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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Lawrence Ocholi
[email protected]I would not recommend this recipe to anyone.
Mian Arslan
[email protected]These snickerdoodles were a complete disaster. I don't know what I did wrong, but they were inedible.
Mehtab khan Khan
[email protected]I followed the recipe exactly, but my snickerdoodles didn't turn out as well as I expected. They were a little dry.
Osama Laghari
[email protected]These snickerdoodles were a little too sweet for me, but they were still good.
yishreal Maxwell
[email protected]I'm not a huge fan of cardamom, but I still enjoyed these snickerdoodles. They were very tasty.
Rinor Qamili
[email protected]These snickerdoodles are so soft and chewy. I could eat them all day long.
moldy cheese
[email protected]I love the cardamom in these snickerdoodles. It gives them a really special flavor.
Killa Kaay
[email protected]These are the best snickerdoodles I've ever had!
Barry Khan
[email protected]I made these snickerdoodles for a party and they were a huge hit! Everyone loved the unique flavor.
Rhoda Phiri
[email protected]These snickerdoodles are the perfect combination of sweet and spicy. The cardamom really shines through.
Technical Hadi
[email protected]I was looking for a new snickerdoodle recipe to try, and I'm so glad I found this one. The cardamom adds a really nice flavor.
NABEEHA AWAN
[email protected]I've never been a big fan of snickerdoodles, but these cardamom brown sugar snickerdoodles changed my mind! They were so good, I couldn't stop eating them.
Boos Yaoob
[email protected]These snickerdoodles were a hit with my family! They were soft, chewy, and had the perfect amount of sweetness. The cardamom added a unique and delicious flavor.