Recipe: Clementine Orange Snickerdoodles | Cooking On the Side (2024)


Over the past few years there’s been a little sleeper of a cookie trend among the food blogs. It hasn’t come through in huge waves, like macarons or hasselback potatoes. Just an isolated post here and there…but over time it’s nearly evolved into a movement.

Food bloggers have been tinkering with snickerdoodles.

Snickerdoodles – the after school cookie jar favorite that I, until recently, only knew in its classic form: rolled in cinnamon sugar. Well, the realm of snickerdoodles has expanded greatly. Check out some of the incredible flavor variations people have come up with:

Someone needs to open an all-snickerdoodle bakery stat!

If a flavor tastes great with cinnamon and sugar, it’ll probably taste great in snickerdoodles. That’s the guiding thought I had in my head as I gazed at the big bowl of clementine oranges on my kitchen island. The next thing I knew, golden hued, citrus-scented Clementine Orange Snickerdoodles were emerging from the oven. Adding clementine zest and juice to the classic recipe I shared on the blog a while back gave the cookies just enough of a flavor twist to be complementary and interesting, not overpowering. Now to give some of these other variations a spin…

Recipe: Clementine Orange Snickerdoodles | Cooking On the Side (1)

Clementine Snickerdoodles

Adapted from the Snickerdoodles recipe on the back of the Gold Medal all-purpose flour package

Prep time: 20 minutes | Cook time: 30 minutes | Total time: 50 minutes

Yield: 5 dozen cookies



  • 1 1/2 cups sugar
  • Zest of 2 clementine oranges
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 eggs
  • 2 tablespoons freshly squeezed clementine orange juice
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Cinnamon Sugar Topping:

  • 3 tablespoons sugar
  • 1 tablespoon ground cinnamon


  1. Heat the oven to 400°F.
  2. Combine the sugar, butter, clementine zest, juice and eggs in a large bowl. Stir in the flour, cream of tartar, baking soda and salt.
  3. Shape the dough by rounded teaspoonfuls into balls. Combine the cinnamon sugar topping ingredients together in a small bowl; roll the balls in the mixture. Place the balls about 2 inches apart on an ungreased cookie sheet, lined with parchment.
  4. Bake the cookies until they’re set and golden, 8 to 10 minutes. Immediately remove them from the cookie sheet. Cool them completely on a wire rack.

You can, of course, always substitute other varieties of oranges in this recipe. If you use a navel orange or another that’s much larger than a clementine, you’ll probably only need the zest from one piece of fruit.



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  1. What a nice twist on an old cookie favorite!

    Posted 2.15.12Reply

  2. Omg love the sound of this!

    Posted 2.15.12Reply

  3. Amy wrote:

    Snickerdoodles are my favorite cookie….I love them so much, I’ve converted them to a pie, muffins, pancakes… cinnamon and sugar. Sigh. Love your variation here, and I’ve also got my eye on the Chai, lemon, and spiced rum.

    Posted 2.15.12Reply

  4. Dying to try these since snickerdoodles are one of my favorite cookies.

    Posted 2.15.12Reply

  5. Colleen wrote:

    My mom’s sugar cookies have orange zest in them– they are tastier than many that I’ve tried. (I think it’s actually an old Better Homes & Gardens recipe.)

    So this seems like a naturally delicious combination– yum.

    Posted 2.15.12Reply

  6. Amanda wrote:

    Gorgeous cookies, Kathy! What fun flavor combos, I could definitely get in on this snickerdoodle craze 🙂

    Posted 2.15.12Reply

  7. Carolyn wrote:

    Snickerdoodles are popular, that is true. And I love your little flavour variation on them here.

    Posted 2.15.12Reply

  8. naomi wrote:

    Wow- I love how creative this snickerdoodle is. I can’t wait to try it, Kathy!

    Posted 2.15.12Reply

  9. Mike wrote:

    I remember my first snickerdoodle – it was after college, and my roommate’s mom sent him back to our apartment with some wonderful, chewy, delicious snickerdoodles. Changed my life. Thank you, thank you, thank you Mrs. Nudelman!

    Posted 2.15.12Reply

  10. Kalyn wrote:

    Oh my, delish!

    Posted 2.15.12Reply

  11. MK wrote:

    I baked these to the recipe and they all went flat 🙁
    Tasted delicious, though! 🙂

    Posted 3.25.13Reply

    • Kathy Strahs wrote:

      I’m sorry to hear they went flat on you! Sometimes that can happen if the leavening (in this case, baking soda) is past its prime. I’m glad they at least tasted good. 🙂

      Posted 3.25.13Reply

  12. Mary wrote:

    Does this really make 5 dozen cookies?

