52 Weeks of Cookies (Week 8): Cardamom Currant Snickerdoodles

 


As classic and comforting as snickerdoodles are, I often get bored with them. Enter these cardamom currant snickerdoodles from Food52, which are fragrant with just the right amount of cardamom and just the right amount of tang because of the currants. I don't even really like soft cookies, but I love these. Last Christmas, I brought them into work and my attending was skeptical, but after one bite, quickly grabbed three more. This year my mother-in-law and I included them in our joint cookie boxes that we sent to family. They really are so good!

Cardamom Currant Snickerdoodles

(Recipe from Food52 Baking)

  • 3 cups (375 grams) all-purpose flour
  • 1 cup plus 3 tbsp (235 grams) granulated sugar
  • 1/2 cup (110 grams) packed brown sugar
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cardamom (make sure it's fragrant and not too old)
  • 1 cup (225 grams) unsalted butter, melted and cooled
  • 3 eggs, lightly beaten, at room temperature
  • 1 tsp vanilla extract
  • 1/2 cup (75 grams) dried currants

  1. Preheat oven to 425 degrees F. Line baking sheets with parchment. 
  2. In a medium bowl, stir together the flour, 1 cup (200 grams) of the granulated sugar, brown sugar, cream of tartar, baking soda, salt, and 1 tsp of the cardamom to combine. 
  3. In a separate bowl, whisk together the melted butter and eggs. Stir in the vanilla. 
  4. Pour wet ingredients into the dry ingredients, add the currants, and stir just until everything comes together to form a dough. Refrigerate for 10 minutes. 
  5. In a small bowl, stir together the remaining 3 tablespoons (35 grams) granulated sugar and 1 tsp cardamom. Roll the chilled dough into 1 1/2-inch balls, then roll each ball in the sugar mixture. Place the balls on baking sheets, spacing them about 2 inches apart to allow for spreading. 
  6. Bake for 8-9 minutes, until golden and cracked on top but still a bit doughy in the middle. Immediately transfer to a wire rack and let cool slightly. 

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