Cook the Book: Cardamom-Brown Sugar Snickerdoodles

Name: Cook the Book: Cardamom-Brown Sugar Snickerdoodles
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 70
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 2 teaspoons cream of tartar; 2 eggs; 651 milliliters all-purpose flour; 59 milliliters granulated sugar; 2 teaspoons ground cardamom; 355 milliliters packed light brown sugar; 0 teaspoons salt; 237 milliliters unsalted butter, at room temperature; 1 teaspoon vanilla extract

You can never have too many dessert recipes, so give Cook the Book: Cardamom-Brown Sugar Snickerdoodles a try. One portion of this dish contains approximately 1g of protein, 3g of fat, and a total of 64 calories. This vegetarian recipe serves 70. From preparation to the plate, this recipe takes roughly 1 hour. Head to the store and pick up salt, butter, granulated sugar, and a few other things to make it today.

Instructions

In a large bowl, sift together the flour, cream of tartar, baking soda, 1 teaspoon of the cardamom, and salt.

Ingredients you will need

Baking Soda

Cardamom

All Purpose Flour

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Brown Sugar

Vanilla

Butter

Egg

Equipment you will use

Stand Mixer

Bowl

Turn off the mixer.

Equipment you will use

Blender

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.

Equipment you will use

Blender

Bowl

Transfer the dough to the refrigerator and chill for about an hour, until firm.

Ingredients you will need

Dough

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.

Ingredients you will need

Sugar

Cardamom

Dough

Roll

Equipment you will use

Bowl

Preheat the oven to 350°F with the oven rack in the middle of the oven. Line a baking sheet with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Set as many of the cookies as you intend to bake about 2 inches apart on the prepared baking sheet.

Ingredients you will need

Equipment you will use

Baking Sheet

Oven

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.

Ingredients you will need

Equipment you will use

Baking Sheet

Oven

Transfer to a wire rack to cool.

Equipment you will use

Wire Rack

Set the remaining dough close together but without touching on a baking sheet and freeze until firm, at least 1 hour.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Equipment you will use

Baking Sheet

Ziploc Bags