Adapted from How sweet eats blog
- 348 grams all purpose flour
- 4 grams baking powder
- 3 grams baking soda
- 4 grams kosher salt
- 2 grams ground ginger
- 2 sticks of cinnamon
- 5 pods of cardamom
- 5 cloves
- 5 all spice
- 5 black peppercorns
- 324 grams sugar
- 63 grams cream cheese, softened
- 86 grams (3 oz) unsalted butter, melted and warmed
- 8 oz grapeseed oil
- 1 large egg
- 1 oz milk
- 3 grams vanilla extract or vanilla bean paste
- 1/4 cup sugar
- 1 teaspoon cinnamon
- pinch of cardamom
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Toast in a pan the cinnamon sticks, cardamom pods, cloves, allspice and peppercorn then grind in a spice grinder.
In a bowl whisk together the flour, baking powder, soda, salt, ginger and ground spices.
In the bowl of your electric mixer, add the sugar, cream cheese and butter. Beat until light and fluffy, 10 minutes. Beat in the oil until combined. Add the egg, milk and vanilla extract until combined and smooth. Add the flour in two additions, scraping down the sides if needed and beating until just combined.
Mix together the topping ingredients (sugar, cinnamon, cardamom) on/in a large plate or bowl. Take the cookie dough and divide into 24 equal pieces, rolling each into a smooth ball. Roll each ball int eh topping and place it on a baking sheet, keeping the cookies about 2 inches apart. Use the bottom of a drinking glass to gently press the cookie balls into flattened pieces of dough or smash with your palm. Sprinkle the tops with any extra cinnamon sugar mixture. Place in the refrigerator for 24-72 hours before baking.
Bake the cookies for 11 to 12 minutes, turning once during cook time. Let the cookies cool for 5 minutes, then transfer to a wire rack to completely cool before serving.
- Toasting the spices brings out the flavors of the spices and adds to the color. If you don't like these cookies, I am a little worried!
- Beating for 10 minutes adds lots of lovely softness to the cookie
- Letting the cookie rest is important to any great cookie. I suggest 24 hours at least before baking
- Make a dough Scoop dough onto parchment paper and shape into a log then wrap with parchment paper and foil and place in freezer until you decide to bake. Freezes at least one month. Just bake an extra minute or two after slicing.
Do you love Sugar cookies and Snickerdoodles as much as I do? What are your favorite recipes? Did your Grandma pass one down? If so please share! Happy Eating!