CARDAMOM-BROWN SUGAR SNICKERDOODLES
Steps:
- In a large bowl, sift together the flour, cream of tartar, baking soda, 1 teaspoon of the cardamom, and salt.
- Combine the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1 minute. Turn the speed to high and beat until very light and fluffy, 2 or 3 minutes, stopping a couple of times to scrape down the sides of the bowl as needed. Decrease the speed to medium and beat in the eggs, one at a time, and the vanilla.
- Turn off the mixer. Add about one-third of the dry ingredients to the mixer bowl, and beat on low speed until fully incorporated. Repeat two more times, stopping to scrape down the sides of the bowl as needed, until the dry ingredients are incorporated.
- Transfer the dough to the refrigerator and chill for about an hour, until firm.
- In a medium bowl, stir together the granulated sugar and remaining 1/2 teaspoon of cardamom. Use a #100 disher (a 3/4-tablespoon scoop) or a tablespoon to scoop small balls of dough a few at a time into the sugar-cardamom mixture, then roll the pieces to coat them and lightly roll them into balls between your palms, pressing the sugar mixture into the dough.
- Preheat the oven to 350°F with the oven rack in the middle of the oven. Line a baking sheet with parchment paper.
- Set as many of the cookies as you intend to bake about 2 inches apart on the prepared baking sheet. Bake for 5 minutes, then rotate the baking sheet front to back. Continue baking for another 4 to 6 minutes, until the tops of the cookies are crackled and the edges are just barely browned. Transfer to a wire rack to cool.
- Set the remaining dough close together but without touching on a baking sheet and freeze until firm, at least 1 hour. Remove the baking sheet from the freezer and put the cookies in a freezer-safe heavy-duty resealable plastic bag, rolling out the excess air before you seal it. Return to the freezer and store for up to 3 months. Bake the frozen cookies for 14 to 16 minutes, until the tops of the cookies are crackled and the edges are just barely browned.
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Lakhanpaliya Saab
[email protected]These snickerdoodles are so good! The cardamom flavor is perfect. I'll be making these again and again.
Jones Owusu
[email protected]I'm always looking for new snickerdoodle recipes to try. These cardamom brown sugar snickerdoodles are definitely a keeper.
sayed sadik
[email protected]These snickerdoodles are delicious! I love the cardamom flavor. I will definitely be making them again.
Justin Foust
[email protected]I'm not a huge fan of cardamom, but I still enjoyed these snickerdoodles. The flavor is subtle and not overpowering.
GIDEON KERICH
[email protected]These snickerdoodles are a great way to use up leftover cardamom. I always have some on hand, so it's nice to have a recipe that uses it.
Laxyprogamy
[email protected]I made these snickerdoodles exactly as the recipe said and they turned out perfect. I'm so glad I tried them!
Ayesha Ahsan
[email protected]These snickerdoodles are the perfect combination of soft and chewy. They're also not too sweet, which I appreciate.
Shara Frederick
[email protected]I love the cardamom flavor in these snickerdoodles. It's a nice change from the traditional cinnamon flavor.
Darrell Weems
[email protected]These snickerdoodles are so easy to make and they taste incredible. I'll definitely be making them again.
Brysone Mandela
[email protected]I'm not usually a fan of snickerdoodles, but these cardamom brown sugar snickerdoodles are delicious! The cardamom adds a really nice flavor.
Qasim Ali jutt
[email protected]I made these snickerdoodles for a party and they were a huge hit! Everyone loved them.
Muhammad Umer Taimoor
[email protected]These snickerdoodles are amazing! They're soft and chewy, with a perfect balance of sweetness and spice. The cardamom gives them a unique flavor that I love.