Cinnamon Cardamom Snickerdoodles

Cinnamon Cardamom Snickerdoodles

Ingredients

• 2 2⁄ 3 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1⁄ 2 teaspoon fine sea salt
• 16 tablespoons (2 sticks) unsalted butter, at room temperature
• 11⁄ 2 cups granulated sugar
• 2 large eggs, at room temperature
• 11⁄ 2 teaspoons vanilla extract

Cooking Instructions: 

1. Position oven racks in the center and top third of the oven and preheat to 375°F. 
2. Line two baking sheets with parchment paper or silicone baking mats.
3. Sift together the flour, cream of tartar, baking soda, and salt. 
4. Beat the butter and sugar in a medium-size bowl with an electric mixer at high speed until the mixture is light in color and texture, about 3 minutes. 
5. One at a time, beat in the eggs, then the vanilla. Reduce the speed to low. 
6. In four equal additions, add the flour mixture, beating the dough until it is smooth after each addition.
7. To make the spiced sugar, combine the ground cardamom, sugar, and cinnamon in a small bowl.
8. Using a level tablespoon of dough for each cookie, roll the dough into walnut-size balls.
9. A few at a time, toss the balls in the spiced sugar to coat, and place about 2 inches apart on the cookie sheets. Sprinkle the top of each cookie with about 1⁄ 8 teaspoon of the spiced sugar.
10. Bake until the edges of the cookies are crisp and lightly browned, but the centers are still a bit soft, switching the positions of the sheets from top to bottom and front to back halfway through baking, about 10 minutes.
11. Cool on the sheets for a few minutes, then carefully transfer to a wire cake rack to cool completely.