Cardamom Cookies
Thin, chewy cookies with soft centers, crispy edges, and the warm, floral spice of cardamom. Like a snickerdoodle... but better.
Servings: 36 cookies
Ingredients
- 2 ¾ cups all purpose flour
- 1 ½ teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ⅓ cups sugar
- 2 teaspoons ground cardamom
- 8 ounces unsalted butter soft room temperature
- 2 eggs
- 1 teaspoon vanilla
For rolling:
- ¼ cup sugar
- ½ teaspoon ground cardamom
Instructions
- Prep: Preheat oven to 350° F and line baking sheets with parchment paper. Bake for 9-11 minutes.
- Mix dry ingredients: In a large bowl, whisk together 2 ¾ cups flour, 1 ½ tsp cream of tartar, 1 tsp baking soda, and ½ tsp salt.
- Make cookie dough: Combine 1 ⅓ cups sugar with 2 tsp cardamom, mixing for a minute or two, until fragrant. Add 8 oz soft butter; cream until light and fluffy, about 2 minutes.
- Add eggs, one at a time, scraping down the sides of the bowl in between and mixing until combined thoroughly. Add 1 tsp vanilla.
- Add dry ingredients, mixing gently on low just until combined.
- Roll & coat: In a small bowl, mix together ¼ cup sugar with ½ tsp cardamom. Scoop cookie dough into balls using a small spring-loaded scoop or a spoon (about 1 ½ tablespoons each). Roll each cookie dough ball into cardamom sugar, tossing to coat. Place on prepared baking sheets, about 2 inches apart.
- Bake: Bake cookies until edges are set but centers still look just slightly underdone, about 9-11 minutes. Cool for a few minutes on baking sheet, then move to cooling racks.
Notes
These cookies are especially delicious made with vanilla sugar in place of the granulated sugar!