Brown Sugar Cardamom Snickerdoodle Cookies

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

Soft snickerdoodle cookies with a deep brown sugar base and warm cardamom spice, rolled in cinnamon sugar for a fragrant finish. This American-inspired recipe, ready in about 32 minutes, layers all-purpose flour, cream of tartar, baking soda into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 110 calories and feeds 24, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 3/4 cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1 tsp ground cardamom
• 1/2 tsp salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 1/4 cups brown sugar, packed
• 1/4 cup plus 2 tbsp for rolling granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 tsp (for rolling) ground cinnamon

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. In a medium bowl, whisk together 2 3/4 cups all-purpose flour, 2 tsp cream of tartar, 1 tsp baking soda, 1 tsp ground cardamom, and 1/2 tsp salt until evenly combined.
2. Step 2: In a large bowl, beat 1 cup softened unsalted butter with 1 1/4 cups packed brown sugar and 1/4 cup granulated sugar using an electric mixer on medium speed until fluffy, about 3 minutes.
3. Step 3: Add 2 large eggs and 2 tsp vanilla extract to the butter mixture and beat until smooth.
4. Step 4: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until combined.
5. Step 5: In a small bowl, mix 2 tbsp granulated sugar with 2 tsp ground cinnamon for rolling.
6. Step 6: Scoop dough by rounded tablespoons, roll each ball in the cinnamon sugar mixture until coated, and place 2 inches apart on ungreased baking sheets.
7. Step 7: Bake for 10-12 minutes until edges are set but centers remain soft. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.