This recipe is a forehead slapper of a “why didn’t I think of that?”
These cookies were also a surprise hit and more than a couple of people have asked for the recipe (I can never guess what people will fall in love with which is part of the fun).
Think snickerdoodle base with the beautiful bouquet of cardamom and dried currants for a little depth and texture.
These cookies are exotic enough to be interesting but familiar enough that even the xenophobic will like them (though I’m not sure why we should give them cookies).
Cardamom and currant snickerdoodles
recipe by fiveandspice via Food52
- 1 C unsalted butter, melted and cooled
- 1/2C packed golden brown sugar
- 1 C granulated sugar
- 3 C all purpose flour
- 1tsp ground cardamom (preferably freshly ground, or at least fresh)
- 1tsp baking soda
- 2 tsp cream of tartar
- 1/2 tsp salt
- 3 large eggs, lightly beaten
- 1 tsp vanilla extract
- 1/2 C dried currants
- 3 TBS granulated sugar (for cookie coating)
- 1 tsp ground cardamom (for cookie coating)
- Preheat oven to 425F.
- In a medium mixing bowl, stir together the sugars, flour, 1 tsp. cardamom, baking soda, cream of tartar, and salt.
- In a separate bowl, whisk the eggs into the melted butter, then stir in the vanilla.
- Fold the wet ingredients and the currants into the flour mixture, stirring just long enough for everything to come together into a dough.
- Chill the dough in the refrigerator for 10 minutes. In a small bowl, stir together the 3 Tbs. sugar and 1 tsp. cardamom for the coating.
- Roll the chilled dough into 1 ½ inch balls then roll each ball in the sugar coating, and place onto ungreased, parchment-lined cookie sheets with about 2 inches of space in between.
- bake for 8-9 minutes, until they look golden and cracked on top but still a bit doughy in the middle.
- Transfer immediately from the baking sheets to a cooling rack and allow to cool.