Coconut Orange Cardamom Snickerdoodles (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2¾ cups all-purpose flour (optional - substitute ¼ cup all-purpose flour with coconut flour)
02 -
2 teaspoons cream of tartar
03 -
1 teaspoon baking soda
04 -
¼ teaspoon salt
→ Wet Ingredients
05 -
1½ cups sugar
06 -
½ cup unsalted butter, softened
07 -
½ cup coconut oil or shortening
08 -
2 eggs
09 -
Zest of one orange (about 1 tablespoon)
→ Coating
10 -
1 cup sweetened coconut flakes
11 -
2 teaspoons ground cinnamon
12 -
1 teaspoon ground cardamom
# Instructions:
01 -
Preheat oven to 400°F (200°C).
02 -
Sift together the flour, cream of tartar, baking soda, and salt in a medium bowl. Set aside.
03 -
In a large bowl or the bowl of your stand mixer, cream together the butter, coconut oil, and sugar until light and fluffy.
04 -
Add the eggs one at a time, mixing well after each addition. Mix in the orange zest thoroughly.
05 -
Add the flour mixture to the wet ingredients and mix until a dough forms.
06 -
Place dough in the refrigerator for at least 30 minutes, or until firm.
07 -
Using a food processor, process the coconut flakes until almost a moist powder. In a small bowl, mix processed coconut with cinnamon and cardamom.
08 -
Shape dough into approximately 2.5 cm (1 inch) balls, roll in the coconut and spice mixture, and place 5 cm (2 inches) apart on a cookie sheet.
09 -
Pat each dough ball down very slightly.
10 -
Bake for 8-10 minutes, or until set but not overly browned.
11 -
Cool for a couple of minutes on the cookie sheet, then transfer to cooling racks to cool completely.
# Notes:
01 -
These cookies combine the warm flavors of cardamom with bright orange zest and coconut for a twist on traditional snickerdoodles.
02 -
Store in an airtight container for up to one week.