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stack of Orange Cardamom Snickerdoodle Cookies

Orange Cardamom Snickerdoodle Cookies – Soft, Chewy & Aromatic Spiced Treats

Name: Orange Cardamom Snickerdoodle Cookies – Soft, Chewy & Aromatic Spiced Treats
Prep time: 50 min
Cook time: Invalid date
Total time: Invalid date
Yield: approximately
Ingredients: 1 cup unsalted butter, softened to room temperature; 1 ½ cups (300g) granulated sugar; 2 large eggs, room temperature; 2 teaspoons pure vanilla extract; 1 tablespoon fresh orange zest (from about 1 large orange); 2 ¾ cups (330g) all-purpose flour; 2 teaspoons cream of tartar; 1 teaspoon baking soda; ¼ teaspoon salt; ½ teaspoon Ground Cardamom; ¼ cup of OTSS Cardamom Sugar (to roll cookies in)

OTSS Kitchen

Rated 4.7 stars by 3 users

Author

OTSS Kitchen

Servings

approximately 3 dozen cookies

Prep Time

50 minutes

Serving Size

1 Cookie

This recipe takes the classic, buttery snickerdoodle and elevates it with a bright, aromatic twist. The delicate citrus of fresh orange zest and the warm, slightly floral notes of cardamom create a sophisticated flavor profile that pairs perfectly with the cookie's signature soft and chewy texture. The final touch is a generous roll in a fragrant cardamom-sugar coating

Cook Mode

Ingredients

1 cup unsalted butter, softened to room temperature
1 ½ cups (300g) granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 tablespoon fresh orange zest (from about 1 large orange)
2 ¾ cups (330g) all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
½ teaspoon Ground Cardamom
¼ cup of OTSS Cardamom Sugar (to roll cookies in)

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Directions

Prepare the Cardamom-Sugar Coating: In a small, shallow bowl, place ¼ cup of OTSS Cardamom Sugar.
Make the Cookie Dough: In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, beat the softened butter and 1 ½ cups of sugar on medium-high speed until light and fluffy, about 2-3 minutes.
Add Wet Ingredients: Add the eggs one at a time, mixing until each is just incorporated before adding the next. Mix in the vanilla extract and orange zest. Scrape down the sides of the bowl as needed.
Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and the ½ teaspoon of cardamom.
Mix Dough: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until the flour is just incorporated, being careful not to overmix.
Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This will make it easier to handle and results in a more flavorful cookie.
Preheat and Prep: While the dough chills, preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
Roll the Cookies: Scoop 1 ½ tablespoon-sized balls of dough. Roll each ball in OTSS cardamom-sugar, ensuring it is evenly coated. Place the coated dough balls on the prepared baking sheets, leaving about 2 inches of space between them.
Bake: Bake for 8-11 minutes, or until the edges are set and lightly golden, and the centers still look slightly soft. The cookies will firm up as they cool. Do not overbake!
Cool: Let the cookies cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.

Recipe Note

Don't Skimp on the Cardamom: The quality of your cardamom from Old Town Spice Shop will truly shine in this recipe.

The Cream of Tartar Secret: Cream of tartar is what gives snickerdoodles their signature tangy flavor and creates that soft, chewy texture.

Don't Overbake: The key to a soft snickerdoodle is to pull it from the oven when it still looks slightly underdone in the center. The residual heat on the baking sheet will finish the baking process.

Storage: Store the cookies in an airtight container at room temperature for up to 4 days.

Orange Cardamom Snickerdoodles

27 août 2025

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Orange Cardamom Snickerdoodle Cookies – Soft, Chewy & Aromatic Spiced Treats

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