Description
This foolproof snickerdoodle recipe delivers pure comfort with warm, sweet aromas of cardamom and cinnamon, promising a chewy, perfectly cracked cookie, elevated with unique floral notes from rosewater. It uses simple ingredients and smart techniques for superior results, making it perfect for busy parents and home bakers.
Ingredients
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 0.25 cup (50 g) light brown sugar, packed
- 2 large eggs
- 1 tsp (5 ml) alcohol-free vanilla extract
- 0.5 tsp (2.5 ml) food-grade rosewater
- 2.5 cups (300 g) all-purpose flour
- 1 tsp (5 ml) cream of tartar
- 0.5 tsp (2.5 ml) baking soda
- 0.5 tsp (2.5 ml) fine sea salt
- 0.5 tsp (2.5 ml) ground cinnamon
- 1 tsp (5 ml) ground green cardamom (for dough)
- 0.25 cup (60 g) granulated sugar (for rolling)
- 1 tsp (5 ml) ground green cardamom (for rolling)
- 0.25 cup (30 g) finely ground pistachios, for garnish (optional)
Instructions
- Cream Butter And Sugars: In a large bowl, cream softened unsalted butter, 200g granulated sugar, and light brown sugar with an electric mixer for 2-3 minutes until light, fluffy, and pale yellow.
- Add Eggs And Flavorings: Beat in eggs one at a time, fully incorporating each. Stir in alcohol-free vanilla extract and food-grade rosewater until combined and fragrant.
- Combine Dry Ingredients: In a separate medium bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, and 1 tsp cardamom until thoroughly combined.
- Mix Dough And Chill: Gradually add dry ingredients to wet, mixing on low speed until just combined and a soft dough forms. Do not overmix. Chill dough in the refrigerator for at least 30 minutes to firm up and prevent spread. (If your dough seems too dry after chilling, add a tablespoon of milk to loosen it slightly before rolling.)
- Prepare Oven And Rolling Mixture: Preheat oven to 375 degrees F (190 degrees C) and line a baking sheet with parchment paper. In a shallow dish, combine 60g granulated sugar and 5 ml green cardamom for the rolling mixture until aromatic.
- Form And Coat Cookies: Scoop dough by tablespoonfuls (about 25-30 g each), roll into smooth balls. Generously coat each dough ball in the cardamom-sugar mixture.
- Bake Cookies: Place coated dough balls about 2 inches (5 cm) apart on the baking sheet. Bake for 8-10 minutes, until edges are lightly golden and centers are set but soft, with cracked surfaces.
- Cool And Serve: Remove from oven, cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Garnish with finely ground pistachios if desired.
Notes
For a less sweet snickerdoodle recipe, you can slightly reduce the granulated sugar in the dough by 25-50g. Always ensure your cream of tartar is fresh; old cream of tartar can lead to flat cookies.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx 35 g)
- Calories: 120 calories
- Sugar: 9 g
- Sodium: 32 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 12 mg