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

FAQs

Can I substitute clementine juice for orange juice? ›

It is absolutely fine to substitute other orange family fruits for clementines/satsumas. If using oranges then you may only want to use about 3/4 of the juice or zest of a regular orange, as it tends to be larger in size than a clementine but use all of the zest from a clementine or mandarin if necessary.

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.

Too-warm butter will melt and spread in the oven before your cookies set. So, if your recipe calls for room-temperature butter, it needs to be exactly that: room temperature. “It should not be melty or warm to the touch,” says Dawn. “Room-temperature butter is pliable but cool to the touch.

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).

What Does Cream of Tartar Do in Cookies? Cream of tartar makes cookies chewy, as it precludes the sugar in the dough from crystalizing, which would lead to crispiness (ie: the opposite of chewiness).

Clementine Recipes

Use them as a substitute for other oranges or add clementine sections to tossed or fruit salads.

Although a clementine weighs only about half as much as a navel orange, ounce for ounce they are nutritionally similar: about the same amount of calories and potassium, while a navel orange contains slightly more fiber, vitamin C, calcium and folate per ounce.

Can I substitute a different type of citrus? Yes, any type of thin-skinned citrus will work here. Satsumas or tangerines are great substitutes. Fear not, the rinds soften sufficiently to be fork-friendly and turn sweet enough to be palate-pleasing, but only if you use thin-skinned citrus.

How do you make snickerdoodles puffy and soft? The secret's in the ratio of butter to leavener to flour to egg. Don't use shortening here; you'll miss the flavor of butter. Slightly under-baking the snickerdoodles also guarantees a softer cookie.

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 do my snickerdoodle cookies go flat? ›

The Problem: Your Oven Is Too Hot

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot.

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.

Improper flour measurement is the #1 cause of your cookie dough being too dry or the cookies tasting like flour.

Snickerdoodles usually contain cream of tartar, which is more acidic than baking powder. This results in a slightly sour tang that's unique to snickerdoodles.

Cream of tartar is an acidic ingredient used in baking and cooking recipes to give flavor, act as a preservative, soften the dough, help stabilize egg whites, and provide volume when beating.

While cream of tartar is not an ingredient you probably keep on hand in your kitchen, it is worth the investment if you are trying to become a playdough making pro. Cream of tartar really helps to get your playdough to the fun gel form and prevent it from staying too wet.

In some recipes, you can leave out cream of tartar if there is no suitable replacement. You can simply omit cream of tartar from the recipe if you're making whipped egg whites, syrups, frostings, or icings.

In baked goods, cream of tartar is used as a leavener, to give cakes, muffins and cookies their rise. It has a tinny, metallic taste that's most noticeable in Snickerdoodle cookies. A tiny pinch added to water also helps vegetables maintain their color when they're blanched.