"This is a snickerdoodle like you have never tasted before—comforting, familiar, yet delightfully unexpected. It has a crisp, spiced sugar coating and an inside that is fabulously chewy."
Cardamom Snickerdoodle Cookies
5
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From giangiskitchen
Elevate your cookie game with these cardamom snickerdoodles. This twist on the classic snickerdoodle recipe adds a touch of exotic cardamom, blending perfectly with the cinnamon-sugar coating. The result is a warm, spiced cookie that’s crispy on the edges and soft in the center—a must-try for any cookie lover.
Jump to Section
- Recipe Card
Prep time: 10mins
Cook time: 10mins
Serves or Makes: 24
Recipe Card
ingredients
- 2 cups all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 pound butter
- 1 1/2 cups sugar
- 2 large eggs
- 1/2 cup granulated sugar
- 2 teaspoons cinnamom
- 2 teaspoons cardamom
Method
Step 1
Preheat oven to 350° F. Grease the cookie sheet or use parchment paper.
Step 2
Preheat oven to 350° F. Grease the cookie sheet or use parchment paper.
Step 3
Beat at medium speed until the softened butter, and 1 ½ cup sugar are fluffy. Add eggs one at a time and combine well.
Step 4
Stir in the flour mixture into the butter mixture until smooth.
Step 5
Pull off pieces of the dough and roll them between the palm of your hand to form a 1-inch ball.
Step 6
Pull off pieces of the dough and roll them between the palm of your hand to form a 1-inch ball.
Step 7
Roll the 1-inch ball in the sugar, cinnamon, and cardamom mixture.
Step 8
Space about 2 inches apart on the cookie sheet and bake (one sheet at a time) until the cookies are golden brown at the edges, about 8 to 9 minutes.
Step 9
Remove the sheet from the oven and let it cool off until the cookies are firm. Transfer to a cookie rack. Let the cookie sheet cool off completely between batches, or the cookies will cook too fast.