Lady Whistledown’s Bridgerton Snickerdoodles 

Prepare yourself, dear reader, for a biscuit most delicious. These Lady Whistledown’s Bridgerton Snickerdoodles put a Regency-era twist on this beloved cookie. We choose to blend warm spices with bright citrus for a cookie that feels both comforting and delightfully scandalous. Ginger and orange zest lend an elegance tot his treat, while the tinted sugar topping adds a subtle hint of drama—because even the simplest indulgences should arrive dressed for society. Perfect for an afternoon tea, a watch party of season four of Bridgerton coming out on January 29, or a moment of quiet gossip, these snickerdoodles are sure to earn the highest praise.

Who Does Season Four of Bridgerton Follow?

Season four of Bridgerton, with part one dropping January 29 and part two dropping February 26, focuses on older brother Benedict Bridgerton. We’ve seen his story simmering for years but at last we’ll watch him fall for a mysterious woman who challenges him to see the world, and himself, differently. Of course we’ll still check in on all our lovely Bridgerton siblings and the fiery Penelope throughout the season, but plan to see plenty of Benedict as he contemplates his part in society.

Lady Whistledown’s Bridgerton Snickerdoodles 

---

• Author: Keith Recker

Print Recipe

Description

Warm, citrusy, and just sweet enough for our romantic crew.

---

Ingredients

Scale 1x2x3x

• 3 cups all-purpose flour
• 2 tsp of tartar
• 1 tsp baking soda
• 1 to 2 tbsp fresh orange zest
• 2 tsp ground ginger
• 1/2 tsp salt
• 1 cup unsalted butter, room temperature
• 1/3 cup sugar
• 2 eggs
• 2 tsp vanilla extract (or almond, if you prefer)

For the topping:

• 1/2 cup sugar
• 1 or 2 drops gel food coloring of your choice
• 1 tsp ginger, nutmeg, or cardamom

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 375 degrees. Line two cookie sheets with silicone baking mats or baking parchment.
2. In a mixing bowl, whisk together the flour, cream of tartar, baking soda, ginger, and salt.
3. In the bowl of a stand mixer, beat together the butter and sugar together until creamy.
4. Add eggs and vanilla (or almond) extract. Beat until well combined.
5. Scrape the bottom of the bowl with a spatula. Add the dry ingredients. Beat slowly until roughly combined. Scrape the bowl down and beat again for a minute.
6. Roll cookie dough into balls. Use just over a tablespoon for each cookie. Roll the dough balls in cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top if desired. Arrange 3 inches apart on the baking sheets.
7. Make the topping: In a Ziploc bag, massage together the granulated sugar and gel food dye until sugar is evenly colored. Add the spice of your choice and whisk together. At TABLE Studios, we prepared three different colors of sugar, and used a different spice in each bowl.
8. Roll cookie balls in colored sugar. If using more than one bowl of colored sugar, divide the balls evenly so that you have enough of each color.
9. Bake sugar-rolled cookies for 10-15 minutes. They will still be ball-shaped. Press down on them with a metal spatula to flatten. Try one for doneness. Return to oven if they are still a bit damp.
10. When cookies are done to your liking, remove from baking tray to a cool, dry countertop. Immediately take a generous pinch of colored sugar and rug it gently into the tops of the cookies for extra color and flavor.
11. Eat when cool with a glass of milk or a cup of tea! Store them for several days in a tightly covered container.

Wash down your snickerdoodles with our Lord & Lady Bridgerton Cocktail. It’s a refreshing spritzer where tea combines with sparkling water as well as your favorite white wine.

Recipe and Styling by Keith Recker
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.