Cook the Book: Cardamom-Brown Sugar Snickerdoodles

Vegetarian
Cook the Book: Cardamom-Brown Sugar Snickerdoodles
60 min.
70
64kcal

Suggestions


Indulge your sweet tooth with a delightful twist on a classic favorite: Cardamom-Brown Sugar Snickerdoodles! These cookies are not just your ordinary snickerdoodles; they are infused with the warm, aromatic flavor of cardamom, which elevates the traditional recipe to new heights. Perfectly soft and chewy, each bite offers a harmonious blend of sweetness from the light brown sugar and a hint of spice that will leave you craving more.

Whether you're hosting a gathering, celebrating a special occasion, or simply treating yourself, these cookies are sure to impress. With a generous yield of 70 servings, they are ideal for sharing with friends and family. The preparation is straightforward, making it a fun activity for bakers of all skill levels. Plus, the dough can be made ahead of time and frozen, allowing you to enjoy freshly baked cookies whenever the mood strikes.

In just 60 minutes, you can create a batch of these irresistible treats that are not only vegetarian but also bursting with flavor. The combination of cardamom and brown sugar creates a unique taste profile that sets these snickerdoodles apart from the rest. So, roll up your sleeves, gather your ingredients, and get ready to bake a batch of cookies that will warm your heart and delight your taste buds!

Ingredients

  • teaspoon baking soda 
  • teaspoons cream of tartar 
  •  eggs 
  • 2.8 cups flour all-purpose
  • 0.3 cup granulated sugar 
  • 1.5 teaspoons ground cardamom 
  • 1.5 cups brown sugar light packed
  • 0.3 teaspoon salt 
  • cup butter unsalted at room temperature
  • teaspoon vanilla extract 

Equipment

  • bowl
  • baking sheet
  • baking paper
  • oven
  • wire rack
  • blender
  • stand mixer
  • ziploc bags

Directions

  1. In a large bowl, sift together the flour, cream of tartar, baking soda, 1 teaspoon of the cardamom, and salt.
  2. 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.
  3. Turn off the mixer.
  4. 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.
  5. Transfer the dough to the refrigerator and chill for about an hour, until firm.
  6. 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.
  7. Preheat the oven to 350°F with the oven rack in the middle of the oven. Line a baking sheet with parchment paper.
  8. Set as many of the cookies as you intend to bake about 2 inches apart on the prepared baking sheet.
  9. 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.
  10. Transfer to a wire rack to cool.
  11. Set the remaining dough close together but without touching on a baking sheet and freeze until firm, at least 1 hour.
  12. 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.
  13. Bake the frozen cookies for 14 to 16 minutes, until the tops of the cookies are crackled and the edges are just barely browned.

Nutrition Facts

Calories64kcal
Protein4.34%
Fat38.95%
Carbs56.71%

Properties

Glycemic Index
2.14
Glycemic Load
3.21
Inflammation Score
-1
Nutrition Score
1.046956518179%

Nutrients percent of daily need

Calories:64.11kcal
3.21%
Fat:2.8g
4.31%
Saturated Fat:1.71g
10.71%
Carbohydrates:9.18g
3.06%
Net Carbohydrates:9.04g
3.29%
Sugar:5.31g
5.9%
Cholesterol:11.65mg
3.88%
Sodium:27.56mg
1.2%
Alcohol:0.02g
100%
Alcohol %:0.17%
100%
Protein:0.7g
1.41%
Selenium:2.14µg
3.06%
Vitamin B1:0.04mg
2.62%
Manganese:0.05mg
2.47%
Folate:9.72µg
2.43%
Vitamin B2:0.03mg
1.85%
Vitamin A:87.83IU
1.76%
Iron:0.29mg
1.63%
Vitamin B3:0.3mg
1.49%