Favorite Soft Snickerdoodle Cookies with Figs
Soft, chewy snickerdoodle cookies with a twist of dried figs, orange zest, and warm cardamom spice. Rolled in a sugar-cardamom coating for a fragrant, flavorful, and irresistible treat.
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes per batch
- Total Time: 45 minutes
- Yield: 24 cookies
- Category: Dessert / Cookies
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
13.5 ounces all-purpose flour (3 cups)
1 cup + 3 tablespoons granulated sugar, divided
½ cup packed brown sugar
1 tablespoon non-fat dry milk powder (optional)
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon kosher salt (or ½ teaspoon table salt)
2 teaspoons ground cardamom, divided
Zest of 2 oranges
⅔ cup finely chopped dried figs
1 cup unsalted butter, melted and cooled
3 large eggs, well beaten
1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Whisk together flour, cream of tartar, baking soda, salt, and 1 teaspoon cardamom in a medium bowl; set aside.
- In a large bowl, whisk melted butter, 1 cup sugar, and brown sugar until combined.
- Add eggs and vanilla, whisking until smooth; stir in orange zest and chopped figs.
- Gradually fold dry ingredients into wet ingredients until just combined.
- Combine remaining 3 tablespoons sugar with remaining 1 teaspoon cardamom in a small bowl.
- Scoop 2 tablespoons of dough per cookie, roll into balls, and coat in sugar-cardamom mixture.
- Place dough balls 2 inches apart on baking sheets.
- Bake 10–12 minutes until edges are set but centers look slightly soft.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Substitute cinnamon for cardamom for a traditional snickerdoodle flavor.
Add chopped nuts, such as pecans or walnuts, for extra crunch.
Swap figs for dried cranberries, apricots, or dates for a fruity variation.
Drizzle with a light orange glaze for added sweetness and decoration.
Store in an airtight container at room temperature for up to 5 days, or freeze up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
