Orange-Cinnamon Snaps
Sweet orange-cinnamon snaps are crispy cookies with bright citrus flavor and warm spice, perfect for holiday treats or snacking with tea and coffee.
Ingredients
Instructions
- Preheat oven to 350°F.
- Beat together 1 cup sugar, shortening, egg, vanilla, and grated orange rind.
- Add orange juice and mix well.
- Stir in flour, baking soda, and salt until combined.
- Shape dough into walnut-sized balls.
- Combine 1/4 cup sugar with cinnamon in a small bowl.
- Dip each ball into the cinnamon-sugar mixture and place on a baking sheet.
- Flatten each ball with the bottom of a glass dipped in additional sugar.
- Bake for 10-15 minutes or until delicately browned.
Tips & Substitutions
For a deeper orange flavor, consider adding more grated orange rind or a splash of orange extract. If you're short on shortening, you can substitute with an equal amount of unsalted butter for a richer taste. To prevent sticking, ensure your baking sheet is lined with parchment paper. If you prefer a spicier cookie, add a pinch of nutmeg along with the cinnamon sugar.
Serving Suggestions
These cookies are perfect for a cozy afternoon tea or as a sweet treat during the holidays. Serve them alongside a warm cup of chai or coffee for a delightful pairing. For an elevated dessert experience, consider serving with a scoop of vanilla ice cream or a dollop of whipped cream. They also pair beautifully with Lemon Lush Or 3 Layer Lemon Dessert for a refreshing contrast.
Storage & Reheating
Store leftover Orange-Cinnamon Snaps in an airtight container at room temperature for up to one week. To maintain their crispness, you can layer them with parchment paper. If you want to enjoy them warm, simply reheat in a preheated oven at 300°F for about 5 minutes until they are warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Orange-Cinnamon Snaps contains roughly 91 calories, with 2g protein, 18g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 527mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition. Just be aware that this may slightly alter the texture, making the cookies a bit denser.
What can I do if I don't have orange juice?
If you don’t have orange juice, you can use another citrus juice like lemon or even a splash of water mixed with a bit of zest. This will still provide moisture, though the flavor will change slightly.
Can I freeze these cookies?
Absolutely! You can freeze the baked cookies in an airtight container for up to three months. To enjoy, thaw them at room temperature or warm them in the oven for a few minutes to regain their freshness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).