Makes 3 dozen
Snickerdoodles were my favorite cookie growing up, they have this ethereal texture combined with the homely yet exotic, sweet warm aroma of cinnamon. Here we have upped the spice profile of this cookie by adding slightly nutty, and aromatic cardamom. Cardamom’s vague hints of anise help cut through the richness of this all-butter cookie at the same time giving it a slightly spicier edge.
- 340g (2 ⅔ cups) plain flour
- 1 teaspoon baking soda
- 1/4 teaspoon table salt
- 2 teaspoons cream of tartar
- 225g (1 cup) unsalted butter, softened at room temperature
- 300g (1 ½ cups) granulated sugar
- 2 large eggs, at room temperature
For topping:
- 50g (¼ cup) granulated sugar
- 1 tablespoon ground cardamom
- 1 tablespoon ground cinnamon
- Heat the oven to 180℃ (350℉).
- In a medium bowl, whisk the flour, baking soda, salt, and cream of tartar to blend.
- Using a stand mixer with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape the bowl with a rubber spatula.
- Beat in the eggs one at a time, until thoroughly combined, about 2 minutes. Scrape the bowl again. With the mixer on low speed, slowly blend in the flour until incorporated, about 30 seconds. Finish mixing by hand, so as not to overmix the cookie batter.
For the topping:
- In a small bowl, mix the cardamom, cinnamon, and sugar.
- Drop the dough by rounded tablespoonfuls into the cinnamon sugar and roll around to coat, forming into a small ball.
- Set the coated balls of dough about 3 inches apart on a lined cookie sheet, press down lightly with your hand to form a fat disk. Bake until golden brown on the edges and slightly soft in the center, 12 to 15 minutes.
- Let the cookies cool on the sheet for 1 minute before transferring them to a rack to cool.
