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Categories:Viewed: 44 - Published at: 5 years ago
Ingredients
- 2 cups All-purpose Flour
- 2 teaspoons Baking Soda
- 1/2 teaspoons Salt
- 3/4 teaspoons Cinnamon
- 3/4 teaspoons Cardamom
- 1/4 teaspoons Ginger
- 1/8 teaspoons Nutmeg
- 1/8 teaspoons Cloves
- 3/4 cups Butter, Room Temperature
- 1-1/4 cup Packed Light Brown Sugar
- 1 whole Egg, At Room Temperature
- 1 teaspoon Vanilla
Method
- In a large bowl whisk together flour, baking soda, salt, cinnamon, cardamom, ginger, nutmeg and cloves. Set aside.
- With an electric mixer, cream together butter and brown sugar on medium for 3-5 minutes, until fluffy. Scrape the bowl down with a rubber spatula. Add in your egg and vanilla. Mix on low until everything is combined.
- Add in all your dry ingredients at once and mix on low until the dough forms into a ball and starts to pull away from the sides of the bowl.
- Cover with plastic wrap and put in the fridge for 1/2 hour.
- Preheat oven to 350°F. Move oven rack to the middle position. Line a baking sheet with parchment paper and set aside.
- Scoop dough by rounded tablespoon and place on cookie sheet and 2 inches apart. Bake for 10-12 minutes. You want the cookies almost underdone a bit. If you overbake them, they are a lot drier and puffier.
- Recipe adapted from Epicurious (via Joy the Baker) Brown Sugar Cookies, and The Novice Chef's Chai Snickerdoodles.
