Cranberry Orange Brandy Snickerdoodle Cookies

Here’s a warm, festive twist on a true classic: Cranberry Orange Brandy Snickerdoodle Cookies. Bright citrus, tart cranberry, and a touch of brandy courtesy of B.T. Leigh’s Somethin’ For Winter, turn soft, sugar pillows into pure holiday comfort. Expect cozy kitchen smells, a crackly top, and a tender middle that leans just a touch grown-up without losing the nostalgia.

The Somethin’ For Winter blend does the heavy lifting, scattering holiday spice through every bite so the snickerdoodle you know becomes the Christmas cookie you crave. Bake them for holiday parties, Christmas movie nights, or that just-one-more snack after dinner. They’re the kind of cookie that makes the room feel warmer.

Man, I love snickerdoodles.

Author

Jenny Mann

Prep Time

20 minutes

Cook Time

12 minutes

Servings

20

Category

Dessert

Cuisine

Americana

Ingredients

• 1 cup Butter, unsalted, just softened
• 1 ¼ cups + 2 tablespoons Sugar
• 2 tablespoons Somethin’ For Winter - Orange Cranberry Brandy Spice Blend
• 2 large Eggs, room temp
• 2 teaspoons Vanilla
• 2 ¾ cups Flour
• 1 ½ teaspoons Cream of Tartar
• ½ teaspoon Baking Soda
• 1 tablespoon Sugar
• 3 tablespoons Somethin’ For Winter - Orange Cranberry Brandy Spice Blend

Directions

1. Cream butter, sugar, and Somethin’ For Winter together for 10 minutes, until light and fluffy
2. Add eggs and vanilla then continue to cream until completely incorporated and fluffy.
3. In a separate bowl, add flour, cream of tartar, and baking soda, mixing until thoroughly combined.
4. Slowly add the flour mixture to the creamed butter mixture until just combined and a dough is formed.
5. At this point you can wrap the dough in plastic wrap and stash it in the fridge for up to 72 hours. Though this step is optional, I advise chilling the dough for at least 30 minutes. Chilling the dough allows the flavors to meld together and the cold butter in the dough will lead to a cookie with better texture, chew, and flavor.
6. In a bowl, mix together Somethin’ For Winter and the remaining sugar.
7. Preheat the oven to 350 degrees.
8. Line a baking sheet with parchment. This may require two baking sheets if you roll out a lot of cookies.
9. Wet your hands with cold, clean water, and pinch off enough to dough to roll into ¾ balls.
10. Roll the dough ball in the Winter-sugar mixture, pressing in to coat. I like to double coat these cookies to ensure that banging sugary snickerdoodle exterior.
11. Place the coated dough balls on the baking sheet, arranging 2 inches apart. If you did not chill the dough, they will spread further so give them more room to grow.
12. Bake at 350 for 8-10 minutes. Let them sit on the cookie sheet for a few more minutes to help solidify the cookie before transferring to a wire rack to cool.
13. Enjoy!