Cardamom Snickerdoodle
By: Giangi Townsend
Published: Friday, December 21, 2018 - 4:22pm

Ingredients




2 cups unbleached all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/2 pound unsalted butter, softened
1 1/2 cup sugar
2 large eggs
1/2 cup sugar
2 teaspoons cinnamon
2 teaspoons cardamom

Preparation

1 Preheat oven at 350. Grease cookie sheet or use parchment paper. 2 In a large bowl sift flour, cream of tartar, baking soda and salt. 3 Beat at medium speed until fluffy the softened butter and 1 ½ cup sugar. Add eggs one at the time and combine well. 4 Stir in the flour mixture into the butter mixture until smooth. 5 Pull off pieces of the dough and roll between the palm of your hand to form 1-inch ball. 6 Mix together well the remainder ½ cup sugar, cinnamon and cardamom 7 Roll the 1-inch ball in the sugar, cinnamon and cardamom mixture. 8 Space about 2 inches apart on the cookie sheet and bake (one sheet at the time) until the cookies are golden brown at the edges, about 8 to 9 minutes. 9 Remove the sheet from the oven and let it cool off until the cookies are firm. Transfer to a cookie sheet. 10 Let the cookie sheet cool off completely between batches or the cookies will cook too fast.

About

Something new to your favorite snickerdoodle: cardamom. I was introduced a while ago to cardamom and feel in love with it.  Now I try to use it at any opportunity that comes along. If you like the classic snickerdoodles,  you definitely will love this recipe.
TIP: let the cookie sheet cool off between batches as it may hinder the cooking process.  Bake one cookie sheet at the time if you only have one oven.