It’s been a lovely, rainy weekend, which makes for a good excuse to bake something warm and delicious. And with Thanksgiving just a few days away and Christmas decorations already up on the street, an even better excuse for baking and singing along to obnoxiously loud Christmas music. I’m FULL OF holiday spirit. Boyfriend tried to stage his own small-scale intervention, refusing to wash dishes if I played any more Christmas music. I’m living with a veritable Scrooge. (When he told me he couldn’t bear to listen to Madonna’s “Santa Baby,” I knew there was no hope for those dishes. I don’t negotiate with terrorists.)
There is one holiday thing Boyfriend can get behind - and that’s Cardamom Snickerdoodles. Quite frankly, I don’t blame him. They’re “scrumdiddlyumptious,” as he says. A reliable favorite, these are soft, comforting, just the right amount of sweet, and super easy to make.
Cardamom Brown Sugar Snickerdoodles Recipe
Recipe adapted from
- 1 ¼ cup and 2 tablespoons all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon ground cardamom
- ⅛ teaspoon salt
- ½ cup unsalted butter, at room temperature
- ¾ cup packed light brown sugar
- 1 egg
- ½ teaspoon vanilla extract
- 2 tablespoons granulated sugar
- ¼ teaspoon cardamom
- Preheat the oven to 350°F and line a baking sheet with parchment paper (or if you’re a PAM addict like me, coat the baking sheet in cooking spray).
- In a large bowl, whisk together the flour, cream of tartar, baking soda, ½ teaspoon of the cardamom, and salt.
- Using a stand mixer or hand mixer, cream together the butter and brown sugar until light and fluffy. Add egg and mix until the egg is blended. Then add the vanilla and mix well.
- Add about one-third of the dry ingredients to the mixer bowl, and beat on low speed until fully incorporated. Repeat two more times, until the dry ingredients are incorporated.
- Transfer the dough to the refrigerator and chill for about an hour, until firm, or overnight.
- In a smaller bowl, stir together the granulated sugar and ¼ teaspoon of cardamom.
- Using a tablespoon scoop, carve out small balls of dough, and roll the balls between your palms. Once the balls take on a nice round shape, roll them in the sugar-cardamom mixture to coat them.
- Set the cookies on the baking sheet about an inch apart. 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.
This recipe is wonderfully flexible. You can multiply it to make more cookies or freeze the prepared dough balls in a freezer bag for up to 3 months.