Marzipan-Cardamom Snickerdoodles

Marzipan-Cardamom Snickerdoodles

A Stack of Snickerdoodles

One Year: Red Curry Chicken Soup with Sweet Potatoes and Corn.

Marzipan-Cardamom Snickerdoodles
Makes 24 cookies
TOPPING:
6 tbsp granulated sugar
1 tsp ground cinnamon
1/4 – 1/2 tsp ground cardamom (depending on how much spice you like!)

COOKIE DOUGH:
2 cups all-purpose flour
1 3/4 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, room temperature
4 oz marzipan, cubed
1 1/2 cups granulated sugar
1 tsp vanilla extract
1/4 tsp almond extract
2 eggs

TOPPING: Stir sugar and spices in a medium bowl and set aside.
COOKIE DOUGH: Preheat oven to 350 degrees Fahrenheit and liberally grease two baking sheets with non-stick cooking spray. In a large bowl, whisk together flour, baking soda, cream of tartar, and salt. Set aside. In another large bowl, cream together butter and marzipan until incorporated, about 1 minute. Add granulated sugar and beat until fluffy, about 2 minutes. Beat in vanilla, almond extract, and eggs. Add the dry ingredients in halves, stirring until incorporated, but just combined (over-mixing will prevent these from being as chewy as they are!).
ASSEMBLY: Measure out the dough in a heaping tablespoon. Roll each tablespoon of dough into a ball with your palms, then roll in the cinnamon-cardamom sugar mixture and place on the baking sheet(s). Ensure cookies are spaced out evenly, as they will spread outward. Bake for 10 minutes, rotating the baking sheets halfway through for even baking. Let cookies cool for 3-5 minutes on baking sheets before moving to a rack to cool. Let cool completely before serving. Store in an airtight container. Cookies will last up to three days.

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18 comments

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  1. Rhonda Sittig

    You ARE in the middle of some exciting times! Happy for you… Hope all goes really well with the yoga certification. — and the cookies look like they’d be great. My Larry is a big Snickerdoodle fan!

    Like

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