I do a small twist using flavors that you might not think of as being part of the snickerdoodling. But before you judge- just try it!
The secret to a really good Snickerdoodle is to really whip the devil out of your butter until it turns very pale. Then once you start adding in the dry, undermix it so you don't form gluten which will make for some very puffy doodles and rob the cookie of its crispy outer edge.
- 1 stick (8 tbsp Butter)
- 1 stick (8 tbsp veg shortening)
- 1 1/2 cups sugar
- 2 eggs
- 2 1/2 cups flour
- 1 tsp baking soda
- 2 tsp cream of tartar
- 1/2 tsp salt
- 1/4 cup sugar
- 1/2 tbsp cinnamon
- 1/2 Cardamom <<the twist!
- Whip the butter well. You want it to be creamy, smooth, and pale.
- Combine with the sugar and cream well.
- Add eggs until just incorporated.
- In a separate bowl, combine flour, baking soda, and cream of tartar. Slowly add into the batter and beat on medium-low speed until well combined and dough forms.
- I do NOT refrigerate, instead, I bake immediately.
- Preheat oven to 350° F.
- In a small bowl, combined cinnamon and sugar and stir to combine.
- Use your small scoop and scoop cookie dough onto a parchment paper-lined baking sheet.
- Roll each cookie dough ball in the cinnamon-sugar mixture. Place about 2 inches apart.
- Bake at 350° F 9-10 minutes.
- Just a note- if they come out a little puffy, spank the cookies right out of the oven to make them flatten. (Hit them lightly, one time, with a spatula).
- Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely.