Molasses Orange Snickerdoodles

dsc_1575RECIPE #350, DAY #531

FOUR STARS

ORIGINAL RECIPE: “Orange-Molasses Snickerdoodles” from December 2016 Food Network Magazine*

TIMING: 45 minutes, including bake time, but not cooling

DIFFICULTY: Easy

TOOLS: Stand mixer, baking sheets, whisk… Usual baking things

COOK TYPE: Oven

HEALTH: Cookies are cookies so why should it be white flour and sugar are so bad for me? Okay, done with the badly quoted lyrics, but you get the point.dsc_1574

EXPERIENCE: I’m not really big on spiced cookies. I do, however, have a wonderful Peanut Ginger Cookie recipe that is just the right combination of spice in a chewy cookie, which I love. (See HERE for that recipe.) I wanted to try these because they seemed easy and I am a sucker for certain flavors, including orange. So with just a little cinnamon and molasses, I put it on the schedule as a Christmas cookie.

This was a pretty solid cookie, and I did enjoy the extra layer of flavor with the orange. In a perfect world, I would have used some orange juice too to mellow out that orange zing, but there is no liquid really to replace here.

Just enjoy. And look no further for a dark snickerdoodle recipe.

NOTES: Your oven and my oven are not equal. You always need to keep this in mind when you bake. You might need a longer or shorter bake time, or you or I may need to account for different hot or cool spots or better or worse circulation (and place and move our cookies accordingly). The rule, though, is to pull cookies before they are the texture that you want, just like meat. This will take some practice or luck. I always write down my baking time and notes in a recipe’s margin. (Then I move houses or get a new oven and have to start all over again.)

***

  1. Preheat oven to 400F.
  2. In a small bowl, combine 3 tablespoons course sugar and 1 1/2 teaspoons cinnamon. Set aside.
  3. In a mixing bowl, whisk together 2 cups all purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1/4 teaspoon baking powder, and 1/4 teaspoon salt.
  4. In your stand mixer, beat together 1 stick softened unsalted butter and 3/4 cup granulated sugar for 3 minutes on medium-high. Beat in 1 egg. Beat in 2 tablespoons molasses and 1/2 teaspoon orange zest.
  5. Reduce mixing speed to low and slowly add in the flour mixture, just until combined.
  6. Roll heaping tablespoons of dough into balls, then roll in the cinnamon mixture. Place on a baking sheet, 2 inches apart. Flatten lightly with the tines of a fork.
  7. Bake for 12 minutes, then cool for 5 minutes before moving to a cooling rack. Bake 2nd pan and do the same.

***

Serve with a cold glass of milk, or a mug of hot, mulled cider.

*Recipe changed from the original.

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