These snickerdoodle cookies are so delicious, and I love that they’re soft and pillowy, not hard and crunchy like most snickerdoodles out there. What’s up with that, anyway?
The secret ingredient that makes these SO darn delicious is cardamom! Cardamom is one of my all-time favorite spices. It’s a warm spice similar to cinnamon, so their flavors blend together perfectly and brings your snickerdoodle game to a way higher level. If you don’t have cardamom, I really recommend picking some up. It can be used in a lot of different recipes (a lot of which you will see on here)! If you really don’t want to, don’t let that keep you from trying the recipe – you can just omit it.
You will notice that in the directions for these cookies, I recommend chilling the dough at least overnight. When you first mix the ingredients together, the dough is actually really soft and sticky. I was able to shape it into balls after a few hours of refrigeration, but it really benefits from as much time as you can give it. In case you want to read more about the science behind chilling cookie dough, you can read about it here!
Cookie Ingredients:
1 cup butter
1.5 cups sugar
2 eggs
1 tsp almond extract
1.5 cups cake flour
1.5 cup all purpose flour
1.5 tsp cardamom
2 tsp cream of tartar
.5 tsp baking soda
1 tsp baking powder
Cinnamon Sugar Topping Ingredients:
3 Tbs sugar
2 tsp cinnamon
Directions:
Whisk together the dry cookie ingredients (cake flour through baking powder), and set aside.
In the bowl of a stand mixer, cream together the butter and sugar until it’s light and fluffy.
Add the eggs one at a time and mix until incorporated, and then add almond extract.
With the mixer on its lowest speed, gradually add the flour mixture to the wet ingredients. Make sure to only mix until just incorporated.
Chill dough in an airtight container at least overnight, but preferably 24-36 hours (I know, I know, but believe me)!
Preheat oven to 350 degrees F. and line a cool baking sheet with parchment paper.
Mix together the 3 Tbs sugar and 2 tsp cinnamon in a small bowl.
Scoop 1 inch (or 2 Tbs) balls of dough and gently coat each one in the sugar/cinnamon mixture.
Place on the cool, lined baking sheet and bake 10 minutes.
Remove from the oven, and transfer to a cooling rack one they’re firm enough to be transferred (about one minute).
Want more celebration in your inbox? Be sure to subscribe so you don’t miss another post!