I will call them “cardidoodles” because that’s just fun to say. They are so much better than the average snickerdoodle.
The things I have against snickerdoodles are many. First, if you’re going to go around with a name like “snickerdoodle” you’d better taste almost as good as a snickers bar. (Yes, I know the cookie’s name is much older, but still.) Next, they are made with shortening which I like far less than butter. And last, they are bland. The cinnamon on the outside is the only redeeming quality but it isn’t quite enough.
This cookie is a grand improvement. It is made with butter (and a lot of it) and has flavor both in the cookie and on the outside. As for the name, it retains its silliness without making you feel short-changed when it doesn’t resemble a candy bar. They are soft, flavorful, and perfect right out of the oven for after school snack. The only drawback is the dough has to be chilled for an hour. I prefer not to have to chill any dough, ever, but it might be worth it for these brown sugar babies.
1 3/4 cups all-purpose flour
1 cup whole wheat flour
2 tsp cream of tartar
2 tsp ground cardamom
1 tsp baking soda
1/4 tsp salt
1 cup butter at room temperature (2 sticks)
1 1/2 cups brown sugar, packed
1 tsp orange extract
1 Tbsp orange zest
1/2 cup sugar mixed with 1 tsp cardamom
Combine the butter and brown sugar and mix well. Turn the mixer up to high and beat for 2 minutes until light and fluffy. Reduce speed to medium and add eggs, one at a time, beating each well. Mix in orange extract and zest. Add the cream of tartar, 2 tsp cardamom, baking soda, salt, and 1 cup flour. Beat well. Add 1 more cup flour and beat well. Add the last 3/4 cup flour and beat well. Cover and chill dough 1 hour.
Preheat oven to 350F (180C) and cover two baking sheets in parchment or silicone mats. Shape dough into balls about 1.5 inches wide (~1Tbsp) and roll in sugar-cardamom mix. Place on baking sheets about 2 inches apart. Bake for 10-12 minutes until the edges are lightly browned. Serve warm or cool on racks and store airtight. Makes about 36 cookies.
I am a snickerdoodle purist, and these might change my outlook. Going to give them a try.
Yum! Those sound delicious!
My daughter made traditional snickerdoodle recipe yesterday; and split the dough into thirds; rolling the 1st batch in the usual cinnamon / suger; the 2nd batch in lavander sugar, and the 3rd batch in cardemon and sugar. The cardemon was a huge success and she reports that if you need a cookie for a “fancy” tea, the cardemon really takes it up a notch!! Good cooking on your part. 🙂
Wonderful! And the lavender sugar sounds divine… I’ll have to try that, too. 🙂 Thanks!