Snickerdoodle Cookies

Dessert, Baking, Sweet


1 cup Tillamook unsalted butter, softened

1 cup Wholesome granulated sugar

1/3 cup Wholesome light brown sugar

1 Farmer's Hen House large egg + 1 egg yolk

2 tsp. Frontier Co-Op vanilla

2 3/4 cup War Eagle Mill all-purpose flour

1 tsp. Frontier Co-Op cream of tartar

1 tsp. Bob's Red Mill baking soda

1/2 tsp. Frontier Co-Op cinnamon

1/2 tsp. Frontier Co-Op cardamom

1/4 cup Wholesome granulated sugar

1/2 Tbsp. Frontier Co-Op cinnamon

1/2 Tbsp. Frontier Co-Op cardamom


Step 1

In the bowl of a stand mixer, add your butter and sugars. Using the paddle, mix until light and fluffy, 4-5 minutes.

Step 2

Add in the egg and yolk, mix until combined. Next, add in your vanilla. Mix until thoroughly combined. Scraping down the sides as needed.

Step 3

In a bowl, whisk together your all-purpose flour, cream of tartar, baking soda, cinnamon, and cardamom.

Step 4

Turn the mixer on low, and slowly add in the flour mixture.

Step 5

Wrap in plastic wrap and refrigerate for 1 hour up to overnight.

Step 6

If you put it in the fridge overnight, remove 1 hour before baking to warm up.

Step 7

Preheat oven to 325.

Step 8

In a plate or shallow bowl, add your granulated sugar, cinnamon, and cardamom. Whisk to combine.

Step 9

Using a 2 Tbsp. scoop, scoop cookie dough and roll into a ball.

Step 10

Roll through cinnamon/cardamom sugar mixture.

Step 11

Line a baking sheet with parchment paper.

Step 12

Place dough balls on the parchment paper, 2 inches apart.

Step 13

Bake for 12-14 minutes, turning the baking sheet halfway through.

Step 14

Remove from oven and carefully bang the cookie sheet on the counter. This will help them flatten out. Allow to stand on the cookie sheet for 5 minutes, then remove to a cooling rack.

*Notes: Optional: Spray your scoop and your hands with a bit of cooking spray to keep dough from sticking.