I'm not sure what age I was when I fell in love with snickerdoodle cookies, but it was sometime in my childhood. My mom and I would buy a dozen of these soft and chewy cinnamon-y treats from the bakery after one of my soccer games or on a Sunday afternoon, just because. I rarely eat them now, but when I do it’s instant nostalgia. And thankfully they are easy to make, but that just means they disappear faster...
This is a classic snickerdoodle recipe with that addicting cinnamon sugar coating. The cardamom adds a sophisticated depth of flavor to this childhood favorite. Back then I paired them with milk, but these days I’m more likely to reach for the wine. Truly a well deserved combination for unwinding after a long day.
cardamom snickerdoodle cookies
makes 12 cookies, 20 min prep time + 10 min cook time
INGREDIENTS
1 1/2 cup sugar
1 cup butter, softened
2 eggs
1 teaspoon vanilla extract
2 3/4 cup flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
3 tablespoons cinnamon
1 tablespoon cardamom
METHOD
Preheat oven to 350 degrees F.
Combine the butter and sugar with a spoon or electric mixer until smooth and creamy. Add the eggs and vanilla extract.
In a separate bowl, combine the flour, cream of tartar, baking powder and salt.
Combine the wet and dry mixtures. Chill dough for about 10-15.
In a small bowl, mix the sugar, cinnamon, and cardamom.
Remove dough from fridge and form 1 inch balls and roll into the sugar mixture.
Place balls of dough onto undressed baking sheet.
Bake for 8-10 minutes. Let rest for 5 more minutes. Remove from pan onto cooling rack.