Cardamomed Snickerdoodles

Based on: Snickerdoodles recipe at Smitten Kitchen

Ingredients

360 g (2.75 cups) white all-purpose flour
2 tsp cream of tartar (the leavener, not the fish sauce)
1 tsp baking soda
0.5 tsp salt
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16 tbsp butter, at room temperature (soft but not melting)
1.5 cups sugar
1 tsp ground cardamon
2 eggs (USDA size large)
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4 tsp granulated white sugar
2 tbsp ground cinnamon
2 tbsp ground cardamon

Directions

Whisk together flour, cream of tartar, baking soda, and salt in a medium bowl; set aside.

Cream butter and sugar in a large bowl. Add cardamon and eggs, and beat to combine.

Add dry ingredients, and stir until thoroughly combined.

Chill the dough overnight (or for at least an hour) before making the cookies, to make it easier to handle, and to get more uniform results when baking.

Preheat the oven to 400 degrees F.

Line baking sheets with parchment paper; set aside.

Use a spoon or cookie scoop to form balls of dough which are slightly smaller than golf balls (roughly 1.5" diameter).

In a small bowl, combine 4 tsp sugar, 4 tbsp cinnamon, and 4 tbsp cardamom, for coating the cookies.

Roll dough balls thoroughly in the coating mixture -- I usually end up with no uncoated dough visible.

Place about 2" apart on the prepared baking sheets.

Bake until the cookies are set in center and begin to crack (they will probably not brown), 8 - 12 minutes.

Notes

If possible, use fresh-ground cardamom.
If possible, use Ceylon cinnamon, which has a milder and slightly sweeter flavor then the more common cassia cinnamon.
For more consistent results, cool down the baking sheets to room temperature between uses.
For more consistent results, make all of the chilled dough into balls at one time, then start preheating the oven and re-chill those while it preheats.
Using a 2 tbsp cookie scoop, the above recipe yields around 36 cookies.