Everyone loves snickerdoodles, so how about spicing up this classic cookie with cardamom and ginger? These delectable snickerdoodles cookies are simple to prepare and a great twist on a seasonal cookie.
Yields about 48 cookies
2 3/4 cups all-purpose flour
2 teaspoon cream of tartar
1/2 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1 cup margarine; softened
1 1/2 cups granulated sugar
1 teaspoon pure vanilla extract
1/2 cup sugar
2 teaspoons ground cinnamon
Mix together the flour, cream of tartar, salt, baking soda, cinnamon, cardamom, and ginger; set aside.
Cream together the margarine and sugar until well blended, mix in vanilla. Add in the eggs one at a time and fully incorporated.
Add dry mixture to the creamed mixture and mix until combined.
In a separate bowl mix together the 1/2 cup of sugar and 2 teaspoons of cinnamon.
Form into balls and roll in the cinnamon-sugar mixture.
Place the dough balls on an ungreased cookie sheet about 2 inches apart.