Cinnamon Cardamom Snickerdoodles

This cookie was eaten on the podcast in episode 010 – Link


2 ⅔ cups unbleached all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
½ tsp. fine sea salt
16 Tbsp. (2 sticks) unsalted butter, at room temperature
1 ½ cups granulated sugar
2 large eggs, at room temperature
1 ½ tsp. vanilla extract

For Spiced Sugar:
1 ½ tsp. ground cardamom
½ cup granulated sugar
2 tsp. ground cinnamon


  1. Position oven racks in the center and top third of the oven and preheat oven to 375 F.
  2. Line two baking sheets with parchment or a silicone baking mat.
  3. Sift together the flour, cream of tartar, baking soda, and salt (This is important, to completely combine the cream of tarter and baking soda, and to break up any clumps).
  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’s 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.
  10. Sprinkle the tops of each cookie with a bit of the spiced sugar.
  11. Bake until the edges of the cookies are crisp and lightly browned, but the centers are still a bit soft, 8-10 minutes.
  12. Rotate the cookie sheet halfway through baking.
  13. Cool on the sheets for a few minutes, then carefully transfer to a wire rack to cool completely.
  14. The cookies can be stored in an airtight container at room temperature for up to 5 days.