Cookies

Holiday Spice Snickerdoodles

2016-12-20-22-15-21

I recently went to a surprise potluck lunch at work in honor of a coworker who is about to get married. He is originally from India, so the lunch was going to feature primarily Indian food.

I always prefer to bring dessert to a potluck, but that was definitely true in this case. I can’t eat spicy food and so have no experience cooking things like curry! I quickly signed up for dessert, and then wondered what to bring that would complement the other items.

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I asked some of my other Indian coworkers what flavors are traditional in Indian desserts, and they mentioned cardamom. I love cardamom and use it in a lot of recipes, particularly with cinnamon. That gave me the idea for these delicious snickerdoodles flavored with holiday spices, instead of plain cinnamon sugar.

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You can make these with any spices you like, including a spice mix like apple pie spice or pumpkin pie spice. But this combination is delicious and was a big hit at my pot luck party!

Holiday Spice Snickerdoodles
Makes about 3 dozen cookies

  • 3 tbsp granulated sugar
  • 1 tbsp cinnamon
  • 1 tsp cardamom
  • 1/2 tsp nutmeg
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter softened
  • 2 large eggs
  • 2 tsp vanilla extract

Preheat the oven to 325 degrees and place the rack in the center of the oven. In a small bowl, combine the sugar and spices and set aside. In a medium bowl, combine flour, baking soda, and salt. Whisk together and set aside.

In the bowl of a stand mixer, cream the butter and sugars together at medium high speed until light and fluffy. Scrape the sides of the bowl, then add the eggs, one at a time, beating until combined. Add the vanilla and mix until smooth. Slowly add the flour mixture at low speed and mix until just combined.

Use a cookie scoop or spoon to shape 1-inch balls of dough. Roll each ball in the sugar and spice mixture.

Line baking sheets with a nonstick liner (like Silpat) or parchment paper. Place cookies on the pans, spacing 2 inches apart. You should be able to fit 12 cookies on one sheet pan.

Bake the cookies, one sheet at time, for 14-15 minutes. When done, the cookies will be golden brown. Allow to cool on the pan for 1 minute, then transfer to a wire rack to cool fully.

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