Cardamom Snickerdoodle Cookies
User Reviews
5
Cardamom Snickerdoodle Cookies
Description
The recipe starts with a mixture of flour, cream of tartar, baking soda, and salt sifted together, then combined with softened butter and sugar beaten until fluffy. Eggs are incorporated before adding the dry ingredients to form a smooth dough. The dough is shaped into small balls and rolled in a coating of sugar, cinnamon, and ground cardamom, which adds a distinctive floral and warm spice note uncommon in traditional snickerdoodles.
Cookies are baked until their edges develop a golden color, indicating crispness while the centers remain soft. Cooling on a rack allows them to firm without overbaking. Maintaining a cool baking sheet between batches prevents the cookies from spreading too thin or baking unevenly.
This cookie variation balances classic snickerdoodle texture with the additional aromatic depth of cardamom, making for a subtly spiced treat.
Ingredients
- 2 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ pound butter softened, unsalted
- 1½ cup sugar
- 2 egg large
- ½ cup sugar
- 2 teaspoons cinnamon
- 2 teaspoons cardamom
Instructions
- Preheat oven to 350° F. Grease the cookie sheet or use parchment paper.
- In a large bowl to sift the flour, cream of tartar, baking soda, and salt.
- Beat at medium speed until the softened butter, and 1 ½ cup sugar are fluffy. Add eggs one at a time and combine well.
- Stir in the flour mixture into the butter mixture until smooth.
- Pull off pieces of the dough and roll them between the palm of your hand to form a 1-inch ball.
- Mix together well the remainder ½ cup sugar, cinnamon, and cardamom.
- Roll the 1-inch ball in the sugar, cinnamon, and cardamom mixture.
- Space about 2 inches apart on the cookie sheet and bake (one sheet at a time) until the cookies are golden brown at the edges, about 8 to 9 minutes.
- Remove the sheet from the oven and let it cool off until the cookies are firm. Transfer to a cookie rack.
- Let the cookie sheet cool off completely between batches, or the cookies will cook too fast.
Notes
- Avoid overbaking; cookies should be soft out of the oven as they firm while cooling.
- Do not overmix dough after adding dry ingredients to prevent tough cookies.
- Allow your cookie sheet to cool completely between batches to ensure even baking and prevent spreading.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 34mg | 11% |
| Sodium | 77mg | 3% |
| Potassium | 62mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 17g | 34% |
| Vitamin A | 256IU | 5% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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