Orange Molasses Snickerdoodle Cookies

Votes: 1

Time: 1 hour.
Complexity: easily
Quantity: 24 cookies

Nutritional value per serving:

Serving size: 1 of 10 servings
Calories 270, total fat 10 G., saturated fats 6 G., proteins 3 G., carbohydrates 43 G., fiber 1 G., cholesterol 43 mg, sodium 155 mg, sugar 23 G.

This recipe enhances the classic cinnamon flavor of American snickerdoodle cookies with orange zest and molasses. The citrusy freshness of the orange pairs beautifully with the sweetness of the cinnamon, while the molasses adds a subtle caramel note, making the cookies even softer and chewier. After rolling the dough balls in the cinnamon-sugar mixture, sprinkle them with coarse sugar for an extra-crisp crust.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups premium flour
2 tsp cream of tartar
1 teaspoon of baking soda
1/4 tsp baking powder
1/4 teaspoon salt
110 g unsalted butter, room temperature
3/4 cup + 3 tablespoons granulated sugar
1 large egg
2 tablespoons molasses
0.5 tsp finely grated orange zest
1.5 tsp ground cinnamon
Coarse sugar, for sprinkling

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, eggs, cream of tartar, molasses, Orange zest, cinnamon

Cooking the dish according to the recipe:

Position racks in the upper and lower thirds of the oven; preheat oven to 200°C.
In a medium bowl, whisk together the flour, cream of tartar, baking soda, baking powder, and salt. In a large bowl, beat the butter with 3/4 cup granulated sugar 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; stir in the flour mixture and knead the dough.
In a small bowl, combine the cinnamon with the remaining 3 tablespoons of sugar. Form balls, scooping out 1 tablespoon of dough at a time, then roll them in the cinnamon sugar to coat completely.
Place the balls on two ungreased baking sheets, 5 cm apart. Sprinkle with coarse sugar.
Bake, rotating the baking sheets halfway through, until the cookies are just set around the edges but still soft in the center, 11 to 13 minutes.
Let cool on the baking sheets for 3 minutes, then transfer to wire racks to cool completely.

Categories:

recipe / Calorie content of prepared meals / Desserts / Cookie / Food Network - recipes / American cuisine

Similar recipes