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

FAQs

Is clementine zest the same as orange zest? ›

Clementine Zest

That's why I recommend swapping orange zest with this citrus zest, though this replacement might throw in a touch sweeter and less tart flavor. However, this minor difference won't hurt your baking recipe, so you can substitute it at a 1:1 ratio.

The Joy of Cooking claims that “snickerdoodle” comes from “Schneckennudel,” a German word that literally means “snail noodles.” Schneckennudels don't have anything to do with snails or noodles, though—they're actually delicious-looking German cinnamon rolls.

Cream of tartar is what gives snickerdoodles that tanginess. I've found that a lot of people are very sensitive to the tangy flavor of cream of tartar and the bitter, metallic flavor baking soda can have.

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).

Snickerdoodles might turn out hard if they are overbaked or if the dough is too dry. Be sure to keep an eye on them as they bake – when the edges are set but the centers are still soft and puffy, they are done. Also, make sure you're not adding too much flour.

Clementine Recipes

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

Clementines are a seedless variety of the mandarin and they are both in the orange citrus family. It is absolutely fine to substitute other orange family fruits for clementines/satsumas.

Sweeter and less tart than lemon peel, orange peel brings a bright, citrus flavor to everything from desserts to main dishes. Use it whenever recipes call for orange zest, substituting equal amounts of dried orange peel to fresh.

Almost all recipes call for a combination of cream of tartar and baking soda (an acid and a base); the idea is that when they bake the reaction of these two ingredients will cause the cookies to puff up and then collapse, creating those cinnamon-y cracks on top.

A few cookbooks explain that snickerdoodles are German in origin. They state that the cookie's name comes from the German word shneckennudel (which is a kind of cinnamon bun). Others trace its origin to New England's tradition of whimsical cookie names.

What is a fun fact about snickerdoodles? ›

The Joy of Cooking claims that snickerdoodles are probably German in origin, and that the name is a corruption of the German word , a Palatine variety of schnecken. It is also possible that the name is simply a nonsense word with no particular meaning, originating from a New England tradition of whimsical cookie names.

Cream of tartar adds a unique tangy flavor to the cookie, which sets it apart from sugar cookies and makes it a classic snickerdoodle. You also use it for the best flavor in maple pecan snickerdoodles. It's absolutely delicious!

They puff in the oven and then settle back down while cooling into a soft, thick, supremely chewy cookie with a gorgeous crinkly top. They've received nothing but rave reviews! Snickerdoodle is sort of a strange name, yes?

Baking soda is a leavening agent. It creates air bubbles (technically, carbon dioxide) in your batter, when heated. Without it, your baked goods will not rise to the desired levels and the airy texture you're looking for will be adversely affected.

Cream of tartar stabilizes the tiny bubbles in the egg whites, by precluding the egg proteins from sticking together. It thus speeds up the egg white whipping process and contributes to a stable, billowy, glossy meringue, perfect for cookies, topping pies, and folding into cake.

Adding it to cake or cookie batters prevents sugar from banding together and crystallizing, meaning that it results in more of a tender chew—snickerdoodles and sugar cookies wouldn't be the same without cream of tartar. The same effect is why it's added to some frostings and syrups, where it helps keep things smooth.

The Best Substitute for Cream of Tartar

For every 1/2 teaspoon of cream of tartar in the recipe, use 1 teaspoon lemon juice or white vinegar. As an example, if your cookie recipe calls for 1 teaspoon baking soda, add 2 teaspoons lemon juice instead of the cream of tartar.

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.