Cardamom Snickerdoodles
User Reviews
5.0
21 reviews
Excellent
Cardamom Snickerdoodles
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Soft and pillowy snickerdoodles with a hint of caradamom, these are the PERFECT snickerdoodles!
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Ingredients
For the dough:
- 2 3/4 cups all purpose flour 345 g
- 2 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened 226 g
- 1 1/3 cup white sugar 267 grams
- 2 eggs, room temperature
- 1.5 teaspoon vanilla extract
For coating:
- 2 tablespoon sugar
- 2 teaspoon cinnamon powder
- 1/2 teaspoon cardamom powder
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Instructions
- Preheat the oven to 375F (190C). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
- In the bowl of the stand mixer fitted with a paddle attachment, add the softened butter and the sugar. Beat on medium speed for two minutes or until light and fluffy.
- Add the eggs and vanilla, and beat until well combined.
- Reduce the speed of the mixer to low, then slowly add in the dry ingredients. Mix until just combined.
- In a separate small bowl, mix together the sugar, cinnamon and cardamom powder for rolling.
- Roll cookie dough into 1.5 tablespoon sized balls (you can use a cookie scoop or just a heaped tbsp). Roll the dough balls into the sugar/cinnamon/cardamom mix until thoroughly coated, then place on the baking sheet 2-3 inches apart.
- Once all cookies are coated, bake for 10 minutes. They'll be puffy and soft but set. If you gently lift a cookie up, the bottom will be a light golden brown. Add 1-2 minutes to baking time if they seem too underdone.
- Let cookies cool completely then enjoy!
Notes
- Make ahead instructions: Cookie dough can be mixed and stored in the fridge for up to 5 days. Once you are ready to bake, let the dough come to room temperature before rolling.
- The snickerdoodle cookie dough balls also freeze very well, preferably without the cinnamon sugar coating. Scoop into balls, and freeze for 3-4 months. When it's time to bake, just let the sit at room temperature while the oven preheats, then roll in the cinnamon/sugar/cardamom mix and bake as directed- you might need an extra minute if the balls are still mainly frozen.
- Storing leftovers:
- I prefer freezing cookie dough over baked cookies, but if you have leftover cookies you can store them in an airtight container at room temperature 3-5 days (I like them best fresh or just one or two days after baking) or freeze the baked cookies for up to 3 months.
- Making these without cream of tartar:
- Although cream of tartar gives these a signature slightly tangy flavor and puffiness, you can still make these without and have a delicious sugar cookie with cinnamon and cardamom. Just omit both the cream of tartar and baking soda and instead add 2 teaspoon of baking powder.
Nutrition Information
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Calories
101kcal
(5%)
Carbohydrates
23g
(8%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
95mg
(4%)
Potassium
58mg
(2%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
1IU
(0%)
Vitamin C
1mg
(1%)
Calcium
4mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 101 kcal
% Daily Value*
| Calories | 101kcal | 5% |
| Carbohydrates | 23g | 8% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 95mg | 4% |
| Potassium | 58mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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