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Epicurious

Cardamom-Brown Sugar Snickerdoodles

I know I’m not alone when I say that snickerdoodles were my favorite cookie as a kid. Hell, they’re pretty much my favorite cookie as an adult. My mother’s 1970s recipe used shortening, but I prefer to make them with all butter, to deepen their flavor with brown sugar, and to scent them heavily with ethereal cardamom. This recipe calls for them to cool on a wire rack, but do yourself a favor and eat at least a few while they’re still warm, and be prepared to go weak-kneed. Snickerdoodles will keep at room temperature, in an airtight container, for about 3 days.

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