An orange ginger snickerdoodle cookie on a marble serving tray with a bite taken out of it

Orange Ginger Snickerdoodles

Orange ginger snickerdoodles feature orange zest, orange juice, and fresh ginger (!) added to the batter for a warmly spiced version of a cookie classic. These snickerdoodle cookies stay soft and chewy for days!
Course Cookies
Cuisine American
Keyword Christmas cookies, ginger cookies, snickerdoodles
Prep Time 20 minutes
Cook Time 8 minutes
Chill Time 3 hours
Total Time 25 minutes
Servings 4 dozen
Calories 89kcal
Author Alyssa


For the dough:

  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 egg
  • 4 1/2 tsp freshly grated ginger, about one 2" long section
  • 1 1/2 tbsp orange juice
  • 2 1/2 tsp orange zest
  • 1 1/2 tsp vanilla extract
  • 3 cups all-purpose flour, spooned and leveled
  • 2 tsp cream of tartar
  • 1 1/4 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/4 tsp salt

Cinnamon sugar, for rolling:

  • 8 tsp granulated sugar (equal to 2 tbsp plus 2 tsp)
  • 2 tsp ground cinnamon


  • In a large bowl, cream together the softened butter and 1 1/2 cups sugar until mixture is light-colored and fluffy, about 1-2 minutes.
  • Add the egg, grated ginger, orange juice, orange zest, vanilla extract, and mix well, for about 1 minute.
  • In a separate bowl, whisk together flour, cream of tartar, 1 1/4 tsp ground cinnamon, baking soda, and salt. Add dry ingredients to the bowl with the wet ingredients and mix until just combined, scraping down the sides of the bowl as needed.
  • Cover bowl with plastic wrap and place in the refrigerator for at least 3 hours, or until the dough is well chilled.
  • Once the snickerdoodle dough is chilled, preheat oven to 375°F. Line large baking sheets with parchment paper. Stir together 8 tsp granulated sugar and 2 tsp ground cinnamon in a small bowl until evenly combined.
  • Using a 1 1/2-tbsp capacity cookie scoop (or a spoon), scoop cookies and quickly form into balls with your hands. You may wish to roll each ball a bit oblong like an egg (a bit taller than wider) to help snickerdoodles bake thicker. Roll each ball in cinnamon sugar to cover all sides and place on the prepared baking sheet at least 3"-apart from one another. Repeat with the remainder of the dough.
  • Bake for 8 minutes, or until the edges of the snickerdoodles are golden and have set. The center of each cookie will remain soft but not raw. Allow cookies to cool on the baking sheet for 5-8 minutes (they will deflate and firm up some as they cool), then carefully transfer cookies to a wire rack to cool completely.


Flavors As written this recipe is pretty boldly flavored. You can certainly reduced the orange zest if you'd like less of that flavor in the mix.
Keeping dough chilled: If baking chilled cookies in multiple batches, I like to keep the mixing bowl with the remaining dough in the fridge while the other batches are baking. That way I scoop/roll and place them on the sheet just prior to that batch baking. This helps prevent the dough from warming up too much, which can lead to thinner and spread out cookies. You can also scoop/roll the cookies, place them on their baking sheets, then place the whole sheets in the fridge, but I rarely have enough room in there for that.


Serving: 1cookie | Calories: 89kcal | Carbohydrates: 12.8g | Protein: 0.9g | Fat: 3.8g | Saturated Fat: 2.4g | Cholesterol: 13mg | Sodium: 13mg | Potassium: 32mg | Fiber: 0.2g | Sugar: 6.8g | Calcium: 2mg

Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.