How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Cook The Book: Cardamom-Brown Sugar Snickerdoodles?

You need 10 ingredients. The key ingredients include: 2 3/4 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1 1/2 teaspoons ground cardamom, and more.

Is Cook The Book: Cardamom-Brown Sugar Snickerdoodles suitable as baking & desserts?

Yes, Cook The Book: Cardamom-Brown Sugar Snickerdoodles falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Cook The Book: Cardamom-Brown Sugar Snickerdoodles?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cook The Book: Cardamom-Brown Sugar Snickerdoodles

Name: Cook The Book: Cardamom-Brown Sugar Snickerdoodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 3/4 cups all-purpose flour; 2 teaspoons cream of tartar; 1 teaspoon baking soda; 1 1/2 teaspoons ground cardamom; 1/4 teaspoon salt; 1 cup unsalted butter, at room temperature; 1 1/2 cups packed light brown sugar; 2 eggs; 1 teaspoon vanilla extract; 1/4 cup granulated sugar

Eats Now Editorial Team · 1153 kcal · Baking & Desserts

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. 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.
4
Transfer the dough to the refrigerator and chill for about an hour, until firm.
5
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.
6
Preheat the oven to 350u00b0F with the oven rack in the middle of the oven. Line a baking sheet with parchment paper.
7
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.
8
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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

Cook The Book: Cardamom-Brown Sugar Snickerdoodles

Tips for the best results

Variations & substitutions

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