Cardamom Currant Snickerdoodles

Makes 24.

Note: The authors recommend using freshly ground cardamom, or at least freshly bought. From "Food52 Baking."

• 3 c. (375g) all-purpose flour

1 c. plus 3 tbsp. (235g) granulated sugar

1/2 c. (110g) packed brown sugar

• 2 tsp. cream of tartar

• 1 tsp. baking soda

• 1/2 tsp. salt

2 tsp. ground cardamom, divided

1 c. (225g) unsalted butter, melted and cooled

• 3 eggs, lightly beaten

• 1 tsp. vanilla extract

• 1/2 c. (75g) dried currants


Preheat oven to 425 degrees.

In a medium bowl, stir together the flour, 1 cup granulated sugar, brown sugar, cream of tartar, baking soda, salt and 1 teaspoon of the cardamom to combine.

In a separate bowl, whisk together the melted butter and eggs, then stir in the vanilla. Pour into the flour mixture, add the currants and stir just until everything comes together to form a dough. Refrigerate for 10 minutes.

In a small bowl, stir together the remaining 3 tablespoons sugar and 1 teaspoon cardamom. Rolled the chilled dough into 1 1/2-inch balls, then roll each in the sugar mixture. Place balls on baking sheets, spacing them about 2 inches apart to allow for spreading.

Bake for 8 to 9 minutes, until golden and cracked on top but still a bit doughy in the middle.

Immediately transfer to a wire rack and let cool. Store in an airtight container for 3 to 4 days.