My nephew is a fan of Snickerdoodles cookies. He is a huge fan of my Gingerbread Snickerdoodles that I made last year. Any time I ask him what sweet he wants to eat he says “Snickerdoodles!!”
Last year I received some cookies in a cookie swap that had cardamom on them and that flavor stuck with me. So this year I knew I wanted to make some cookies with them. What better way to try it than with Martha Stewart’s Snickerdoodles recipe.
These were chewy and tasty. I ended up being allergic to the cardamom smell right out of the jar so I also used cinnamon for these cookies so as not to overwhelm my senses. Luckily that allergy did not extend to eating them. Both spices on these were delicious.
Cardamom and Cinnamon Snickerdoodles
(Recipe slightly adapted from Martha Stewart)
2 3/4 c all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
16 Tbsp (2 sticks) unsalted butter, at room temperature
1 1/2 c sugar, plus additional for topping
2 large eggs
Cinnamon and Cardamom for topping
Preheat the oven to 350 degrees.
In a medium mixing bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
In a large mixing bowl, combine butter and sugar. Beat on medium speed until light and fluffy, about 2 minutes. Add eggs, and beat to combine. Slowly add in dry ingredients, and beat to combine.
In a small bowl, combine about 1/4 c sugar with 2 Tbsp ground cinnamon. In separate small bowl, combine about 1/4 c sugar with 2 Tbsp Cardamom. (Or stick with one spice)
Using a small ice cream scoop, form dough into balls and roll in the spice sugar. Place about 2 inches apart on baking sheets and bake for 5 minutes then rotate cookie sheets. Bake additional 5 minutes until cookies are set in center and begin to crack. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.
Makes around 4 1/2dozen cookies.