    Posted 8.26.20Reply

    • Kathy Strahs wrote:

      All depends on what size you make them!

      Posted 8.26.20Reply

Recipe: Clementine Orange Snickerdoodles | Cooking On the Side (2024)


Why are my snickerdoodles spreading so much? ›

Baking cookies in a too-cool oven will cause the fat to melt before your cookies set up, leading to spreading,” Dawn says. Grab an oven thermometer the next time you're in the grocery store so you can be sure your oven is at the correct temperature.

How do you know when snickerdoodles are done baking? ›

How do you know when the cookies are baked? The snickerdoodle cookies will only take about 10 to 12 minutes to bake, so be sure to keep your eye on them! It's best to rotate the cookies after about 6 minutes so that the cook evenly. The cookies are done when the edges are just set and the centres are soft and cracked.

Why don t my snickerdoodles crack? ›

If yours aren't cracking, your oven may not be hot enough or your ingredients may not be fresh enough! Are snickerdoodles supposed to be undercooked? I always recommend slightly underbaking your cookies and then letting them finish baking through cooling on the pan.

Why did my snickerdoodles come out cakey? ›

Generally when baking, cakey texture is from more flour and less sugar. The ratio of fat, sugar and flour is what achieves the texture of the cookie. Also, when you are whipping the eggs in the recipe as well.

How do you keep cookies from spreading out? ›

Chill the cookie dough.

Chilling cookie dough helps prevent spreading. The colder the dough, the less the cookies will over-spread into greasy puddles. You'll have thicker, sturdier, and more solid cookies. Whenever I make cookies, I plan ahead and chill the cookie dough overnight.

Why are my cookies not spreading enough? ›

Oven Is Not Hot Enough

Cookies spread while baking because the fats in the dough melt. If your oven isn't set to a high enough temperature, this won't happen. Make sure that your oven has preheated to the appropriate temperature before baking.

Why did my snickerdoodle cookies not flatten? ›

The most common culprit behind non-spreading cookies is too much flour. This may seem counterintuitive—after all, isn't flour a key ingredient in baking? Yes, but if you add too much flour, your cookies won't spread as they bake.

Why does snickerdoodle dough need to be refrigerated? ›

Refrigerating snickerdoodle dough lets the butter resolidify and prevents the cookies from flattening out in the oven. I recommend giving the dough at least 45-60 minutes of chilling time in the fridge before baking.

Why are my snickerdoodles so hard? ›

Snickerdoodles might turn out hard if they are overbaked or if the dough is too dry.

How do you keep snickerdoodles from spreading? ›

I believe baking with chilled dough was key in preventing the cookies from spreading. I should mention that I took the snickerdoodle dough out of the refrigerator while the oven preheated. So, even though the chilled dough warmed up a bit before baking, the cookies still stood up well.

What can I substitute for cream of tartar in snickerdoodles? ›

You can either replace cream of tartar with baking powder at a 1:1.5 ratio (1 teaspoon cream of tartar : 1 ½ teaspoons baking powder), or you can replace cream of tartar with the combination of baking soda and either lemon juice or vinegar (as with this recipe).

Are snickerdoodles supposed to be undercooked? ›

Slightly under-baking the snickerdoodles also guarantees a softer cookie. Take them out of the oven after about 10-11 minutes. This will keep the interior of the cookie soft and chewy.

Why do my snickerdoodles taste sour? ›

Because cream of tartar is slightly more acidic than baking powder, it gives the cookies a slight sour-flavored tang unique to snickerdoodles.

Why do my snickerdoodles taste like flour? ›

Over-measuring flour: If you use too much flour in your cookie dough, it can result in a dry, floury taste. Make sure you measure your flour correctly by using a kitchen scale or by spooning the flour into a measuring cup and leveling it off with a knife.

Why did my Snickerdoodle cookies not flatten? ›

The most common culprit behind non-spreading cookies is too much flour. This may seem counterintuitive—after all, isn't flour a key ingredient in baking? Yes, but if you add too much flour, your cookies won't spread as they bake.

Why are my cookies spreading out so quickly? ›

Excess Sugar and Fat

Measuring is key in baking. If your cookie contains excess sugar or fat, it will spread while baking. If your first batch of cookies spreads, try adding a few tablespoons of flour to help thicken the remaining dough.

Why did my cookies spread too much? ›

Cookies spread out when baked due to several factors: Fat content: The fat in cookies, usually butter or oil, melts during baking and spreads out. This creates a thinner and wider cookie. Heat: As the cookies bake, the heat causes the dough to soften and the air pockets within the dough to expand.


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