Chewy Browned Butter Cardamom Snickerdoodles are lightly seasoned with ground cardamom inside the cookie and in the classic snickerdoodle sugar coating. The browned butter gives them a faintly nutty taste and the perfect chewy, thick texture!
In a small saucepot, heat the butter over medium heat until it begins to brown. Stir the cooking butter occasionally to help it brown evenly. The butter is done when it smells nutty (like toasted hazelnuts) and is a light golden brown. Pour it out into a bowl to stop the cooking. Refrigerate until it has solidified but is still softened. You can make this ahead and refrigerate until completely hardened, but it will need to be softened like regular butter before mixing the cookie dough.
Mix the Dough:
In a medium bowl whisk together cream of tartar, baking soda, cardamom, salt and all-purpose flour. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a bowl with a hand mixer, cream softened browned butter and granulated sugar until combined. It should look like a paste.
Beat in the egg and vanilla extract.
Reduce mixer speed to low and add the dry ingredients in several additions, waiting to add more until the previous addition has almost been incorporated.
Scoop into balls about 1 inch across. Refrigerate 30 minutes to overnight for tall, chewy cookies.
Bake Cookies:
Preheat oven to 325°F convection or 350°F regular. Line two baking sheets with parchment paper.
In a small bowl, whisk together ground cardamom and granulated sugar for coating.
Working in batches, roll several chilled dough balls in the sugar mixture and place about 2 inches apart on baking sheets. Repeat with all the cookies.
Bake in preheated oven for about 9 minutes. They will puff and crack on top. The cookies will fall as they cool.