Back! By popular demand...Snickerdoodles!
A sugar cookie with a crisp edge and chewy center, rolled in cinnamon sugar before baking. My secret? Add a bit of cardamom to the mix.
1C unsalted butter (2 sticks or 8oz)
1C granulated sugar
2/3C brown sugar
1t baking soda
1/2t cream of tartar
extra sugar, cinnamon & cardamom for rolling
Make the Dough
Using a hand or stand mixer, cream butter and white sugar. Add brown sugar. Mix in eggs, one at a time. Mix in vanilla. Scrape down sides of bowl, and mix until combined. Combine dry ingredients in a separate bowl. Use a sieve to make sure the baking soda and cream of tartar are lump-free. Stir in dry mixture to wet mixture until just combined. Scrape together into a ball, cover with plastic wrap, and refrigerate for at least one hour.
Shape the Cookies & Bake
Preheat the oven to 300'.
Combine about 1C sugar, 1t cinnamon, and 1/4t ground cardamom in a medium-sized bowl.
Using a small ice cream scoop or tablespoon, scoop out balls of dough about the size of a golf ball cut in half. Do one sheet at a time, keeping the rest of the dough in the fridge between batches. Place a sheet of baking parchment on the baking sheet. Roll each ball in the sugar mixture and space the balls evenly on the baking sheet. Most sheet pans will hold 12 cookies. Bake for about 15 minutes, until the edges are just starting to become golden. Slide the parchment onto a cooling rack. Store cooled cookies in an airtight container for about a week (yeah, right!). Sift out any bits of dough from the leftover cinnamon sugar, and store sugar for later use.
Makes 36 cookies.
|Scooped dough ready to roll around in cinnamon sugar.|
|Gently flatten the cookies before baking.|