Baking tips and step by step to make that beautiful Cardamom Snickerdoodle
Nothing to it recipe that can be prepared in less than 30 minutes.
Eggs must be at room temperature, and the butter must be softened before preparing the cookies.
Sifting the flour will make it so much easier to work with and be clump free.
I enjoy using parchment paper or a Silpat to line my baking sheet. I am not fond of cleaning butter or stuck cookies on the cookie sheet. Therefore, parchment makes the best solution.
If none are handy, do well grease the cookie sheet with butter.
Preheat the oven. A hot oven will allow you to perfect baking.
Mixing all the dry ingredients by adding them all to a sifter and passing them thru.
With the help of a hand-held mixer or a standalone KitchenAid mixer, beat the butter and the sugar until a fluffy white consistency is formed.
Add one egg at a time and make sure it is well beaten.
Stir in the dry ingredients slowly until they form a smooth mixture of dough.
Pull off similar pieces of dough and roll them between the palms of your hands. It would be best if you formed a 1-inch ball with each piece.
Prepare the coating sugar with the remaining sugar, cinnamon, and cardamom.
Roll the dough ball in the cinnamon-cardamom mixture.
Space them on the cookie sheet and bake them in the hot oven.
Bake one cookie sheet at a time if you only have one oven.
Talking about ovens
I have an ancient oven that does not allow me to bake two cookie sheets simultaneously, as one will bake faster than the other.
However, if you have a much younger technology oven in which you can bake two or more cookie sheets and have the perfect result for each cookie, please do so.
Meanwhile, if you are like me and only can bake one cookie sheet at a time, let the cookie sheet cool off between batches, as it may hinder the cooking process. Or have two handy and not be afraid to use them.
Once out of the oven, place your snickerdoodle cookies on a cookie cooling rack and wait a minute before enjoying them.
Let the cardamom snickerdoodle cookies become cooled entirely before storing them.
This delicious Cardamom Snickerdoodle may be stored in an airtight glass container at room temperature for up to three days.
If you enjoy these Cardamom Snickerdoodle cookies, look at some of my other recipes!
Preheat oven to 350° F. Grease the cookie sheet or use parchment paper.
In a large bowl to sift the flour, cream of tartar, baking soda, and salt.
Beat at medium speed until the softened butter, and 1 ½ cup sugar are fluffy. Add eggs one at a time and combine well.
Stir in the flour mixture into the butter mixture until smooth.
Pull off pieces of the dough and roll them between the palm of your hand to form a 1-inch ball.
Mix together well the remainder ½ cup sugar, cinnamon, and cardamom.
Roll the 1-inch ball in the sugar, cinnamon, and cardamom mixture.
Space about 2 inches apart on the cookie sheet and bake (one sheet at a time) until the cookies are golden brown at the edges, about 8 to 9 minutes.
Remove the sheet from the oven and let it cool off until the cookies are firm. Transfer to a cookie rack.
Let the cookie sheet cool off completely between batches, or the cookies will cook too fast.
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Originally published on December 21, 2018. Updated on December 1, 2022.