Cardamom Brown Sugar Snickerdoodles Recipes

Steps:

• In a large bowl, sift together the flour, cream of tartar, baking soda, 1 teaspoon of the cardamom, and salt.
• Combine the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1 minute. Turn the speed to high and beat until very light and fluffy, 2 or 3 minutes, stopping a couple of times to scrape down the sides of the bowl as needed. Decrease the speed to medium and beat in the eggs, one at a time, and the vanilla.
• Turn off the mixer. Add about one-third of the dry ingredients to the mixer bowl, and beat on low speed until fully incorporated. Repeat two more times, stopping to scrape down the sides of the bowl as needed, until the dry ingredients are incorporated.
• Transfer the dough to the refrigerator and chill for about an hour, until firm.
• In a medium bowl, stir together the granulated sugar and remaining 1/2 teaspoon of cardamom. Use a #100 disher (a 3/4-tablespoon scoop) or a tablespoon to scoop small balls of dough a few at a time into the sugar-cardamom mixture, then roll the pieces to coat them and lightly roll them into balls between your palms, pressing the sugar mixture into the dough.
• Preheat the oven to 350°F with the oven rack in the middle of the oven. Line a baking sheet with parchment paper.
• Set as many of the cookies as you intend to bake about 2 inches apart on the prepared baking sheet. Bake for 5 minutes, then rotate the baking sheet front to back. Continue baking for another 4 to 6 minutes, until the tops of the cookies are crackled and the edges are just barely browned. Transfer to a wire rack to cool.
• Set the remaining dough close together but without touching on a baking sheet and freeze until firm, at least 1 hour. Remove the baking sheet from the freezer and put the cookies in a freezer-safe heavy-duty resealable plastic bag, rolling out the excess air before you seal it. Return to the freezer and store for up to 3 months. Bake the frozen cookies for 14 to 16 minutes, until the tops of the cookies are crackled and the edges are just barely browned.

Steps:

• Beat butter and sugar together by hand or in a mixer, until pale and fluffy. Blend in egg and vanilla extract. In a separate bowl, stir together flour, cardamom and salt. Stir into butter mixture until just combined. Gather dough together, shape into 2 discs, wrap and chill until firm, about 1 to 2 hours, or freeze until ready to use (then thaw overnight in fridge).
• Preheat oven to 325°F On a lightly floured work surface, roll out first disc of dough to just less than ¼-inch thick. Cut out desired shapes and lift with a spatula onto a parchment-lined baking sheet. Roll second disc, saving all scraps to re-roll for more cut-outs. If you choose, add sprinkles or other decorations onto cookies before baking. Bake for 12 to 15 minutes, until edges of cookies just begin to brown. Let cool before removing from tray.
• Cookies will keep in an airtight container for up to 2 weeks.
• Glaze :.
• For glaze, combine icing sugar and milk and whisk until smooth. Brush cookies with glaze and allow to dry on cooling rack for 1 hour.

Steps:

• Heat the oven to 400 degrees F.
• Grease the baking sheets or line with parchment paper.
• Beat the butter, shortening, 1/4 cup granulated sugar, brown sugar, eggs and vanilla in a large bowl with an electric mixer at medium speed until well blended.
• Combine the flour, cream of tartar, baking soda and salt in a medium bowl.
• Beat the flour mixture into the shortening mixture at low speed until combined.
• Shape the dough into 1" balls.
• Mix 1/4 cup granulated sugar and cinnamon in a small bowl.
• Roll the balls in the sugar/cinnamon mixture.
• Place 2" apart on the prepared baking sheets.
• Bake 6 to 7 minutes or until the cookies are puffed and cracked on top and the edges are set. The centres will be soft.
• Allow to cool 1 minute on the baking sheets.
• Remove to a cooling rack.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cardamom, salt and nutmeg; gradually add to creamed mixture and mix well., Divide dough in half. Shape each portion into a ball, then flatten into a disk. Cover and refrigerate for at least 3 hours., Roll each disk directly on parchment to 1/8-in. thickness. Cut with a floured 2-1/2-in. snowflake-shaped cookie cutter, leaving at least 2 in. between cookies. Remove trimmings; repeat with remaining dough, refrigerating dough as needed., Place parchment with cookies on baking sheets. Bake at 325° until edges are lightly browned, 12 to 15 minutes. Cool for 5 minutes before removing from pans to wire racks to cool completely., In a small bowl, combine confectioners' sugar and milk. Pipe over cookies and sprinkle with coarse sugar and/or glitter. Let dry completely.