Tangy Orange Snickerdoodles

Name: Tangy Orange Snickerdoodles
Ingredients: 1/2 c butter, softened; 1/2 c shortening, butter flavor; 2 Tbsp orange zest (zest from 1 medium orange); 3 Tbsp orange tang powder; 1 1/2 tsp salt; 2 tsp vanilla extract; 2-3 drops of orange food coloring (optional); 1 1/2 c sugar; 2 large eggs; 4 1/2 c all purpose flour; 1 tsp baking soda; 1 tsp baking powder; 1/2 tsp freshly grated nutmeg; 1/4 c orange juice, fresh (from orange); 1/2 c sour cream or yogurt (i use greek yogurt); 1/2 c sugar; 1 Tbsp cinnamon; 1 tsp tang powder

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By Tyffanie Perez
@spyfferoni

My kids and I came up with this crazy cookie trying to invent something new. They love hot Tang with Cinnamon when they have colds or sore throats. That was our inspiration. I loved making snicker doodles with my Mom growing up, and now my kids love making them with me, and tweaking things a bit! This is a soft snicker doodle. My kids like their cookies soft. These cookies aren't too sweet, just right to have with a glass of milk. This recipe makes a large batch. I occasionally freeze half of the dough to use later. I hope you enjoy!

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Ingredients

1/2 c

butter, softened
1/2 c

shortening, butter flavor
2 Tbsp

orange zest (zest from 1 medium orange)
3 Tbsp

orange tang powder
1 1/2 tsp

salt
2 tsp

vanilla extract
2-3

drops of orange food coloring (optional)
1 1/2 c

sugar
2

large eggs
4 1/2 c

all purpose flour
1 tsp

baking soda
1 tsp

baking powder
1/2 tsp

freshly grated nutmeg
1/4 c

orange juice, fresh (from orange)
1/2 c

sour cream or yogurt (i use greek yogurt)
1/2 c

sugar
1 Tbsp

cinnamon
1 tsp

tang powder
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How to Make Tangy Orange Snickerdoodles

Step-by-Step

Pre-heat oven to 375.
In mixing bowl cream together the butter, shortening, zest, salt, Tang and vanilla.
Beat in the sugar, then the eggs, one at a time, beating well after each addition.
Whisk together the flour, nutmeg, baking soda, and baking powder. Add the flour mixture to the wet ingredients alternately with the sour cream/yogurt and orange juice, beginning and ending with the flour and adding the sour cream or yogurt in three additions.
Combine the sugar, cinnamon and Tang powder in a small bowl.
Let the dough chill for about 15 minutes. (We can't wait very long!) Then roll into balls and coat in the cinnamon-sugar mixture. Place on a cookie sheet about 2 inches apart. Slightly flatten with the bottom of a glass, or the palm of your hand.
Bake for 10 minutes, or until there is a hint of golden at the edges. Cool for 5 minutes on a wire rack.