Cardamom Snickerdoodles

Soft and pillowy snickerdoodles with a hint of caradamom, these are the PERFECT snickerdoodles!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Servings cookies

Calories 101kcal

Author Farah Abumaizar

Ingredients

For the dough:

2 3/4 cups all purpose flour 345 g
2 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened 226 g
1 1/3 cup white sugar 267 grams
2 eggs, room temperature
1.5 teaspoon vanilla extract

For coating:

2 tablespoon sugar
2 teaspoon cinnamon powder
1/2 teaspoon cardamom powder

Instructions

Preheat the oven to 375F (190C). Line two baking sheets with parchment paper or silicone mats.
In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
In the bowl of the stand mixer fitted with a paddle attachment, add the softened butter and the sugar. Beat on medium speed for two minutes or until light and fluffy.
Add the eggs and vanilla, and beat until well combined.
Reduce the speed of the mixer to low, then slowly add in the dry ingredients. Mix until just combined.
In a separate small bowl, mix together the sugar, cinnamon and cardamom powder for rolling.
Roll cookie dough into 1.5 tablespoon sized balls (you can use a cookie scoop or just a heaped tbsp). Roll the dough balls into the sugar/cinnamon/cardamom mix until thoroughly coated, then place on the baking sheet 2-3 inches apart.
Once all cookies are coated, bake for 10 minutes. They'll be puffy and soft but set. If you gently lift a cookie up, the bottom will be a light golden brown. Add 1-2 minutes to baking time if they seem too underdone.
Let cookies cool completely then enjoy!

Video

Notes

Make ahead instructions: Cookie dough can be mixed and stored in the fridge for up to 5 days. Once you are ready to bake, let the dough come to room temperature before rolling.

The snickerdoodle cookie dough balls also freeze very well, preferably without the cinnamon sugar coating. Scoop into balls, and freeze for 3-4 months. When it's time to bake, just let the sit at room temperature while the oven preheats, then roll in the cinnamon/sugar/cardamom mix and bake as directed- you might need an extra minute if the balls are still mainly frozen.

Storing leftovers:

I prefer freezing cookie dough over baked cookies, but if you have leftover cookies you can store them in an airtight container at room temperature 3-5 days (I like them best fresh or just one or two days after baking) or freeze the baked cookies for up to 3 months.

Making these without cream of tartar:

Although cream of tartar gives these a signature slightly tangy flavor and puffiness, you can still make these without and have a delicious sugar cookie with cinnamon and cardamom. Just omit both the cream of tartar and baking soda and instead add 2 teaspoon of baking powder.

Nutrition