The Washington Post

Orange Blossom Snickerdoodles

Orange Blossom Snickerdoodles 16.000

Scott Suchman for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Dec 7, 2022

This recipe is food content creator Nasim Lahbichi’s take on a classic (underrated) holiday cookie, the snickerdoodle, with a Moroccan twist. Lahbichi’s snickerdoodles have the same tang and warmth that the cinnamon-sugar-coated cookies are known for, along with a citrusy floral note, thanks to the addition of orange blossom water and cardamom.

Active time: 25 mins; Total time: 1 hour 30 mins

Make Ahead: To freeze, place the coated cookie dough balls on a lined baking sheet and freeze until solid. Once the dough is frozen, transfer to an airtight container or zip-top bag and freeze for up to 2 months, adding additional baking time as needed.

Storage Notes: Store in an airtight container at room temperature for up to 5 days. To keep the cookies soft, add a slice of bread to the container; the cookies will draw the moisture from the bread.

Where to Buy: Orange blossom water can be found at Middle Eastern and other international markets, and online.


Servings:
16 cookies

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 16 cookies

Ingredients
  • For the cookies
  • 1 1/2 cups (180 grams) all-purpose flour
  • 1 teaspoon ground cardamom
  • 3/4 teaspoon cream of tartar
  • 1/2 teaspoon cornstarch
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1/4 teaspoon ground cinnamon
  • 8 tablespoons (1 stick/113 grams) unsalted butter, softened
  • 3/4 cup (150 grams) granulated sugar
  • 1 tablespoon ground flaxseed meal mixed with 3 tablespoons water (a.k.a. flax egg; may substitute with 1 large egg)
  • 1 tablespoon orange blossom water
  • For the coating
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • Flaky sea salt, for sprinkling (optional)

Directions

Make the cookies: In a medium bowl, whisk together the flour, cardamom, cream of tartar, cornstarch, baking soda, salt and cinnamon until well incorporated.

In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a hand mixer, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add the flax mixture and orange blossom water and beat on medium until combined. Scrape down the bowl.

Add half of the flour mixture to the butter mixture and mix on low until well incorporated. Repeat with the remaining flour mixture. (Be careful not to overmix the dough, as it can lead to a more dense cookie; the dough should be slightly tacky.) Cover the bowl and chill it in the freezer for 30 minutes or the refrigerator for about 1 hour.

While the dough chills, position a rack in the middle of the oven and preheat to 350 degrees. Line two large, rimmed baking sheets with parchment paper.

Make the coating: In a small bowl, stir together the sugar, cinnamon and cardamom until combined.

Transfer the chilled dough to the counter and, using a tablespoon or No. 40 disher, scoop the dough into 1 1/2-tablespoon (30-gram) portions. Use your hands to smooth them into balls. As you work, roll the dough balls in the sugar coating, arranging them 2 inches apart on the prepared baking sheets.

Bake, one sheet at a time, for 9 to 11 minutes, rotating from front to back halfway through. The tops should have some cracks with the center of the cookie set yet still soft. Immediately sprinkle with the flaky sea salt, if using. Let the cookies cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.

Repeat with the remaining dough.


Recipe Source

From Instagram and TikTok food content creator Nasim Lahbichi.

Tested by Becky Krystal.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Nutritional Facts

Calories per cookie: 133


% Daily Values*

Total Fat: 6g 9%

Saturated Fat: 4g 20%

Cholesterol: 15mg 5%

Sodium: 57mg 2%

Total Carbohydrates: 19g 6%

Dietary Fiber: 1g 4%

Sugar: 10g

Protein: 1g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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