Orange-Molasses Snickerdoodles
- Level: Easy
- Yield: about 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 112
- Total Fat
- 4
- Saturated Fat
- 3
- Carbohydrates
- 18
- Dietary Fiber
- 0
- Sugar
- 9
- Protein
- 1
- Cholesterol
- 18
- Sodium
- 65
- Total: 1 hr
- Active: 25 min
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
Directions
- 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.