Cardamom Snickerdoodles

Snickerdoodles are by far my favorite holiday cookie. During the holidays, like many public elementary schools, I received a fundraising catalog of gifts to sell to family and friends- with every order ranking in points to redeem prizes.

The first item I turned to every year was the array of cookie mixes! I begged my mom to order the classic chocolate chunk of course, but the snickerdoodle was one that grabbed my attention last minute one year. I waited day in and day out for that sweet package to be delivered. I immediately stuck a spoon into the raw snickerdoodle cookie dough to taste the new flavor. The creamy, decadent, rich flavors of the spiced and tangy version of the sugar cookie had me hooked from the get go.

This recipe takes the snickerdoodle to the next level. Cardamom, a spice used within many Asian and middle eastern cultures, pairs beautifully with the classic cinnamon coating. It enhances and brings an extra depth of tang that will have you making a second batch for yourself (and maybe Santa if there’s any left). Enjoy! 

Cardamom Snickerdoodles

Yields: 1 dozen cookies

Time: 30-40 minutes + 2 hour (minimum) chill time

INGREDIENTS

• 1-1/4 cups all-purpose flour

• 3/4 teaspoons cream of tartar (see notes for substitute)

• 1/4 teaspoons baking soda

• 1/2 teaspoon cornstarch

• 1/2 teaspoon kosher salt

• 1 1/2 teaspoon cardamom

• 1/2 cup (1 stick) unsalted butter, softened

• 3/4 cups granulated sugar 

• 1 teaspoon vanilla extract

• 1 flax egg (or regular)

• 1 tablespoon milk of choice

  {Cinnamon Sugar}

• 2 tablespoons granulated sugar

• 1 tablespoon cinnamon 

DIRECTIONS

To make the cookies

1. In a medium bowl, whisk the flour, baking soda/cream of tartar (or baking powder if you cannot find cream of tartar, see notes), cornstarch, salt, and cardamom until well incorporated. Set aside.

2. In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the vanilla extract and flax egg, cream together until well incorporated.

3. Fold in the flour into the wet ingredients until just combined. Be careful to not overman as this will lead to a more dense, cake like cookie. 

4. Using a 1 1/2 cookie scoop or large spoon, form the batter into rounded balls. In a small bowl, mix together there cinnamon and sugar.

5. Roll the dough in the cinnamon-sugar mixture. You may want to double coat them to ensure they have enough of the mixture on them.

6. Chill the cookie dough for at least 2 hours, overnight preferably.

7. Place the cookies 2” apart on a parchment-lined cookie sheet. Bake in a preheated oven at 350F.

8. Bake for around 9-11 minutes. Remove from the oven when the edges are slightly golden.

9. To create the classic crinkle top, bang the cookie sheet on the counter 1-2 times to create the cracks.

10. Let cool, garnish with flakey sea salt, and serve with ice cream.

11. Dive in!

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Notes

Cream of Tartar Subsitute

1. If you don’t have cream of tartar on hand (or don’t prefer a lot of tang in your snickerdoodles, replace the baking soda and cream of tartar with 2 teaspoons of baking powder.

Cinnamon-Sugar Coating

1. Mix together the cinnamon and sugar in a bowl until well combined. Coat the cookie dough balls. I prefer to do a double coat for extra cinnamon-sugar goodness.

To Store The Cookies

1. To store and keep soft, place the cookies in an airtight container with a slice of bread (cut up into 2-3 pieces). The bread will provide extra moisture for the cookies.