Figgy Cardamom Snickerdoodle Cookies
Adapted from Five and Spice's recipe in Food52's Baking cookbook.
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
- 3 cups 13 1/2 ounces all-purpose flour
- 1 cup plus 3 Tbsp Bakers Sugar divided (regular granulated sugar can be substituted)
- 1/2 cup packed brown sugar
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1 tsp kosher salt 1/2 tsp table salt
- 2 tsp ground cardamom divided
- orange zest from 2 oranges
- 2/3 cup finely chopped dried figs
- 1 cup unsalted butter melted and cooled
- 3 eggs well beaten
- tsp vanilla extract
Preheat the oven to 425˚F and line a baking sheet with either parchment paper or a silpat.
In a medium - large bowl, whisk together the flour, 1 cup of the Bakers Sugar, brown sugar, cream of tartar, baking soda, salt, and 1 tsp of the ground cardamom. I like to use a whisk to more evenly disperse the baking soda through the flour and sugar. Whisk in the orange zest and minced dried figs.
In a separate smaller bowl, whisk together the butter, eggs, and vanilla extract. Pour into the flour mixture and stir using a large spoon to form a dough. Once all the flour mixture has been absorbed by the liquid, stop stirring. Continuing to stir may toughen this soft cookies. Refrigerate for 10 minutes. It's fine to refrigerate for longer, but be sure to cover the dough with plastic.
In a small bowl, stir together the remaining cardamom and sugar.
Roll the slightly chilled dough into 1 1/2" balls. I weigh mine - and make them 1 ounce each. Roll the dough balls in the cardamom - sugar mixture and place them on the baking sheet 2 inches apart. These cookies spread.
Bake for 8 minutes, or until firmed up around the edges, a little cracked on top, and golden in color. Move to a cooling rack, but feel free to help yourself to a couple while they're still warm.