Cardamom & Honey Snickerdoodles

I really didn’t feel like working today, so while I managed to pull myself together for an hour-long SLF monthly meeting (we have three interns right now! three!), I have given myself permission to goof off for the rest of the day.

Which apparently means watching Leverage: Redemption (three episodes in so far, v. good) and baking snickerdoodles for the summer Patreon treat boxes, which I suppose does qualify as working, but is also just lovely, with a cool rainy day outside and the kitchen smelling so yummy. (The kids are excited.)

I took a base snickerdoodle recipe, replaced some sugar with a little honey, which makes them just a touch moister and more complex in flavor, and added some cardamom to the traditional cinnamon inside and out, which makes them beautifully aromatic. Happy with the result.


Cardamom & Honey Snickerdoodles

(30 minutes, makes about 36 cookies)

1 3/4 cups all-purpose flour
1 1/2 t. baking powder
1/4 t. salt
1/2 t. + 1/2 t. ground cinnamon
1/4 t. + 1/4 t. ground cardamom
1/2 cup unsalted butter
1 cup + 3 tablespoons sugar
1 egg
1 1/2 t. honey

1 t. vanilla

1. Preheat oven to 375F. Either grease or use parchment paper on baking sheets; set aside.

2. In a bowl, whisk together flour, baking powder, salt, 1/2 t. cinnamon, 1/4 t. cardamom; set flour mixture aside.

3. In a large bowl, cream the butter and 1 c. of sugar together until fluffy. Beat in the egg, honey, and vanilla, then slowly beat in the flour mixture.

4. In a small bowl, combine the remaining 3 T sugar, 1/2 t. cinnamon, and 1/4 t. cardamom.

5. Form dough into small (roughly 3/4-inch) balls. Roll the balls in the sugar-cinnamon-cardmom mixture, then place the balls 2 inches apart on prepared baking sheets.

6. Bake for 10-12 minutes, until golden brown and slightly cracked on the top; transfer cookies to a wire rack to cool.

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