Description
This easy snickerdoodle recipe without cream of tartar features a unique cardamom sugar crust, delivering soft, chewy cookies with warm spice notes. It(s) a tried-and-true family favorite, perfect for a comforting homemade treat.
Ingredients
- 2.25 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar, for the dough
- 0.25 cup granulated sugar, for the Cardamom Sugar Crust
- 2 large eggs
- 2 teaspoons baking soda
- 2 teaspoons vanilla extract
- 1 tablespoon ground cardamom, for the Cardamom Sugar Crust
- 0.5 teaspoon salt
Instructions
- Preheat Oven & Prep Pans: Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper.
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
- Cream Butter & Sugar: In a large mixing bowl, cream the softened butter and 1.5 cups granulated sugar until light and fluffy (about 2-3 minutes).
- Add Eggs & Vanilla: Beat in eggs one at a time until just incorporated, then stir in vanilla extract until just combined.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Prepare Cardamom Sugar Crust: In a shallow dish, combine the remaining 0.25 cup granulated sugar with 1 tablespoon ground cardamom.
- Scoop & Roll Dough: Scoop dough into 1-inch balls, then roll each generously in the Cardamom Sugar Crust mixture until fully coated.
- Arrange on Sheets: Place dough balls 2 inches apart on your prepared baking sheets.
- Bake Cookies: Bake for 8-10 minutes, or until edges are set but centers are still soft and slightly puffy.
- Cool Cookies: Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Overmixing dough can lead to tough cookies; mix until just combined. Overbaking will result in dry cookies; pull from oven when edges are set but centers look slightly underdone. For gluten-free snickerdoodles, use a 1:1 gluten-free baking flour blend. For dairy-free, substitute with a good quality plant-based butter. If the dough seems too soft to handle, chill it for 15-20 minutes.
- Prep Time: 45 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (40 g)
- Calories: 180 calories
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
Keywords: easy dessert, snickerdoodle, cardamom, no cream of tartar, chewy cookies, homemade treat, family favorite, spiced cookies, baking soda cookies, comforting bake