Fig Leaf Snickerdoodles
Soft, chewy cookies infused with the unique flavor of toasted fig leaves, plus a little cinnamon and cardamom. A truly unusual and super fun cookie to surprise friends with!
Servings: 36 cookies
Ingredients
- 2 ¾ cups (330 grams) all purpose flour
- 1 ½ teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 8 ounces (1 cup) unsalted butter soft, cool room temperature
- 1 ⅓ cups toasted fig leaf sugar
- 1 teaspoon cinnamon
- ½ teaspoon cardamom
- 2 eggs room temperature is best*
- 1 teaspoon vanilla
- ~¼ cup additional fig leaf sugar for rolling cookies
Instructions
- Prep: Preheat oven to 350° F. Line baking sheets with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together 330 grams flour, 1 ½ tsp cream of tartar, 1 tsp baking soda, and ½ tsp salt.
- Cream the sugar, butter, and spices: Using a stand mixer with the paddle attachment (or a large bowl and wooden spoon), beat 8 oz butter until it’s soft and smooth, about 30 seconds.Add 1 ⅓ cups fig leaf sugar, 1 tsp cinnamon, and ½ tsp cardamom, mixing until well combined.
- Add eggs & vanilla: Add in eggs, one at a time, mixing until smooth and fully incorporated. Blend in 1 tsp vanilla.
- Finish making dough: Gently mix in dry ingredients until a soft dough forms and no streaks of flour remain.
- Roll & coat: Place ¼ cup additional fig leaf sugar in a small bowl. Scoop dough into roughly 1 Tbsp balls and roll in fig leaf sugar, tossing to coat.
- Bake: Place cookies at least 2 inches apart on prepared baking sheets and bake until the edges are just set and the centers look slightly underdone, about 9-11 minutes.
Notes
*Egg temperature: If you add your eggs in cold, it will cause the butter to break. This isn't the end of the world, as everything will still come together fine once you add the dry ingredients, but I always prefer to use room temp eggs when making cookies.