It’s the various spices that define holiday baking with cinnamon being the most common of them all. Next to beautifully adored butter cookies, simple snickerdoodles rolled in cinnamon and sugar are one of my favorite cookies because of its soft and chewy texture. In this recipe, coconut sugar replaces white sugar for a less sweetened and a hint of caramel flavor. While white-whole wheat flour is tossed with all-purpose white flour for a slightly healthier treat. The other change? Cardamon replaces cinnamon for a different sweet and spicy flavor. Along with cinnamon, it’s a spice redefining the holidays among adventurous bakers.
Originally published on Parade's Community Table
Ingredients
- 1 cup (2 sticks) unsalted butter, soft at room temperature
- 2 cups + 3 Tbsp coconut sugar*
- 1 tsp + 2 tsp ground green cardamom
- 2 cups unbleached white all-purpose flour
- ¾ cup unbleached white whole-wheat flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ¼ tsp sea salt
- 2 large eggs, room temperature
- 1 tsp vanilla extract
Directions
- Preheat oven to 400°F.
- Mix butter and 2 cups coconut sugar in the bowl of a large mixer until creamy.
- Meanwhile, toss 1 tsp cardamom, white flour, white flour, cream of tartar, baking soda, and sea salt.
- When the butter is creamy, mix in one egg until thoroughly incorporated. Repeat with the second egg. Add vanilla to the batter.
- On a low speed, mix in the flour ingredients until thoroughly incorporated. The batter should be a bit tough.
- Toss together 3 Tbsp coconut sugar and 3 tsp of cardamom in a small bowl.
- Roll cookie batter into 1" diameter balls. Roll balls in the cardamom sugar. Place them on ungreased baking sheets (two are needed for this recipe).
- Bake for 8 to 12 minutes or until the bottoms are golden brown.
- Remove cookies to a wire rack and let cool before serving. (Does anyone ever wait for cookies to completely cool?)
Notes
*Coconut sugar is a healthy alternative to white sugar, especially for diabetics (check the family doctor for more information). It adds a slight caramel flavor and it’s less sweet than white sugar. If preferred, alternatively use 1-2/3 cups + 2 Tbsp of white sugar.
These look absolutely fantastic! They are the perfect Christmas cookie!