Cardamom Snickerdoodles
User Reviews
5
Cardamom Snickerdoodles
Description
This recipe makes a dough from all-purpose flour, cream of tartar, baking soda, salt, unsalted butter, and sugar, enriched with eggs and vanilla extract. The dough is rolled into balls, then coated with a mix of sugar, cinnamon, and cardamom powder before baking at 375°F (190°C) until puffed and set. The cream of tartar and baking soda contribute slight tanginess and soft texture characteristic of snickerdoodles.
The cookies come out soft with a spiced crust. The cinnamon and cardamom coating adds both warmth and aromatic complexity beyond traditional snickerdoodles.
Make-ahead instructions allow dough storage refrigerated for up to five days or freezing for 3-4 months, with rolling and coating just before baking. Leftover baked cookies keep well for several days at room temperature or can be frozen. Omitting cream of tartar and baking soda swaps flavor and texture toward a sugar cookie by using baking powder instead.
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 butter 226 g, unsalted, softened
- 1 1/3 cup white sugar 267 grams
- 2 egg room temperature
- 1.5 teaspoon vanilla extract
For coating:
- 2 tablespoon sugar
- 2 teaspoon cinnamon powder
- 1/2 teaspoon cardamom powder
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
- The cookie dough can be stored refrigerated up to 5 days or frozen for 3-4 months before rolling and baking.
- Baked cookies keep for 3-5 days at room temperature or can be frozen for up to 3 months.
- Omitting cream of tartar and baking soda and using baking powder produces a sugar cookie variation without the tangy flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
