Every once in a while, I know coz I see it on other sites, a recipe comes up that appeals to you so much that you really don’t mind featuring it again. And while this cookie recipe has been done by me previously, this time we put a slight twist on it. This is Kurt’s pick for 2018 Christmas Treat #8 – Cardamom Snickerdoodles.
While traditional snickerdoodles use cinnamon as the base for this cookie, this is slightly different as we used cardamom. Now really Kurt had no idea I was going to switch the flavor on him, but this recipe was so close to the one I have on my site, I had to change it up a bit – not that I would have mind repeating this great cookie. The idea of cardamom came to me from a fantastic baker in Minneapolis a few years ago. I still used cinnamon in the base, just added cardamom to the mix.
So this is a great cookie to add to your repertoire. If you have not made this before, it is delightful taste with spice and sugar. It is a soft cookie – my favorite kind! Make this cookie, you get a lot from one batch – perfect when you make them small! As always – enjoy!
Dough
3 cups all-purpose flour
1 cup (½ pound) unsalted butter, at room temperature
1 1/3 cup granulated sugar
1 teaspoon baking soda
2 teaspoons cream of tartar
1 ½ teaspoons ground cinnamon
½ tsp ground cardamom
1 large egg, at room temperature
2 teaspoons pure vanilla extract
½ teaspoon salt
Coating sugar
1/3 cup (70g) granulated sugar
½ teaspoon ground cardamom
Preheat oven to 375f and line two large cookie sheets with parchment paper – set aside
Make the coating sugar by combining the sugar and cardamom together in a small bowl
Make the cookies by combining the flour, baking soda, cream of tartar, cinnamon, cardamom and salt together in a medium bowl – whisk or sift
Using a hand or stand mixer with the paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes
Add the egg and vanilla extract and beat on medium-high speed until combined – scrape the sides down as necessary, make sure you clean off the paddle and go right to the bottom of the bowl
Add the flour to the bowl and cover the bowl with a cloth or plastic wrap before starting the mixer – start on low, count to 10, stop the motor and remove the cloth/plastic wrap – if there is no loose flower continue to beat on low – otherwise cover and beat on low another 10 seconds
Roll cookie dough into small balls, approximately 1 tsp of dough
Roll the dough balls in the cardamom-sugar topping
Arrange 2” apart on the baking sheets
Bake cookies for 8 – 10 minutes checking at 8 minutes – the cookies should be puffy and soft
Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely
