tangy orange snickerdoodles

★★★★★ 1 Review
spyfferoni avatar
By Tyffanie Perez
from Springville, UT

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!

★★★★★ 1 Review

Ingredients For tangy orange snickerdoodles

  • 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

How To Make tangy orange snickerdoodles

  • 1
    Pre-heat oven to 375.
  • 2
    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.
  • 3
    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.
  • 4
    Combine the sugar, cinnamon and Tang powder in a small bowl.
  • 5
    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.
  • 6
    Bake for 10 minutes, or until there is a hint of golden at the edges. Cool for 5 minutes on a wire rack.
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