Cardamom Currant Snickerdoodles

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This cookie is off fiveandspice’s blog.  She lives up north of us in Duluth, and I love seeing the different twists she comes up with.  I have been jonesing for cardamom cookies for a while, since I tasted one at someone’s house earlier this year.  I found this recipe and thought, “My husband likes currants and cardamom.  Win!”  I threw in some dried cranberries too for color.  And because I like dried cranberries.  🙂  I might add orange peels next time.  Because I’m weird like that.

Cardamom Currant Snickerdoodles

Makes a bit over 2 dozen
1 cup unsalted butter, melted and cooled
1/2 cup packed brown sugar
1 cup white sugar
3 cups all purpose flour
1 teaspoon ground cardamom (preferably freshly ground, or at least fresh)
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon salt
3 large eggs, lightly beaten
1 teaspoon vanilla extract
1/2 cup dried currants (and cranberries)
3 tablespoons granulated sugar (for cookie coating)
1 teaspoon ground cardamom (for cookie coating)
Preheat your oven to 425 F. In a medium mixing bowl, stir together the sugars, flour, 1 tsp. cardamom, baking soda, cream of tartar, and salt.
Whisk the eggs into the melted butter, then stir in the vanilla. Stir the wet ingredients and the currants into the flour mixture, stirring just long enough for everything to come together into a dough.
Chill the dough in the refrigerator for 10 minutes. In a small bowl, stir together the 3 Tbs. sugar and 1 tsp. cardamom for the coating. Take out the chilled dough, roll it into 1 ½ inch balls, roll each ball in the sugar coating, then place onto ungreased cookie sheets with about 2 inches of space in between them.
Bake for 8-9 minutes, until they look golden and cracked on top but still a bit doughy in the middle. Transfer immediately from the baking sheets to a cooling rack and allow to cool. (Or, eat them nice and warm off of the cooling rack with a cup of coffee or glass of milk. No one will know some are missing!)

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