molasses and orange zest. Reduce the mixer speed to low; beat in the flour mixture until just combined.
Combine the cinnamon and the remaining 3 tablespoons granulated sugar in a small bowl. Roll heaping tablespoonfuls of dough into balls, then roll in the cinnamon sugar to coat. Arrange 2 inches apart on 2 ungreased baking sheets. Sprinkle with coarse sugar.
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. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely.

TANGY ORANGE SNICKERDOODLES

Tangy Orange Snickerdoodles image

My kids and I came up with this crazy cookie trying to invent something new. They love hot Tang with Cinnamon when they have colds or sore throats. That was our inspiration. I loved making snicker doodles with my Mom growing up, and now my kids love making them with me, and tweaking things a bit! This is a soft snicker doodle. My kids like their cookies soft. These cookies aren't too sweet, just right to have with a glass of milk. This recipe makes a large batch. I occasionally freeze half of the dough to use later. I hope you enjoy!

Provided by Tyffanie Perez @spyfferoni

Categories Cookies

Number Of Ingredients 18

Ingredients

1/2 cup(s) butter, softened
1/2 cup(s) shortening, butter flavor
2 tablespoon(s) orange zest (zest from 1 medium orange)
3 tablespoon(s) orange tang powder
1 1/2 teaspoon(s) salt
2 teaspoon(s) vanilla extract
2-3 - drops of orange food coloring (optional)
1 1/2 cup(s) sugar
2 - large eggs
4 1/2 cup(s) all purpose flour
1 teaspoon(s) baking soda
1 teaspoon(s) baking powder
1/2 teaspoon(s) freshly grated nutmeg
1/4 cup(s) orange juice, fresh (from orange)
1/2 cup(s) sour cream or yogurt (i use greek yogurt)
1/2 cup(s) sugar
1 tablespoon(s) cinnamon
1 teaspoon(s) tang powder

Steps:

Pre-heat oven to 375.
In mixing bowl cream together the butter, shortening, zest, salt, Tang and vanilla. Beat in the sugar, then the eggs, one at a time, beating well after each addition.
Whisk together the flour, nutmeg, baking soda, and baking powder. Add the flour mixture to the wet ingredients alternately with the sour cream/yogurt and orange juice, beginning and ending with the flour and adding the sour cream or yogurt in three additions.
Combine the sugar, cinnamon and Tang powder in a small bowl.
Let the dough chill for about 15 minutes. (We can't wait very long!) Then roll into balls and coat in the cinnamon-sugar mixture. Place on a cookie sheet about 2 inches apart. Slightly flatten with the bottom of a glass, or the palm of your hand.
Bake for 10 minutes, or until there is a hint of golden at the edges. Cool for 5 minutes on a wire rack.