Cardamom Brown Sugar Snickerdoodles Recipes

CARDAMOM-BROWN SUGAR SNICKERDOODLES

Steps:

• In a large bowl, sift together the flour, cream of tartar, baking soda, 1 teaspoon of the cardamom, and salt.
• 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.
• 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.
• Transfer the dough to the refrigerator and chill for about an hour, until firm.
• 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.
• Preheat the oven to 350°F with the oven rack in the middle of the oven. Line a baking sheet with parchment paper.
• 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.
• 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.

BROWN SUGAR SNICKERDOODLES

Steps:

• Heat the oven to 400 degrees F.
• Grease the baking sheets or line with parchment paper.
• Beat the butter, shortening, 1/4 cup granulated sugar, brown sugar, eggs and vanilla in a large bowl with an electric mixer at medium speed until well blended.
• Combine the flour, cream of tartar, baking soda and salt in a medium bowl.
• Beat the flour mixture into the shortening mixture at low speed until combined.
• Shape the dough into 1" balls.
• Mix 1/4 cup granulated sugar and cinnamon in a small bowl.
• Roll the balls in the sugar/cinnamon mixture.
• Place 2" apart on the prepared baking sheets.
• Bake 6 to 7 minutes or until the cookies are puffed and cracked on top and the edges are set. The centres will be soft.
• Allow to cool 1 minute on the baking sheets.
• Remove to a cooling rack.

CARDAMOM-BROWN SUGAR SNICKERDOODLES

Steps:

• Sift together flour, cream of tartar, baking soda, 1 teaspoon of the cardamom and the salt in a large bowl. Combine the butter and brown sugar in the bowl of a stand mixer. Beat on medium speed for 1 minute. Increase speed to high and beat until very light and fluffy, 2 or 3 minutes, stopping to scrape down the sides of the bowl as needed. Reduce speed to medium and beat in the eggs, one at a time, and the vanilla extract. Scrape down the sides of the bowl. Add about one-third of the dry ingredients; beat on low speed until fully incorporated. Repeat two more times, scraping down the sides of the bowl as needed, until the dry ingredients are incorporated. Cover and refrigerate for about an hour, until firm. Preheat oven to 350 degrees, positioning the racks in the upper and lower thirds of the oven. Line baking sheets with parchment. Stir together the granulated sugar and remaining 1 teaspoon of cardamom in a medium bowl. Use 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. Arrange cookies 2 inches apart on each baking sheet. Bake two sheets at a time for 5 minutes, then rotate the baking sheets top to bottom and front to back. Bake for 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 before serving or storing. Use a strainer to sift any extra cardamom-sugar mixture onto the cookies (this will keep separate any clumps of dough that might be left in the sugar). .