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
- Position oven racks in the center and top third of the oven and preheat oven to 375 F.
- Line two baking sheets with parchment or a silicone baking mat.
- 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).
- 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.
- One at a time, beat in the eggs, then the vanilla. Reduce the speed to low.
- In four equal additions, add the flour mixture, beating the dough until it’s smooth after each addition.
- To make the spiced sugar, combine the ground cardamom, sugar, and cinnamon in a small bowl.
- Using a level tablespoon of dough for each cookie, roll the dough into walnut-size balls.
- 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 tops of each cookie with a bit of the spiced sugar.
- Bake until the edges of the cookies are crisp and lightly browned, but the centers are still a bit soft, 8-10 minutes.
- Rotate the cookie sheet halfway through baking.
- Cool on the sheets for a few minutes, then carefully transfer to a wire rack to cool completely.
- The cookies can be stored in an airtight container at room temperature for up to 5 days.